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                                                                  Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt. This dish was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp green peppercorns
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 6 oz, 1 1/2 inch thick filet mignon steaks
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Crack the peppercorns on a work surface with a mallet until broken into small pieces but not pulverized. Place in a medium bowl, add the butter, and mix until combined.
                                                                  • Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
                                                                  • Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3 to 3 1/2 lb chicken
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 long, 3 inch lemon zest
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup water
                                                                  • Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
                                                                  • Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
                                                                  • Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Any beets would be delicious here, but we prefer the deep color of red beets with the rest of the menu. Roasting the beets before grating intensifies their flavor and is an easy, relatively mess-free way to cook them. Prep and Cook Time: 1 1/2 hours. Notes: The salad keeps up to 2 days, covered and chilled. To reduce staining when handling red beets, we like to wear disposable latex gloves and use a dishwasher-safe cutting board.

                                                                  Ingredients
                                                                  • Yes No 3 lb beet
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 tsp salt
                                                                  • Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.
                                                                  • When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  ; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets. So grab your can opener—this is easy and it feeds a crowd.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Heat the olive oil in a large (14-inch if you have it) skillet over medium heat. Add the shallot, season with salt and pepper, and sauté until soft, 5 to 8 minutes. Add the garlic and cook for 1 minutes. Add the sausage, breaking it up as it cooks.
                                                                  • (At this point, bring a large pot of salted water to boil for the pasta.)
                                                                  • When the sausage is almost cooked through, add the cauliflower. Season with salt and pepper. Cook, stirring occasionally, until the cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in your sausage, you can add another splash of oil.
                                                                  • Turn the heat up to medium-high and pour in the tomatoes. Scrape any brown bits off of the bottom of the pan, bring the mixture to a simmer, then cover, lower the heat, and simmer until the cauliflower is cooked through, about 10 minutes.
                                                                  • While the cauliflower mixture is cooking, boil the pasta. Also, spread the fresh breadcrumbs onto a cookie sheet and run under the broiler or brown in a skillet until toasted.
                                                                  • When the pasta is al dente, take a slotted spoon and transfer it to the pan with the cauliflower. Toss everything together, then add the cubes of mozzarella.
                                                                  • Top each serving with bread crumbs, reserving extra for leftovers.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This speedy Asparagus-and-Ham Casserole is pure comfort food and needs only 10 minutes to bake. That's because most of the prep work (cooking pasta and making a light cream sauce) is done on the stovetop. Simply bake to brown the breadcrumbs and make the filling bubbly. Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.

                                                                  Ingredients
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 3 3/4 broad cup egg noodle
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 cup cubed ham
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
                                                                  • Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
                                                                  • Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
                                                                  • Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 1 slice ginger
                                                                  • Yes No 3/4 cup roasted unsalted cashews
                                                                  • Yes No 1/3 cup low-fat yogurt
                                                                  • Yes No 1/4 cup packed cilantro
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 2 tbsp olive oil
                                                                  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
                                                                  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
                                                                  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  This easy casserole recipe combines four ingredients Eastern Europeans love -- cabbage, noodles, pork and sour cream. Breakfast sausage can be substituted for the ground pork, in which case the garlic should be omitted and the salt reduced to taste. This dish can be made ahead and reheats well. View this larger image. Makes 4 servings of Cabbage-Noodle-Pork Casserole

                                                                  Ingredients
                                                                  • Yes No 1/2 lb wide egg noodles
                                                                  • Yes No 1 lb breakfast sausage
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 thick, 1/4 inch carrots, and sliced1/4 inch
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp chicken base
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 tsp caraway seed
                                                                  • In a large Dutch oven or saucepan, brown pork until no longer pink. If there is an excessive amount of fat, drain and return meat to pot. Add cabbage, onion, carrots and garlic, cover and let steam cook until vegetables are tender, about 20 minutes, stirring occasionally. Mix together chicken base, salt, pepper and boiling water and add to cabbage-pork mixture. Bring to a boil and simmer 5 minutes. Mix in sour cream and cooked noodles. Add caraway seeds if desired and serve. This is great with a slice of hearty bread and a side salad or plate of sliced tomatoes.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  No brunch is complete with out this famous champagne cocktail. Fresh orange juice and ice-cold champagne combine to form the perfect celebratory concoction. Makes 8 Mimosas

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No sparkling wine
                                                                  • Pour 2 ounces of orange juice into each champagne flute. Slowly fill each glass with the cold champagne. Drink immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.

                                                                  Ingredients
                                                                  • Yes No 4 cup heavy whipping cream
                                                                  • Yes No 2 cup light corn syrup
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Lightly coat a 12-by-17-inch rimmed baking
                                                                  • sheet with cooking spray. Line with parchment
                                                                  • paper, leaving a 2-inch overhang on short
                                                                  • sides; spray paper.
                                                                  • In a large pot over high heat, bring cream,
                                                                  • corn syrup, sugar, butter, and molasses to a boil,
                                                                  • stirring until sugar has dissolved. Continue to
                                                                  • cook over medium-high heat, stirring frequently,
                                                                  • until mixture reaches 248 degrees (firm-ball stage)
                                                                  • on a candy thermometer, about 20 minutes.
                                                                  • Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
                                                                  • Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 150
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Easy and enticing, with sweet grapes, crunchy almonds, and tangy cheese. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1 oz sharp cheddar cheese
                                                                  • Place olive oil, vinegar, shallot, garlic, salt, and pepper in a medium, nonreactive bowl and whisk to combine.
                                                                  • Place mixed greens, grapes, almonds, and cheese in a large, nonreactive bowl. Drizzle with dressing and toss to coat. Serve immediately.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Florentine, instead of ham top the toasted muffin half with warm, wilted buttery spinach - see the recipe here.

                                                                  Ingredients
                                                                  • Yes No ¼ 50ml cup white wine vinegar
                                                                  • Yes No 8 egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 quantity of hollandaise sauce
                                                                  • Yes No 4 thick slice smoked ham
                                                                  • Serves 4 Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile split the muffins and toast them on both sides on the grill. Put a slice of ham on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise. Recipe adapted from a recipe in - Canteen - Great British Food Book
                                                                  Cuisine:YesNoflorentine
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Shy away from making caramel frosting? No worries here-- this is the easiest caramel frosting ever. It takes its time firming up, so there's no need to rush while frosting the layers. Prep: 7 min.; Cook: 6 min.; Other: 1 hr. This recipe goes with Whipped Cream Caramel Cake

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup firmly packed dark brown sugar
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 3/4 cup powdered sugar
                                                                  • Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
                                                                  • Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
                                                                  • Fix It Faster: This impressive cake also works well as a 2-layer cake if you don't want to split the layers. You'll have some frosting leftover, but that was okay with us!
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread

                                                                  We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 thick cut slice bacon
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 6 oz baby spinach leaves
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 carrots
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 2 small avocados
                                                                  • Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.
                                                                  • Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
                                                                  • Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
                                                                  • Note: Nutritional analysis is per 1 2/3-cup serving.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat

                                                                  It's hard to beat the spicy bite of a good bloody mary on warm summer mornings. Seasoned with fresh basil, cilantro, and chives, this drink received the highest rating from Southern Living 's test kitchen.

                                                                  Ingredients
                                                                  • Yes No 1 tsp chopped basil
                                                                  • Yes No 1 tsp chopped cilantro
                                                                  • Yes No 1 tsp chopped chives
                                                                  • Yes No 1 1/3 cup tomato juice
                                                                  • Yes No 1/2 cup pepper vodka
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp green hot sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No big pinch celery salt
                                                                  • Yes No pinch sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No garnishes, pickled okra, lemon
                                                                  • Combine first 3 ingredients in a cocktail shaker. Press leaves against bottom of cup using a muddler or wooden spoon to release flavors; stir in tomato juice and next 7 ingredients. Transfer half of mixture to a 2-cup glass measuring cup.
                                                                  • Place ice in cocktail shaker, filling halfway full. Cover with lid, and shake vigorously until thoroughly chilled. Strain into a glass over ice. Repeat procedure with remaining tomato mixture. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Absolut Peppar Vodka and Tabasco Green Pepper Sauce.
                                                                  • Kane's Bloody Mary: Substitute regular vodka for pepper vodka. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Corn Chowder
                                                                   5 m

                                                                  It's hard to beat creamy corn chowder when it comes to comfort food! This version tastes like it's been simmering all day on the stove, but takes less than 10 minutes to make.

                                                                  Ingredients
                                                                  • Yes No 4 slice oscar meyer ready to serve bacon
                                                                  • Yes No 1 10 3/4 oz campbell's classics cream of potato soup
                                                                  • Yes No 1 whole milk
                                                                  • Yes No 1 11 oz green giant corn niblets
                                                                  • Yes No oyster crackers
                                                                  • Heat the bacon for 20 to 30 seconds in the microwave; set aside. Pour the cream of potato soup into a sauce-pan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the sauce-pan. Heat for 5 minutes or until the soup reaches a simmer. Serve with the oyster crackers.
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar meyer
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    green giant
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Green Giant

                                                                  Suggested by Sunset Facebook fan Eve Lynch. This (non-casserole) version of eggplant parmesan is lighter and fresher tasting than the classic—we ditched the breading and added spicy sauce and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 8 oz water packed fresh mozzarella cheese
                                                                  • Yes No 1/2 cup oregano
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/2 cup crushed crouton
                                                                  • Set an oven rack in highest position and preheat oven to 350°. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat. Add onion and garlic; cook until translucent, about 4 minutes. Add wine and let reduce by half, 5 minutes. Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.
                                                                  • Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil. Bake until steamy and softened, 20 minutes. Uncover; brush with 1 tbsp. oil. Broil until starting to brown, then turn over and brush with remaining oil. Broil until lightly browned, 8 minutes total.
                                                                  • Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.
                                                                  • Broil 2 plates at a time just to melt cheese, about 2 minutes. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons. Serve with remaining sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Erick Castro, the general manager at Rickhouse Bar in San Francisco, makes this easy holiday punch in our You’re Doing It All Wrong video. It’s a flexible recipe that will work with nearly any base spirit if you don’t have genever. What to buy: Though it’s also infused with botanicals like juniper, genever (a.k.a. Holland or Dutch gin) is a maltier, funkier relative of gin that mixes very well in cocktails. Anchor Distilling and Bols make good versions that can be found at any well-stocked liquor store.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cupsgenever
                                                                  • Yes No 1/2 cuporange curaçao
                                                                  • Yes No 1/2 cup simple syrup
                                                                  • Yes No 10 dash aromatic bitters
                                                                  • Yes No 1 cup sparkling water
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 1/2 cup champagne
                                                                  • Yes No nutmeg
                                                                  • Yes No slice pineapple slices and star anise
                                                                  • Pour genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine.
                                                                  • Add sparkling water, lemon juice, and sparkling wine or Champagne just before serving.
                                                                  • Place a large block of ice in the punch and stir gently just to combine.
                                                                  • Grate nutmeg over top of the punch, and garnish with pineapple slices and star anise.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Though you can find raw tuna paired with avocado on menus everywhere, this version from BLT

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 tbsp coarsely chopped shallot
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp white mirin
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 medium hass avocados
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 lb very fresh, high quality tuna
                                                                    For the crispy shallots:
                                                                  • Pour oil into a small saucepan to a depth of about 1 inch and bring to 350°F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil.
                                                                  • Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and set on a paper towel – lined plate to drain. Season immediately with salt, and set aside while you make the tartare.
                                                                    For the tuna tartare:
                                                                  • In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside.
                                                                  • Toss avocado with salt and freshly ground black pepper; set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix.
                                                                  • To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To make these patriotic cookies (which can be used to garnish our Celebration Cupcakes), start with the Jam Stars recipe. This recipe goes with Celebration Cupcakes

                                                                  Ingredients
                                                                  • Yes No jam stars recipe
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 6 tbsp half and half
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No blue food coloring
                                                                  • Roll out dough to 1/4-inch thickness; cut with a 2-inch star-shaped cookie cutter. Place on baking sheet, and insert a short wooden skewer halfway into side of each cookie. Bake as directed.
                                                                  • Meanwhile, combine powdered sugar, half-and-half, and vanilla, stirring with a whisk until icing is smooth. Divide into batches, and tint with desired amount of red or blue food coloring. Spoon icing onto cooled cookies, and spread to edges.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  It’s hard not to like these cookie bars, layered with caramel, peanuts, and chocolate. If you decide to give them as a gift, you might want to make two batches—they tend to disappear pretty quickly. This recipe was featured as part of both our Chocolate Desserts photo gallery and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted roasted peanuts
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/3 cup diced bittersweet chocolate
                                                                  • Yes No 1 1/2 cup unsalted roasted peanuts
                                                                    For the shortbread:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Butter an 8-by-8-inch glass baking dish and set aside. Combine peanuts, flour, sugar, and salt in the bowl of a food processor. Pulse until peanuts are ground and mixture is well combined. Add butter and pulse again until mixture resembles coarse meal.
                                                                  • Press mixture evenly into the prepared baking dish and prick it all over with a fork. Bake until lightly golden, about 30 minutes. Remove from the oven and place on a wire rack.
                                                                    For the topping:
                                                                  • Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan. Bring to a boil over medium heat, stirring often until sugar is completely dissolved. Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).
                                                                  • Sprinkle chopped chocolate evenly over cooled peanut shortbread.
                                                                  • Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base. Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

                                                                  A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No ½ cup lemon juice
                                                                  • Yes No ½ cup yuzu juice
                                                                  • Yes No 1/3 cup pisco
                                                                  • Make the simple syrup: bring the water and sugar to a boil, and stir until the sugar dissolves. Refrigerate until cold. When cold, add the remaining ingredients and pour into a 9"x11" glass baking dish and freeze. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 1/2 cup chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 3 cup dried white rice
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
                                                                  • Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
                                                                  • Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  Buttery toffee and toasted pecans join up in a rich chocolate cookie; all that’s missing is a cold glass of milk. What to buy: Skor or Heath bars work best in these cookies. The delicious flavor of these cookies requires an excellent-quality cocoa powder with a 20 to 24 percent fat content. Chocosphere is a fantastic Internet chocolate resource. Game plan: If you decide to use homemade or real-butter toffee, the toffee pieces will melt faster, giving the cookies a lacier appearance. The cookie dough can be made ahead and refrigerated for up to 24 hours; it can also be stored in a resealable plastic bag in the freezer for up to 2 months. In either case, allow the dough to come to room temperature before baking. This recipe was featured as part of our Holiday Cookies photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 6 tbsp packed dark brown sugar
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1.4 oz cup coarsely chopped toffee, from about 3 bars
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Combine flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. Line a baking sheet with parchment paper and set aside.
                                                                  • Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl sides and bottom. Add egg and vanilla and mix on medium until smooth, about 1 minute.
                                                                  • Reduce speed to low, add flour mixture, and mix just until the dough comes together. Add toffee and pecan pieces and mix until they are evenly distributed.
                                                                  • Scoop dough by rounded tablespoons and place 1 inch apart on the prepared baking sheet. Bake until cookies are set around the edges but still soft in the center, about 9 to 11 minutes.
                                                                  • Remove from the oven and allow to cool to room temperature before removing cookies from the baking sheet, about 10 to 15 minutes. Repeat with remaining dough. Once cool, store cookies in an airtight container to maintain their soft texture.
                                                                  Yields: 24cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No meringue buttercream meringue buttercream
                                                                  • Yes No 2 cup cream colored sprinkles
                                                                  • Yes No 2 lb assorted jellied citrus
                                                                  • Preheat oven to 325 degrees.with a rack in the center. Line jumbo muffin pans with paper baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
                                                                  • With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
                                                                  • Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
                                                                  • To decorate, frost each cupcake with about 3 tablespoons buttercream. Gently press each frosted cupcake into sprinkles, rolling around so that entire surface is coated. On a lightly sugared piece of parchment paper, roll out jellied-citrus slices to about 1/8 inch thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied-citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.
                                                                  Yields: 12jumbo cupcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup quick cooking oat
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 1/4 cup unsweetened shredded coconut
                                                                  • Preheat oven to 350ºF. Whisk together flour, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.
                                                                  • With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.
                                                                  • Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.
                                                                  Yields: 24large cookies (serving size: 1 cookie)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy ? new potatoes, asparagus, broccoli ? the ultimate fast food. Brilliant!

                                                                  Ingredients
                                                                  • Yes No 1 of garlic
                                                                  • Yes No a of capers
                                                                  • Yes No a of gherkins
                                                                  • Yes No 6 good quality anchovy filets in oil
                                                                  • Yes No 2 bunches of fresh flat leaf parsley
                                                                  • Yes No a of fresh basil
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No red wine vinegar
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No new potatoes
                                                                  • Yes No 4 double sole fillets, pinboned
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No flour
                                                                  • Yes No purple sprouting broccoli
                                                                  • Yes No olive oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No 1 lemon
                                                                  • I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy – new potatoes, asparagus, broccoli – the ultimate fast food. Brilliant!To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar.Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Put the sole filets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Toss around until all the filets are well coated. Just before you start cooking the fish, put your broccoli into a colander, place on top of the potato pan, cover with the lid and steam for 4 minutes or so until cooked.While the broccoli is steaming, heat a lug of olive oil in a large non-stick frying pan and quickly but carefully put your filets in so they all cook at the same time. Cook for a couple of minutes until beautifully golden, then, starting with the filet that went in first, turn them all over. Once you’ve done that, add the butter to color and flavor the fillets. Cook for no more than another 2 minutes. When the filets are golden on both sides, remove the pan from the heat. Wait for 20 seconds before squeezing in the juice of ½ the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing.Divide the fish filets between your plates with some of the juices from the pan. Drain the potatoes and divide them and the broccoli between the plates. Spoon the salsa verde over the fish and veg, put a lemon wedge beside each and tuck in – heaven!• from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain

                                                                  See Ryan Hardy, executive chef at the Little Nell hotel in Aspen, Colorado, prepare this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 1/2 4 to 5 oz ciabatta
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb heirloom tomato
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 10 basil
                                                                  • Yes No 6 sorrel leaves
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 4 to 5 oz trout fillets
                                                                  • Yes No 1 coarse cup yellow cornmeal
                                                                  • Make the panzanella: Heat a heavy skillet (preferably cast-iron) over medium. Add 1 cup oil, and heat until shimmering. Fry bread until light brown and crisp, 6 to 8 minutes. Transfer bread cubes to a paper-towel-lined tray; season with salt and pepper.
                                                                  • Combine tomatoes, vinegar, basil, sorrel, bread, and remaining 2 tablespoons oil. Let stand while preparing fish.
                                                                  • Make the fish: Whisk together buttermilk, chives, parsley, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Heat oil in heavy skillet over medium until shimmering. Season fish with salt and pepper; dredge each fillet in flour, and dip into buttermilk mixture, then cornmeal. Working in batches, fry until crisp, about 2 minutes per side. Transfer to a paper-towel-lined tray; season with salt and pepper. Serve warm with panzanella.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This one-pot classic dish combines five key Hungarian ingredients -- onions, green peppers, tomatoes, paprika and sour cream. The recipe can be pulled together quickly, especially if the vegetables are prepped the night before. For a lower fat version, use canola oil instead of butter, lowfat sour cream and 6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs, or a combination. If using breasts only, reduce the simmering time to 20 minutes. Serve with nokedli, which are similar to German spaetzle, rice or other noodles, and a cucumber or green salad. Makes 6 servings Hungarian Chicken Paprikash

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 3 1/2 lb chicken
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 14.5 oz large tomato
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp hot hungarian paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Heat butter in a Dutch oven or large skillet with a lid. Add onion and saute over low heat until translucent. Add chicken pieces and brown lightly on both sides. Add green peppers, tomatoes, garlic and paprika. Season to taste with salt and pepper and stir in water. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts). Remove chicken to a heated platter and keep warm. In a small bowl, mix sour cream with flour. Temper mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return chicken to pan to rewarm. Portion into heated bowls or plates, and serve with boiled rice, nokedli, which are similar to German spaetzle. Or arrange on a platter of noodles for a family-style presentation. Guide's Response to Review by Robert Pompos Thanks for your comments. Adding green peppers and tomatoes to this dish is very common in certain regions of Hungary. As with all recipes, ingredients vary from family to family. I had a response to this review from someone who lives in Hungary now and she confirms my recipe. But, this Hungarian Chicken Paprikash recipe might be more what you're looking for. - Barbara Rolek, Your Guide to Eastern European Food
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Freeze: 4 hr. Freeze grapes in clusters as purchased. This is not a girl's-only punch; it's a hit with men too.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 lb seedless grapes
                                                                  • Yes No 1 750 milliliter sparkling white grape juice
                                                                  • Yes No 1/4 cup frozen lemonade concentrate
                                                                  • Place grapes in a zip-top plastic freezer bag; seal bag. (Do not remove grapes from stems.) Freeze completely (about 4 hours).
                                                                  • Gently stir together grape juice and lemonade concentrate in a large pitcher. Add frozen grapes to pitcher. Serve immediately.
                                                                  • Note: Grapes may be stored in freezer up to 1 week. For photography we doubled the recipe.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This Polish Carpathian Mountain cream cake recipe is known as karpatka. It's a peasant version of the more refined kremówka, which is made with puff pastry. Karpatka is made with the same type of dough used to make cream puffs and éclairs, known as pâte à choux in French. When dusted with confectioners' sugar, the dessert takes on the look of the craggy, snow-capped Carpathian Mountains, hence its name. In addition to the filling below, karpatka can be filled with easy pastry cream. Here is a larger photo of Polish Carpathian Mountain Cream Cake or Karpatka.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 5 large egg
                                                                  • Yes No filling:
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Note: Click on the blue underlined words in the instructions below for pictures of the various steps. Heat oven to 375 degrees. Lightly coat a 13x9-inch pan with cooking spray and then line with parchment paper. Or coat and line two smaller pans. To make the dough: In a medium saucepan, bring water, butter and salt to a boil. When butter has completely melted, remove from heat and, using a wooden spoon, add flour all at once. Return to stove and stir over low heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball. Remove from heat and stir in eggs one at a time, beating well, either by hand or with an electric mixer, after each addition. Batter should be smooth and glossy and cling to the spoon. Beat in the baking powder. Pour dough into prepard pan(s), but don't smooth it out. You want the finished top to look like a rugged mountain. Bake 30 minutes. Remove from oven and pierce the top all over with a skewer and bake another 10 minutes or until top is golden brown and dry. Remove from pan and let cool completely on a wire rack before filling. To make the filing: In a medium saucepan, bring milk, sugar, potato starch and flour to a boil, stirring frequently. Reduce heat and continue to cook and stir until thickened like pudding, at least 2 minutes. Stir in vanilla. Place in an ice water bath to cool to room temperature, stirring occasionally. Make sure filling is completely cool before beatig in 2 1/2 sticks softened butter. To assemble: Split the cooled dough in half horizontally. Place the bottom half back in the jellyroll pan and pour the filling over, spreading evenly. Top with the other half of dough and refrigerate until cold. When ready to serve, cut into rectangles with a serrated knife and dust heavily with confectioners' sugar to look like snow on a mountain top. Refrigerate leftovers.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 9slices polish karpatka cake
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
                                                                  • Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
                                                                  • In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb chorizo
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 3/4 tsp hot paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 6 inch flour tortilla
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Heat the oven to 425°. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
                                                                  • Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
                                                                  • Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
                                                                  • Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  These Oatmeal Walnut Cookie have a wonderfully chewy texture and a want-at-least-one-more taste.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup rolled oat
                                                                  • Yes No 1 1/4 cup coarsely chopped walnut
                                                                  • Preheat oven to 375 degrees F. Lightly grease cookie sheets. Combine first set of dry ingredients in a large bowl with a wire whisk. In a separate bowl, cream the butter and sugars. Add egg and vanilla. Combine completely. Slowly add flour mixture until combined. Hand stir-in oats and walnuts. Drop 2 tablespoons of dough on prepared cookie sheets. Bake for 12-14 minutes. Take from oven and allow to cool on cookie sheets for 1 to 2 minutes. Remove Oatmeal Walnut Cookies to wire rack and cool completely before storing them in a cookie jar with a loose lid. Makes 3 dozen Oatmeal Walnut Cookies.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  Viandas con Bacalao are tropical root vegetables mixed with bacalao (salted codfish). Viandas con Bacalao makes a nice low fat lunch or serve with rice for a full meal. To prepare the bacalao filet for this recipe you will have to soak the fish for several hours to remove the salt, then cook and de-bone the filet.

                                                                  Ingredients
                                                                  • Yes No 1 medium yautía
                                                                  • Yes No 1 large potato
                                                                  • Yes No 1 medium cassava
                                                                  • Yes No 1 small ñame
                                                                  • Yes No 1 lb bacalao filet
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 2 roma tomato
                                                                  • Yes No 1 avocado
                                                                  • Yes No 10 manzanilla olives
                                                                  • Yes No salt and pepper
                                                                  • Yes No vinaigrette dressing
                                                                  • Wash, peel, and cube the yautía, potato, yuca, and ñame into equal size pieces.
                                                                  • Boil the viandas (root vegetables) in salted water until fork tender.
                                                                  • Drain the viandas and place in a salad bowl.
                                                                  • Stir in the cooked and de-boned bacalao.
                                                                  • Salt and pepper to taste.
                                                                  • Garnish with sliced onions, tomatoes, avacado, and olives.
                                                                  • Serve hot or cold (whichever you prefer) and tope with vinaigrette dressing.
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1/2 cup ruby port
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup strawberry
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No one 11 oz fresh goat cheese
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No pinch black pepper
                                                                  • Yes No crostini and walnuts
                                                                  • In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
                                                                  • Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
                                                                  • Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
                                                                  • In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Simply seasoned with olive oil and rosemary, these rustic grilled flatbreads received our Test Kitchens' highest rating. Place leftover grilled flatbreads in an airtight container and freeze up to 1 month

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons quick rise yeast
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 cup flour into yeast mixture. Cover and let stand 30 minutes.
                                                                  • Add remaining 2 3/4 cups flour, 1 teaspoon salt, and 1 tablespoon rosemary to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Prepare grill.
                                                                  • Punch dough down; divide into 12 equal portions. Roll each portion into a 4 1/2- to 5-inch circle on a lightly floured surface. Brush dough rounds with olive oil; sprinkle rounds evenly with remaining 2 teaspoons salt and 1 tablespoon rosemary.
                                                                  • Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.
                                                                  Yields: 12(serving size: 1 round)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Triple the flavor of grilled chicken by first seasoning with a spicy rub, smoking the chicken over wood chips, then brushing with a sweet and tangy sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup diced yellow onion
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup lemon lime carbonated beverage
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tsp smoked paprika
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp dehydrated granulated garlic
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 10 to 12 oz whole chicken legs, 10 to 12 ounces each
                                                                  • Yes No 2 handful hickory wood chips, in water for at least 30 minutes
                                                                  • In a medium saucepan over medium heat, cook the oil, onion, and garlic until golden, about 10 minutes, stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until slightly thickened, 10 to 15 minutes, stirring often.
                                                                  • In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Let the chicken stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat. Triple Play Barbecued Chicken
                                                                  • Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Continue to grill the chicken, with the lid closed, for about 20 minutes. Then brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce. Serve warm or at room temperature with the remaining sauce on the side
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 43 minutes
                                                                  • Total Time: 1 hour 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal

                                                                  The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2/3 cup diced shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/3 cup uncooked carnaroli
                                                                  • Yes No 1 cup prosecco
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Even the staunchest broccoli-hater will be tempted by this pasta dish, in which the underappreciated veggie teams up with salty prosciutto and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner. What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli crowns, pieces
                                                                  • Yes No 1 short lb rotini pasta
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2/3 cup panko bread crumb
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Bring a large pot of generously salted water to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
                                                                  • Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain. Once cooking water returns to a boil, add pasta and cook according to the package directions. Drain pasta, reserving 1/4 cup of the cooking water.
                                                                  • Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add prosciutto and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
                                                                  • Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes. Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
                                                                  • Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto. Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
                                                                  • Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 3/4 lb italian eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp minced tarragon
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No two 3/4 lb slice pork tenderloin
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No twelve thick, 1/4 inch italian country bread from 1 oval
                                                                  • Yes No 3/4 lb taleggio cheese, cheese
                                                                  • In a large skillet, heat 2 tablespoons of the olive oil. Add half of the eggplant slices and fry over moderately high heat until golden brown, about 2 minutes per side. Transfer the fried eggplant to a rimmed platter lined with paper towels and season with salt and pepper. Repeat with 2 tablespoons of olive oil and the remaining eggplant slices. Discard the paper towels.
                                                                  • In a small bowl, mix the sherry vinegar with the chives, the parsley, the tarragon, the garlic and 1 tablespoon of the olive oil. Season the marinade with salt and pepper. Pour the marinade over the fried eggplant and turn to coat the slices. Let stand at room temperature for at least 10 minutes.
                                                                  • In a large skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper. Add half of the pork slices to the skillet and cook over high heat until golden and no longer pink in the center, about 1 minute per side. Transfer to a plate. Repeat with the remaining tablespoon of olive oil and the remaining pork.
                                                                  • Set 2 large cast-iron skillets over moderately high heat for about 5 minutes, or until very hot. Spread 2 teaspoons of butter on one side of each slice of bread. Lay 6 slices on a work surface, buttered side down. Top each of the slices with one-sixth of the pork and pickled eggplant and 2 slices of cheese. Close the sandwiches with the remaining bread slices, buttered side up.
                                                                  • Place a sandwich in each cast-iron skillet and set a second heavy skillet directly on top of the sandwich. Set a large, heavy can in each skillet to weigh the sandwich down. Cook the panini over moderately high heat for 3 minutes. Flip each sandwich and cook for about 3 minutes longer, or until browned and crisp all over. Transfer the panini to a cutting board and cut them in half. Repeat with the remaining panini, reducing the heat to moderate.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6sandwiches
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these hearty sandwiches with fresh apple slices or a tossed green salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 3 tbsp organic canola mayonnaise
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 slice center cut bacon
                                                                  • Yes No 2 5 oz albacore tuna in water
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 4 1/2 oz slice provolone cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
                                                                  • Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Tunisian in origin, harissa is a delicious chili pepper condiment now accepted as part of Moroccan cuisine. Dried red chili peppers are ground to a paste with garlic and spices. Lemon juice and olive oil are used to moisten and thin the paste. Some Moroccan recipes also include tomato paste or puree. You can use a small processor or blender to make harissa, but I think this quantity is easiest made in a mehraz, or mortar and pestle. Add harissa directly to a dish as it's cooking, or offer it on the side. Yields 3 tablespoons.

                                                                  Ingredients
                                                                  • Yes No 12 1 1/2 oz, 100 gram dried red chili pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp caraway seed, ground
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No olive oil
                                                                  • Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.
                                                                  • Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.
                                                                  • Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.
                                                                  Cuisine:YesNotunisian
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., Cook: 5min., Bake: 18 min.

                                                                  Ingredients
                                                                  • Yes No 21 mini chocolate coated caramel and creamy nougat bars
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No chocolate marshmallow frosting
                                                                  • Yes No garnishes, chopped frozen fun size chocolate coated caramel and creamy nougat bars, candy corn
                                                                  • Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
                                                                  • Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
                                                                  • Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
                                                                  • Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Milky Way Bars.
                                                                  • Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 36cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    milky way
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Milky Way
                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large ripe banana
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.
                                                                  • Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-by-5-inch loaf
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Side this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp safflower oil
                                                                  • Yes No 4 6 oz boneless new york strip steaks, 1/2 inch thick
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tbsp chopped chopped fresh herbs
                                                                  • Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
                                                                  • Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  Soybean-based hoisin sauce is a spicy-sweet Chinese condiment. Spiked here with honey, seasoned rice vinegar, ginger, and chile paste with garlic, it makes a tasty base for a barbecue sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1/2 tsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 1/2 tsp chili paste
                                                                  • Yes No 1 lb beef tenderloin filets
                                                                  • Yes No 16 piece scallion
                                                                  • Yes No 16 grape tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.
                                                                  • Thread 4 beef cubes, 4 onion pieces, and 4 tomatoes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 kebab)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp juniper berry
                                                                  • Yes No 1/2 lb chicken liver
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 sweet italian sausage
                                                                  • Yes No 1 crusty peasant bread
                                                                  • Yes No 36 small bay leaf, fresh
                                                                  • In a bowl, combine 1/4 cup of the oil with the wine, garlic, rosemary, juniper berries and chicken livers. Season with salt and pepper and let stand at room temperature for 1 hour. Drain, reserving the marinade.
                                                                  • Meanwhile, in a saucepan of boiling water, cook the sausages over high heat until cooked through, 10 minutes; let cool slightly. Cut each sausage into thirds.
                                                                  • Light a grill. On six 14-inch long skewers, alternately thread the sausages, bread and livers very loosely, placing a bay leaf between each piece. Be sure to leave a tiny bit of space between each piece for even cooking.
                                                                  • Brush the skewers with the remaining 1/4 cup of olive oil and some of the marinade and grill over moderately low heat, turning frequently, until the chicken livers are cooked and the bread cubes and sausages are lightly charred, about 10 minutes. Transfer to plates and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Roast goose was the traditional Christmas roast long before turkey. It is a lovely bird to eat but has less meat than a turkey and can sometimes be a little dry. This Roast Goose and Chestnut Stuffing recipe makes the most of the flavor & texture of goose but by using a boned goose and cooking in a water bath then roasting the meat remains juicy and moist. Boning a goose is easy when you know how but is time consuming. Ask your butcher to bone it or follow the instructions from Italian food guide Kyle Phillips. The recipe can be made even more festive by adding black truffle, foie gras or both.

                                                                  Ingredients
                                                                  • Yes No 12 350g oz pork sausage meat
                                                                  • Yes No 10 ½ 300g oz canned chestnuts
                                                                  • Yes No 4 100g oz fresh bread crumbs
                                                                  • Yes No 6 175g oz dried apricots
                                                                  • Yes No a few truffle
                                                                  • Yes No 200 gram canned foie gras
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8.8 lb 4kg, goose
                                                                  • Yes No giblets from the goose
                                                                  • Yes No 2 celery stick
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No a handful parsley stem
                                                                  • Serves 8 Ensure the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently. Add the breadcrumbs, apricots, truffles and foie gras (if using). Season with a large pinch of salt and pepper. Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets. Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string. Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage. Place the goose sausage into a large pan cover with water then add the onion, carrots and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally. Remove the packet from the stock, strain the vegetables and keep them and the stock on one side. Heat the oven to 375F/190C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins. Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic and herbs around the goose and cook for a further 30 minutes. Remove from the oven. Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest. (See note 2) Pour away any fat in the roasting tin. Place the tin on a high heat on the stove, add the stock from the vegetables and stir thoroughly scraping up all the bits on the bottom of the dish. Simmer on a low heat for 20 mins. then strain through a fine sieve. Adjust the seasoning and reduce further to create a slightly thick stock. Just before serving whisk in a few small pieces of very cold butter. Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center. Serve with the gravy. See the following notes: Note 1 This recipe can also be used with duck or chicken. Use the following adjusted quantities: 1.5kg bird - 300g sausage meat, 200g chestnuts, 56g breadcrumbs, 140g apricots, 2 liters stock, 1 celery stalk, 1 small onion, 1 carrot, 3 cloves garlic, 1 bay leaf. Cooking time, 1 hour in the stock, 1 hour + another 20 minutes in the oven. Note 2 It is imperative to rest the goose for a minimum of 30 minutes, preferably 1 hour, before slicing. If you attempt to slice the goose straight from a hot oven it will fall into pieces instead of round slices of meat filled with stuffing.
                                                                  Cuisine:YesNoitalian
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  This recipe goes with Sole with Almond and Wine Sauce

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 16 1 1/2 lb small new potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat oven to 400°.In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes. Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes. Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with the Sole with Almond and Wine Sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Pear Tree
                                                                   10 m

                                                                  A little tart and a little sweet, this mocktail of lemon-lime juice and pear juice will wake up your taste buds. Add a splash of seltzer and an herb garnish for a special presentation.

                                                                  Ingredients
                                                                  • Yes No 1 cup crushed ice
                                                                  • Yes No 1/3 cup pear juice
                                                                  • Yes No 2 tbsp lemon lime juice
                                                                  • Yes No 2 tbsp simple syrup
                                                                  • Yes No 4 mint
                                                                  • Put all ingredients except mint sprig in a cocktail shaker and shake until well blended, about 10 seconds. Pour drink with ice into a tumbler or a snifter. Garnish with mint sprig.
                                                                  • Note: Nutritional analysis is per mocktail.
                                                                  • Bar Essentials: Have these on hand for mixing great mocktails.
                                                                  • Simple Syrup: Equal parts sugar and water, heated until the sugar dissolves. (Your yield will be the same as the amount of water you use.)
                                                                  • Lemon-Lime Juice: Equal parts freshly squeezed lemon and lime juice, for adding acidity in a flash.
                                                                  • Fresh Lemons, Limes, and Oranges: To make juice, wedges for squeezing or moistening the rim of a glass, or twists of zest for extra citrus aroma.
                                                                  • Superfine Sugar: Dissolves easily and makes a nice garnish on the rim of a glass.
                                                                  • Fresh Herbs: Basil, mint, and tarragon add complexity, texture, and visual appeal.
                                                                  • Purchased Ice: For a big party, it's hard to make enough ice at home. Besides cooling, ice helps blend flavors in the shaker.
                                                                  Yields: 1mocktail
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb pork picnic shoulder
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 cup thinly sliced shallot
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 3/4 cup champagne vinegar
                                                                  • Yes No 2 cup dry sparkling wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 large sage
                                                                  • Yes No 1 lb red grapes
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chives
                                                                  • Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.
                                                                  • In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.
                                                                  • Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.
                                                                  • Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp diced garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp coarsely chopped dill weed
                                                                  • Yes No 1 lemon
                                                                  • Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
                                                                  • Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
                                                                  • Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 3 star anise
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 8 firm, ripe bananas
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp instant espresso powder
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No turbinado sugar
                                                                  • Yes No 3 pint coffee ice cream
                                                                  • Yes No cream and nuts
                                                                  • In a large saucepan, combine 2 quarts of the water with the brown sugar, cinnamon sticks and star anise and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add the rum and bananas and let stand for 4 hours.
                                                                  • Meanwhile, in a medium saucepan, whisk the remaining 1 cup of water with the granulated sugar, cocoa powder and espresso powder and bring to a boil. Whisk in the cream and simmer over low heat, stirring occasionally, until thickened, about 40 minutes. Stir in the chocolate until melted. Remove from the heat; keep warm.
                                                                  • Light a grill. Drain the bananas and pat dry with paper towels. Put the turbinado sugar in a shallow bowl. Cut each banana in half lengthwise; dip each half in the sugar to coat evenly. Grill the bananas over a hot fire until they are richly caramelized, about 1 minute per side.
                                                                  • Transfer 2 banana halves to each of 8 bowls. Place 3 scoops of ice cream in each split banana and top with 1/4 cup of the mocha sauce. Dollop whipped cream over the splits, top with the nuts and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 5 1/4 cup swanson chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp louisiana style hot sauce
                                                                  • Yes No 1 large cup pecan pieces
                                                                  • Yes No chive chantilly
                                                                  • MELT butter in 6-qt. saucepot. Add onions and garlic and cook over medium heat until onions are tender.
                                                                  • ADD broth, bay leaves, 1/2 tsp. salt, 1/4 tsp. black pepper and potatoes. Heat to a boil. Cover and cook 10 min. or until potatoes are tender.
                                                                  • ADD 1 cup cream and heat through. Discard bay leaves.
                                                                  • PLACE one-third the broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to saucepot and heat through.
                                                                  • MIX hot sauce, Worcestershire, 1/2 tsp. salt and 1/4 tsp. pepper. Add pecans; toss to coat. Spread pecans in single layer on jelly-roll pan.
                                                                  • BAKE at 250°F. for 15 min. or until pecans are toasted. Cool. Serve soup with Chive Chantilly and sprinkle with pecans.
                                                                  • TIP: Chive Chantilly: Beat 1/2 cup cream until stiff peaks form. Gently stir in 3 tbsp. thinly sliced fresh chives.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  The focaccia adds to the Italian flavor of these juicy burgers. However, bread selections are endless—toasted country bread, onion rolls, or whatever you like.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 scallion
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/4 lb provolone cheese
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 tbsp pesto
                                                                  • Yes No 8 10 inch by of focaccia
                                                                  • Yes No 1/2 lb tomato
                                                                  • In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
                                                                  • Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
                                                                  • Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 7 celery inner rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 3 blood orange
                                                                  • Yes No salt
                                                                  • Yes No 4 12 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup grana padano cheese
                                                                  • Yes No 2/3 cup chopped marcona almonds
                                                                  • In a large saucepan, combine the whole celery rib, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes. Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.
                                                                  • Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.
                                                                  • Add the chicken, sliced celery, orange sections and cheese to the bowl and toss well. Mound the salad on a platter, sprinkle with the almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes