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                                                                  Ingredients
                                                                  • Yes No 1 1 lb, 8 1/2 inch small eggplant
                                                                  • Yes No 2 small red bell pepper
                                                                  • Yes No 1 lb extra firm tofu
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 italian rolls
                                                                  • Yes No 1/3 cup pesto
                                                                  • Yes No 12 basil
                                                                  • Yes No 4 slice provolone cheese
                                                                  • Preheat oven to 400° F.
                                                                  • Divide vegetables and tofu among 2 large cookie sheets. Brush both sides with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping carefully after 10 minutes. Remove from oven and cool to room temperature (if you like softer peppers, return them to the oven for an additional 5-10 minutes).
                                                                  • Spread about 1 ½ tablespoons pesto on each roll, then layer with tofu and vegetables. Top each with 3 basil leaves and 1 slice provolone.
                                                                  • Preheat a panini press or grill pan over high heat and brush with remaining olive oil. Grill paninis for 2 minutes per side, until cheese is melted. Slice each sandwich in half and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 16 oz canned cannellini bean
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No one eggplant
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 5 1/2 oz cup french green lentils
                                                                  • Yes No 14 large sage
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 cup percent milk
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Preheat the oven to 400°. Place the eggplant quarters on a rimmed baking sheet, skin side down. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake until the eggplant is very tender, about 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Add 1/2 teaspoon of salt and 2 sage leaves and bring to a boil. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander and discard the sage leaves.
                                                                  • Scrape the eggplant flesh into a blender; discard the skin. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan.
                                                                  • Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally.
                                                                  • In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the remaining 12 sage leaves and cook over moderate heat until crisp, about 30 seconds per side. Ladle the soup into bowls, garnish with the fried sage leaves and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil's delicate leaves are best used raw or added at the end of the cooking process.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb zucchini
                                                                  • Yes No 2 1 lb yellow squash
                                                                  • Yes No 2 yellow bell peppers, seeds
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
                                                                  • In a large bowl, toss vegetables with oil; season with salt and pepper.
                                                                  • Grill vegetables until tender, 6 to 8 minutes per side.
                                                                  • Return vegetables to bowl; toss with basil.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 2 10 oz mixed greens
                                                                  • Yes No 1 pint yellow pear tomato
                                                                  • Yes No 1 8 oz goat cheese
                                                                  • Yes No maple balsamic dressing
                                                                  • Combine greens and tomatoes in a large serving bowl. Top with goat cheese. Drizzle with Maple-Balsamic Dressing, or serve on the side.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Divide this hip food gift evenly among small airtight storage jars available from import or home stores. Prep: 9 min. Cook: 9 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 cup pumpkin seed
                                                                  • Yes No 2 cup sunflower seeds
                                                                  • Heat oil in a large nonstick skillet until hot; add cumin and chili powder. Cook over medium-high heat 30 seconds, stirring constantly. Add sugar and honey, and stir until sugar dissolves.
                                                                  • Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8 minutes or until seeds are toasted and mixture smells good.
                                                                  • Carefully spoon seed mixture onto a big piece of lightly greased aluminum foil. Cool completely. Store seeds in an airtight container up to 2 weeks.
                                                                  • Tip: Use a funnel to fill the jars with the seed mix.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup strawberry glaze
                                                                  • Yes No 1 6 inch bamboo or wooden skewer
                                                                  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
                                                                  • Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
                                                                  • Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
                                                                  • Note: We tested with Marzetti Glaze for Strawberries.
                                                                  Yields: 12servings
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 medium, 2 lb, 4 cup medium butternut squash
                                                                  • Yes No 4 cup low sodium vegetable broth
                                                                  • Yes No 1 curly kale
                                                                  • Yes No parmesan cheese
                                                                  • Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No mixed red and yellow cherry tomatoes
                                                                  • Yes No good black olives
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No a of fresh lemon basil
                                                                  • Yes No a of fresh marjoram
                                                                  • Yes No 10 tbsp 10 tablespoons extra virgin olive oil
                                                                  • Yes No linguine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish filets over the herby tomatoes... it's fantastic.In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes. Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Summer's sweetest stone fruit is perfect for sharing when you simmer it in a heady bourbon syrup and pack it into jars.Spoon these plump, juicy peaches and some syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. For a quaint touch, print our labels; attach to 12-ounce jars using double-sided tape. Mason jar drinking cups, $10 for 3, and lids, $6.50 for 12; canningsupply.com.

                                                                  Ingredients
                                                                  • Yes No 4 lb peach
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 1 cup bourbon
                                                                  • Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
                                                                  • Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
                                                                  • Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
                                                                  • Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium
                                                                  • heat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
                                                                  • Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.
                                                                  Yields: 512-ounce jars
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp chipotle chile powder
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 1/4 cup coarsely chopped cucumber
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1/2 cup prechopped red onion
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
                                                                  • Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 3/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack. This recipe goes with Black Bean Tacos

                                                                  Ingredients
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Combine all ingredients in a bowl; lightly mash with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups (serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 3 cup cauliflower
                                                                  • Yes No 1/2 lb baby carrot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 lb zucchini
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 3 dried
                                                                  • Yes No water
                                                                  • Yes No 3 cup apple cider vinegar
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chives
                                                                  • In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
                                                                  • In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
                                                                  • Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
                                                                  • Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
                                                                  Yields: 10
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Yes No 1 1/2 4 to 5 inch pieces qts, tender pea shoots, 4 to 5 in, pieces
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 lb fresh cheese ravioli
                                                                  • Yes No 2 cup sugar snap peas
                                                                  • Whirl garlic in a food processor to mince. Add cheese and whirl until grated. Add 2 cups pea shoots, the mint, and oil; pulse until coarsely puréed. Scrape into a small bowl and press plastic wrap against pesto.
                                                                  • Cook ravioli as package directs, adding snap peas during last 2 minutes. Drain; return to pot. Whisk pesto, then gently toss three-quarters of it with pasta. Add remaining pea shoots and toss gently. Serve immediately, with remaining pesto if you like (or save it for a sandwich).
                                                                  • *Find at farmers' markets or Asian markets.
                                                                  • Note: Nutritional analysis is per serving with 3 tbsp. pesto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  These two earthy ingredients-asparagus and goat cheese-turn a simple pasta dish into something classy. It's great by itself as an appetizer or side dish, or with cooked chicken added for a filling entrée.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1/2 lb thin spaghetti
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
                                                                  • Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.
                                                                  • Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.
                                                                  Yields: 4first-course or 2 main-dish servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 32 sun dried tomato halves
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup packed baby arugula
                                                                  • MAKE THE DOUGH: In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
                                                                  • Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500° for about 45 minutes.
                                                                  • Punch down the dough and scrape it onto a floured work surface. Form the dough into a ball. Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for about 20 minutes.
                                                                  • MEANWHILE, MAKE THE TOPPINGS: Put the sun-dried tomatoes in a small saucepan and cover with water. Cover and simmer over low heat until very soft, about 5 minutes. Drain and coarsely chop the tomatoes. In a mini food processor, puree the chopped garlic with the olive oil.
                                                                  • Generously flour a pizza peel. Using a rolling pin, roll out a disk of dough to an 8-inch round, about 1/8 inch thick. (Alternatively, pull and stretch the disk into an 8-inch round.) Transfer the round to the peel and brush with the garlic puree. Scatter with one-eighth of the sun-dried tomatoes and arrange one-eighth of the sliced cheese on top. Drizzle with a little of the garlic puree and season with salt and pepper. Bake on the hot stone for about 4 minutes, until the crust is crisp and the cheese is bubbling. Top with some baby arugula and serve. Repeat with the remaining dough and toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup minced flat leaf parsley
                                                                  • Yes No 1/4 cup minced mint
                                                                  • Yes No 1 kirby cucumber
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No kosher salt
                                                                  • In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool.
                                                                  • In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss again. Season with salt and serve at room temperature.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve

                                                                  To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas. This recipe goes with Gorditas with Turkey Mole

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1/2 lb black beans
                                                                  • Yes No 1/2 lb dried red kidney beans
                                                                  • Yes No 14 cup water
                                                                  • Yes No 6 cup chopped onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 3 chicken bouillon cube
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Combine beans and water to cover 3 inches in a large Dutch oven; soak 8 hours. Drain.
                                                                  • Combine beans, 14 cups water, 4 cups chopped onion, garlic, and remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, 1 hour. Add remaining chopped onion, and cook, covered, 2 hours or until beans are tender, adding more water, as needed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  , how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 stalk lemongrass, white part only
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 lime
                                                                  • Yes No mint
                                                                  • Yes No red grapefruit is highly recommended, feel free to make substitutions
                                                                  • Combine the citrus segments in a bowl. Cover and chill.
                                                                  • In a small saucepan, mix 1/2 cup reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain.
                                                                  • Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  The Long Island Iced Tea is one of many creative cocktails whose numerous ingredients are intended to simulate the flavor of something entirely different. Although definitely not tea nor containing any tea, the Long Island Iced Tea does taste like tea, and it did hail from Long Island. Robert C. “Rosebud” Butt is credited with creating this drink in the 1970s; ever since, he has been toast of the town as well as the butt of many diatribes. As Joseph Scott and Donald Bain point out in The World’s Best Bartender Guide, the problem with the Long Island Iced Tea is that it doesn’t taste like an alcoholic drink, and therefore those otherwise circumspect about drinking alcohol summarily end up as boiled as an owl. In fact, two’s the limit in most bars, and other bars will no longer serve it because it goes down so easily—and soon the drinker follows suit. Still, the Long Island Iced Tea need not be a knockout punch. By halving the ingredients, the flavor remains but the kick is softened. Originally an American frat house formulation, the Long Island Iced Tea has made its way in and out of bars and lounges across the country, inspiring adherents and detractors along the way. While not intended to be a nightcap, it nevertheless has a way of abruptly and unceremoniously putting an end to an evening.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz vodka
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz tequila
                                                                  • Yes No 1/2 oz light rum
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz triple sec
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No cola
                                                                  • Yes No wedge lemon
                                                                  • Shake the vodka, gin, tequila, rum, lemon juice, triple sec, and sugar with ice; then strain into a chilled collins glass filled with ice. Add cola to fill, gently stir, and garnish with a lemon wedge.
                                                                  Cuisine:YesNolong island
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.

                                                                  Ingredients
                                                                  • Yes No 2 9 oz fresh cheese tortellini
                                                                  • Yes No 1 1/2 cup sliced asparagus
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 3/4 3 oz cup pregrated fresh parmesan cheese
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/3 cup thinly sliced basil
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
                                                                  • While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Nutty Okra
                                                                   42 m

                                                                  Pulse the peanuts in a food processor for easy chopping.

                                                                  Ingredients
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 cup all purpose baking mix
                                                                  • Yes No 1/2 cup diced salted dry roasted peanuts
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No peanut oil
                                                                  • Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.
                                                                  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375°. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.
                                                                  • *1 (16-oz.) package frozen cut okra, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb chicken legs
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 whole head garlic
                                                                  • Preheat oven to 375°.
                                                                  • Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
                                                                  • Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
                                                                  Yields: 2servings (serving size: 1 leg quarter and 1 garlic head)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep Time: 1 hour. Notes: Slice Belgian endive right before serving, as it tends to discolor when exposed to air. All the other ingredients and the vinaigrette can be prepared hours ahead of time and chilled, covered.

                                                                  Ingredients
                                                                  • Yes No 8 large blood orange
                                                                  • Yes No 6 large arugula
                                                                  • Yes No 3 head belgian endive
                                                                  • Yes No 4 tbsp champagne vinaigrette
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1 cup slivered almond
                                                                  • With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.
                                                                  • Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.
                                                                  • Note: Nutritional analysis is per serving, with vinaigrette.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 1/2 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 1/4 tsp lemon juice
                                                                  • Yes No 3/4 tsp hot sauce
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 tsp chopped parsley
                                                                  • Yes No 1/2 tsp chives
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 thick cut, 6 oz slice applewood smoked bacon
                                                                  • Yes No 3 cup self-rising flour
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp onion powder
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No 2 1/2 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 1/2 cup flat parsley leaves
                                                                  • Yes No 4 celery inner rib
                                                                  • MAKE THE PICKLED RED ONION Put the sliced red onion in a medium bowl. In a small saucepan, heat the red wine vinegar with the sugar over moderately high heat until just beginning to simmer and the sugar is dissolved. Pour the hot vinegar over the sliced red onion and let stand for 30 minutes. Drain, reserving 1 1/2 teaspoons of the onion pickling liquid.
                                                                  • MEANWHILE, MAKE THE RANCH DRESSING In a medium bowl, whisk all of the ingredients together and season with salt and pepper. Cover and refrigerate.
                                                                  • ASSEMBLE THE SALAD In a large skillet, cook the bacon over moderate heat until crisp, about 10 minutes; drain on paper towels. Cut each piece of bacon in half.
                                                                  • In a large bowl, mix the flour with the garlic powder, cayenne, onion powder, smoked paprika, 2 teaspoons of salt and 1/4 teaspoon of pepper.
                                                                  • In a medium bowl, soak the chicken livers in 1 cup of the buttermilk for 10 minutes, then drain. Add the remaining 1 1/2 cups of buttermilk to the bowl. Dredge the chicken livers in the seasoned flour until coated, then redip the chicken livers in the buttermilk and dredge again in the flour to double-coat.
                                                                  • In a large, deep skillet, heat 1/2 inch of vegetable oil to 325°. Fry the livers until golden, about 2 minutes per side. Drain the chicken livers on paper towels and immediately season with salt.
                                                                  • In a bowl, toss the tomatoes, parsley and celery ribs and leaves. Add the pickled onion and the reserved 1 1/2 teaspoons of pickling liquid. Spoon the ranch dressing onto plates. Top with the tomato salad, chicken livers and bacon and serve at once.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 3 lb mixed ground chuck and ground sirloin
                                                                  • Yes No 12 oz brie cheese
                                                                  • Yes No 8 brioche burger buns
                                                                  • Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
                                                                  • In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
                                                                  • Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
                                                                  • Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 10 sprig parsley
                                                                  • Yes No 2 sprig rosemary
                                                                  • Yes No 1 tsp chopped
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1 tsp chopped
                                                                  • Yes No 1 8 lb bone in
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 1 cup seasoned rice vinegar (awasezu)
                                                                  • Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.
                                                                  • Roast lamb for 15 minutes; reduce oven temperature to 350°F and roast, basting every 15 minutes, until a meat thermometer inserted in thickest part of meat away from bone registers 145°F for medium-rare, 1 hour and 15 minutes to 2 hours.
                                                                  • Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.
                                                                  • Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 celery inner rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 cup brown lentils
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb smoked ham
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1/4 cup chives
                                                                  • In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook just until heated through, about 2 minutes. Drain well and return the lentils and ham to the saucepan.
                                                                  • Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives. Serve warm or at room temperature.
                                                                  Yields: 5servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 lb zucchini
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 19 oz black beans in can
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 10 oz frozen corn kernels
                                                                  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
                                                                  • Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  Mini grilled cheese bites get Frenchified with the addition of Camembert and leeks. This recipe was featured as part of our Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 leeks, white and light green parts only
                                                                  • Yes No 1/2 thyme
                                                                  • Yes No 4 tbsp white wine
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup low sodium vegetable broth
                                                                  • Yes No 1 1 lb fresh bread
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No 1/2 lb camembert cheese
                                                                  • Yes No 12 bamboo picks
                                                                  • Place 2 tablespoons of the olive oil in a medium saucepan over medium heat. When the oil starts to shimmer, add leeks and thyme. Cook until leeks are soft, about 5 minutes. Add 2 tablespoons of the wine and cook until it evaporates. Add 2 tablespoons of the butter and the vegetable broth, and season well with salt and freshly ground black pepper. Bring to a simmer and cook, stirring occasionally, about 20 minutes. Using a slotted spoon, remove leeks to a plate and set aside.
                                                                  • Use a small biscuit cutter (about 1 1/2 inches in diameter) or a shot glass to cut out bread circles. Cut as many rounds as possible from each slice (you need 24 total). Alternatively, you can cut the bread into 1-1/2-inch squares.
                                                                  • Place a large frying pan over medium-high heat, add remaining olive oil and 3 tablespoons of the butter, and heat until foaming. Add mushrooms and sage, and stir to coat. Cook, stirring occasionally, about 5 minutes. Add remaining wine and cook until it evaporates. When mushrooms develop a crisp texture, about 5 minutes more, remove to a plate and set aside.
                                                                  • In a small saucepan, melt remaining butter and set aside.
                                                                  • Heat a medium nonstick frying pan over medium heat. Assemble a sandwich by putting a few pieces of Camembert and a teaspoon of mushroom mixture between two bread rounds. Close and brush melted butter on the outside of the sandwich. Repeat to make 12 sandwiches. Place sandwiches in the pan and cook until golden brown, about 1 minute per side. Remove to a plate.
                                                                  • Garnish with a teaspoon of cooked leeks on top of each sandwich. Pierce with a bamboo pick or toothpick and serve.
                                                                  Yields: 12sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roasting tames the peppery nature of the turnips and concentrates their sugars.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No dash allspice, ground
                                                                  • Yes No 3 6 oz turnip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan to gift one or freeze it for later.

                                                                  Ingredients
                                                                  • Yes No 1 1.4 oz chocolate sugar free, fat free instant pudding mix
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 8 oz frozen reduced calorie whipped topping
                                                                  • Yes No 2 6 oz reduced fat graham cracker crusts
                                                                  • Yes No 1 1 oz white chocolate sugar free, fat free instant pudding mix
                                                                  • Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
                                                                  • Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
                                                                  • Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.
                                                                  Yields: 2pies, 8 servings each (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Shortbread Cookies
                                                                   1 h 35 m

                                                                  These Shortbread Cookies are good anytime of year.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 lemon
                                                                  • Combine first set of ingredients with a wire whisk. Set aside. Cream butter and powdered sugar. Add zest. Gradually add flour mixture. Mix well. Cover mixing bowl and refrigerate for one hour or overnight. Preheat oven to 325 degrees F. Lightly grease cookie sheet. Roll cookies into 2-inch balls. Roll the balls in the extra powdered sugar. Place on prepared cookie sheets. Bake for 12 to 15 minutes. Makes apprx. 3 dozen cookies.
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup bread crumbs kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 12 ½ slice slices ripe tomato
                                                                  • Yes No 2 crusty italian rolls
                                                                  • Yes No 2 cup shredded provolone cheese
                                                                  • Yes No 1 17 oz roasted red pepper
                                                                  • Yes No 12 long roasted hot peppers
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Meanwhile, coat 3 tomato slices with flour, dip in eggs, then dredge in bread crumbs. Add to skillet and cook, turning once, until browned, about 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining butter, tomato, flour, egg, and bread crumbs.
                                                                  • Split each hoagie in half and place 3 fried tomato slices on the bottom. Cover evenly with ½ cup provolone, ½ cup red peppers, and 3 long hot peppers. Sprinkle with ½ tsp. oregano, and season with salt and pepper. Spread 2 tbsp. mayonnaise on top buns, and place on top of sandwich.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 1 recipe flaky buttery biscuits
                                                                  • Yes No 1 lb peach
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp triple sec liqueur
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
                                                                  • Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
                                                                  • While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
                                                                  • If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11individual shortcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave

                                                                  Marinating shrimp in a seafood brine ensures moisture retention and enhances the flavors of this exquisite hors d'oeuvre. Score big with guests by pairing with tangy sangrita and a glass of crisp white wine. You'll score big with guests at your next party.

                                                                  Ingredients
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No seafood brine
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tsp diced garlic
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No sangrita
                                                                  • Yes No 2 avocados
                                                                  • Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
                                                                  • Combine olive oil, garlic, parsley, red pepper flakes, and wine.
                                                                  • Remove shrimp from brine, and rinse thoroughly. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
                                                                  • Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
                                                                  • Ladle a shallow pool of Sangrita into soup or pasta bowls. Top with shrimp and avocados.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill

                                                                  In this classic Indian recipe the lentils and rice are not cooked, but soaked overnight in water, which softens and ferments them. Then they are pureed. The chlorine in tap water can inhibit the softening of the lentils, so it is best to use bottled spring water. Urad dal are skinned, split lentils that are available in Indian groceries. Typical lentils found in the supermarket will not substitute in this recipe.

                                                                  Ingredients
                                                                  • Yes No 7 1/4 cup spring water
                                                                  • Yes No 1 1/2 cup white basmati rice
                                                                  • Yes No 1/2 cup urad dal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours. Drain and rinse.
                                                                  • Place rice mixture, 1 1/4 cups water, and sugar in a food processor; puree until smooth (about 1 minute).
                                                                  • Spoon batter into a clean bowl. Cover and let stand in a warm place (85°), free from drafts, 12 hours or overnight. Stir in salt.
                                                                  • Heat 1/2 teaspoon oil in a medium cast-iron skillet over medium heat. Spoon about 1/3 cup batter into pan. Turn pancake when top is covered with bubbles and edges look cooked (about 1 minute). Repeat with remaining oil and batter.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Johnnycakes
                                                                   15 m

                                                                  This recipe comes from Monica Chong-Hunter in Arvada, Colorado.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/3 cup yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
                                                                  • In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We tested this recipe with not-too-sweet Brown Turkey figs; if using sweeter Black Mission figs, you may need to decrease the sugar. The mashed fig mixture can stand as long as overnight.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 lb fresh brown turkey figs
                                                                  • Combine all ingredients in a large heavy saucepan; mash fig mixture with a potato masher until combined. Let stand 2 hours. Bring mixture to a boil over medium heat. Reduce heat; simmer 35 minutes or until mixture begins to thicken slightly, stirring occasionally. Cool completely. Cover and chill overnight.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 3 tbsp no salt added tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lb eggplant
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
                                                                  • Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
                                                                  • Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 30 min., Bake: 25 min., Chill: 4 hrs.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup crushed gingersnap cookie
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/3 cup frozen orange juice concentrate
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No slice garnishes, fresh mint leaves, lemon and orange slices
                                                                  • Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
                                                                  • Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
                                                                  • Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
                                                                  • Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
                                                                  • Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No cranberry ambrosia filling
                                                                  • Yes No 9 inch sour cream cake layers
                                                                  • Yes No cream cheese frosting
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No garnishes, fresh mint sprigs, cranberries, and orange rind strips
                                                                  • Spread Cranberry-Ambrosia Filling between layers and on top of cake. Reserve 1 1/2 cups Cream Cheese Frosting, and set aside. Spread the remaining Cream Cheese Frosting on sides of cake.
                                                                  • Combine pecans and coconut, and press into sides of cake.
                                                                  • Spoon remaining 1 1/2 cups Cream Cheese Frosting into a decorating bag fitted with a star tip. Pipe a border around top and bottom edges of cake. Store in refrigerator, or freeze, if desired. Garnished, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(4-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Unwrapping a soggy sandwich at a picnic is an avoidable tragedy. Just a light smear of fig jam across a crusty baguette keeps this French-inspired grab-n-go sandwich from crossing into sodden territory. Tuck in some ham and Camembert cheese, wrap it up, and stick it in your basket. No more sad sandwiches. Game plan: If you have a day-old baguette, bring it back to life by placing it directly on the middle rack of a 350°F oven. Bake until it’s warmed through and the exterior is crisp, about 4 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 24 inch sweet baguette
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp fig jam
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 3 oz camembert cheese
                                                                  • Yes No 1 cup loosely packed baby arugula
                                                                  • Slice the baguette in half lengthwise, cutting about three-quarters of the way through. Evenly coat the cut sides with the olive oil and season with salt and pepper. Spread the fig jam over the olive oil on both sides.
                                                                  • Layer the ham, Camembert, and arugula on the bottom half of the baguette. Fold over the top half of the baguette and press gently to close. If serving immediately, cut the sandwich crosswise into the desired number of pieces.
                                                                  • If not serving immediately, cut the sandwich in half crosswise and place the two pieces side by side on a large piece of parchment or waxed paper. Fold to secure, and tape if necessary. Refrigerate until ready to eat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3servings
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale. Prep: 10 minutes, Cook: 30 minutes, Bake: 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz penne pasta
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 lb collard greens
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
                                                                  • Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
                                                                  • Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
                                                                  • Bake at 350° for 15 to 20 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you ever saw the movie The Gods Must Be Crazy, then you remember what strange things can happen when something from one culture suddenly falls from the sky into another. Popped corn, to us, is the snack of American movie theaters. But give a bag of kernels to a Frenchman …

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 1 cup popcorn kernels
                                                                  • Yes No 2 tbsp herbes de provence
                                                                  • Yes No celery salt
                                                                  • Yes No salt
                                                                  • Melt the butter with the crushed garlic, ever so gently, in a small saucepan. Remove from the heat and set aside to infuse.
                                                                  • Heat the oil in a large pot. Add the popcorn, tossing to coat. Cover, and shake the pan over high heat until all the corn has popped. Remove from the heat.
                                                                  • Pluck the garlic gloves from the butter and pour over the popcorn. Toss.
                                                                  • Add the herbes de Provence and plenty of celery salt. Toss again. Season with regular salt to taste, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 brandied cherry
                                                                  • Fill a cocktail shaker with ice. Add the sherry, brandy, grenadine, lemon juice and Cherry Heering and shake well. Strain into an ice-filled rocks glass. Garnish the drink with the flamed twist and the cherry.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  "This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 small slice eggplant
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 2 oz cup goat cheese (chèvre)
                                                                  • Yes No 2 1 1/2 oz rustic sandwich rolls
                                                                  • Yes No 2 slice tomato
                                                                  • Yes No 1 cup arugula
                                                                  • Preheat oven to 275°.
                                                                  • Brush oil over eggplant.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with salt and pepper.
                                                                  • Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.
                                                                  • Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  Tip: Place the pie plate on a baking sheet in case the filling bubbles over.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz refrigerated breadstick dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup grated gruyère cheese
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 4 cup coarsely chopped spinach
                                                                  • Yes No 1/8 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp Old Bay Seasoning
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No cherry tomato
                                                                  • Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.
                                                                  • Preheat oven to 375°.
                                                                  • Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
                                                                  • Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  By combining Resistant Starch powerhouses?banana and oatmeal?this morning meal alone gets you halfway to your Resistant Starch goal of 10 daily grams. The walnuts add some omega-3s, too, for extra fat-burning. Resistant Starch: 5.2g

                                                                  Ingredients
                                                                  • Yes No 1/2 cup rolled oat
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 banana
                                                                  • Yes No 1 tbsp chopped walnut
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Combine oats and 1 cup water in a small microwave-safe bowl. Microwave at HIGH 3 minutes.
                                                                  • Top with banana slices, walnuts, and cinnamon.
                                                                  • Carb Star: Oatmeal 4.6 grams of Resistant Starch per 1/2 cup raw or toasted oats Oatmeal for breakfast might help you eat less all day. In a series of experiments, researchers in Italy replaced the flour in bread and pasta with oats. They found that even when these foods had identical calorie counts, oat eaters consumed fewer calories over the course of the day.
                                                                  Yields: 1serving (serving size: 1 1/2 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp cooking oil
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 tsp soy sauce
                                                                  • Yes No 1 head greens
                                                                  • Yes No 1 1/2 cup quartered cherry tomato
                                                                  • Yes No 1 lime
                                                                  • In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the tortilla strips and cook, stirring occasionally, until brown and crisp, 3 to 4 minutes. Remove the strips from the pan; drain on paper towels. Toss the hot tortilla strips with 1/4 teaspoon of the salt.
                                                                  • In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon of the salt, the black pepper, and the cumin and add to the pan. Cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes more. Cover the pan, remove from the heat, and let steam for 5 minutes. Remove the chicken from the pan. When the chicken breasts are cool enough to handle, cut them into 1/4-inch-thick slices.
                                                                  • Meanwhile, in a large glass or stainless-steel bowl, whisk together the lime juice, cayenne, soy sauce, and 1/4 teaspoon of the salt. Add the remaining 5 tablespoons of oil slowly, whisking. Set aside 2 tablespoons of the vinaigrette.
                                                                  • Put the lettuce, the tomatoes, and the remaining 1/4 teaspoon salt into the bowl with the vinaigrette and toss. Put the salad on plates. Top with the chicken. Drizzle the reserved vinaigrette over the chicken and sprinkle the tortilla strips over all. Serve with the lime wedges.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A simple combo from southern India that only tastes indulgent.

                                                                  Ingredients
                                                                  • Yes No 1 seeds from 1 cardamom
                                                                  • Yes No 3/4 cup low-fat milk
                                                                  • Yes No 3 tbsp finely ground coffee
                                                                  • Yes No sugar, granulated
                                                                  • Simmer cardamom seeds and milk in a small saucepan over medium-low heat for about 5 minutes, stirring occasionally.
                                                                  • Heat 2/3 cup water almost to boiling. Put ground coffee in a drip cone set on a large mug. Pour water over grounds.
                                                                  • Strain milk into coffee. Stir in sugar if you like.
                                                                  • Note: Nutritional analysis is per cup.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3/4 cup hazelnut
                                                                  • Yes No 1/8 tsp mustard powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 4 6 oz pacific halibut fillets, about, each
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp roasted hazelnut oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 3/4 cup chopped apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.
                                                                  • Make fish: Brush halibut with butter, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10 to 15 minutes.
                                                                  • Make salsa: Heat oil in a medium frying pan over medium-low heat, add shallots and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture. Serve halibut with apple salsa and sprinkle with a little more thyme.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands! Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try adding other fresh vegetables or leftover meat to this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 cup broccoli floret
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup grated cheddar cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Preheat oven to 350°F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and put in a steamer basket. Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes. Let broccoli cool slightly, then chop into small pieces.
                                                                  • In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg. Add chopped broccoli.
                                                                  • Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes. Let cool slightly, then run a knife around each quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches. Serve warm or at room temperature.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

                                                                  Ingredients
                                                                  • Yes No 3 part prosecco
                                                                  • Yes No 1 part frozen and white peach purée
                                                                  • Variations:
                                                                  • Tiziano: Substitute good white grape juice for the Peach Purée.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  A delicious pumpkin pie recipe with a brown sugar-pecan streusel topping. Large Photo of Pumpkin Streusel Pie

                                                                  Ingredients
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No 2 cup puree
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pecan streusel topping
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/4 cup firm butter
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Heat oven to 400°. In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside. Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes. Reduce oven temperature to 350°. Bake for 25 minutes longer. Sprinkle streusel topping over pie. Continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set. More Pumpkin Pie and Pumpkin Dessert Recipes Pumpkin Cheese Pie Pumpkin Dessert Recipe Pumpkin Cupcakes Blender Microwave Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie I Pumpkin Bars with Cream Cheese Pumpkin Pie Recipe II Polka Dot Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Fresh Pumpkin Pie Pumpkin Recipes Pumpkin Pies Cookie Recipes Brownies and Bars Dessert Index Cake Recipes Pie Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    slow cook

                                                                  The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp ginger
                                                                  • Yes No 3 1/2 cup low-sodium chicken stock
                                                                  • Yes No 4 cup boneless skinless rotisserie chicken pieces
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 3/4 cup diced dried apricots
                                                                  • Yes No 1 3/4 cup plain couscous
                                                                  • Cook onion and garlic with a pinch of salt in butter and 1 Tbsp oil in a 4-qt heavy pot over medium heat, stirring occasionally, until onion is browned, 8 to 10 minutes. Add spices and cook, stirring, 1 minute. Add 2 cups stock and chicken and simmer, covered, 2 minutes. Stir in parsley, then taste for seasoning. Add salt and pepper if necessary.
                                                                  • Meanwhile bring 3/4 cup water, lemon zest, apricots, remaining 2 Tbsp oil, remaining 1 1/2 cups stock and 1/4 tsp salt to a boil in a 3-qt heavy saucepan. Stir in couscous, then immediately cover with lid and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve chicken and cooking liquid over couscous.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Every culture has its version of chicken soup. When you feel a need for comfort food or a light meal, try this tropical twist on an old fashioned favorite. This recipe uses calabaza (West Indian pumpkin). If you can't find it locally, try Hubbard or acorn squash as a substitute. This soup recipe is also great for using up leftover chicken.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 lb cooked chicken
                                                                  • Yes No 2 chicken bouillon cube
                                                                  • Yes No 1/2 cup celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp cilantro, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 2 cup calabaza
                                                                  • Yes No 10 cup water
                                                                  • Yes No 8 oz angel hair pasta
                                                                  • Heat olive oil in a soup pot.
                                                                  • Add chicken, bouillon cubes, celery, garlic, salt, pepper, and dried cilantro. Saute for 3 to 4 minutes.
                                                                  • Add the water and calabaza. Bring to a boil, then reduce heat to medium.
                                                                  • Simmer over medium heat for 15 minutes. Break up the angel hair pasta and add to the pot.
                                                                  • Stir frequently until noodles are tender. Remove from the heat and serve.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn't be simpler to make - and the reward of a piping hot, crusty bun will be worth 10 times the effort.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1 cup organic flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup organic milk
                                                                  Cuisine:YesNoamerican

                                                                  Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.

                                                                  Ingredients
                                                                  • Yes No 1 8.8 oz ready to serve mexican rice
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 4.4 oz green chilies in can
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No toppings, sour cream, salsa, tomato, cheddar cheese
                                                                  • Cook rice according to package directions.
                                                                  • Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve immediately with desired toppings.
                                                                  • Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.
                                                                  • Mexican Beef 'n' Rice: Substitute 1 lb. cooked lean ground beef for black beans. Substitute 1 cup salsa for green chiles. Prepare recipe as directed omitting toppings. Serve with corn chips or in lettuce leaves, if desired. Makes 4 servings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Frozen hash browns make this version of the popular diner dish quick and easy.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 cup frozen shredded hash brown potatoes
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 oz 33% less sodium ham
                                                                  • Yes No 3/4 3 oz cup reduced fat cheddar cheese
                                                                  • Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

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