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                                                                  Ingredients
                                                                  • Yes No 3 3 cup large carrot
                                                                  • Yes No 2 2 1/2 cup large parsnip
                                                                  • Yes No 1 1 1/2 cup large sweet potato
                                                                  • Yes No 1 2 cup small butternut squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 425°F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat.
                                                                  • Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Slider burgers, served on dinner rolls, are a fun alternative to traditional-size hamburgers.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 lb lean ground beef
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 small dinner roll
                                                                  • In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.
                                                                  • In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.
                                                                  • Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a quintessential summer dish, with coins of corn, tender beans and chicken in a tangy basil-and-cilantro-laced coconut-curry sauce. Replacing full-fat coconut milk with a combination of light coconut milk and low-sodium broth makes the recipe less rich without sacrificing flavor. Use at least three types of beans; start with string beans, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. If you don't have the time or the patience for shelling and peeling fresh fava beans, frozen shelled edamame make a perfect substitute.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken cutlets, about 1/4 inch thick
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 lb fresh fava bean, shelled
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 2 tsp thai green curry paste
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 10 basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 lb mixed green beans and yellow wax beans
                                                                  • Yes No 2 ear corn, and rounds
                                                                  • Yes No jasmine rice
                                                                  • Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side. Transfer the chicken to a carving board.
                                                                  • In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
                                                                  • In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
                                                                  • Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.

                                                                  Ingredients
                                                                  • Yes No 1/2 pint heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 apricots, and pitted
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Whip cream with confectioner's sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
                                                                  • Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
                                                                  • Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
                                                                  • Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
                                                                  • Arrange apricots on four plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Caramelized onions give amazing complexity to the hard cider sauce recipe. The sauce is so delicious; the chicken is nearly an afterthought. Cook’s note: Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too strong and dry for this recipe.

                                                                  Ingredients
                                                                  • Yes No 8 chicken tenders
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No ½ cup chopped white onion
                                                                  • Yes No 1 cup hard cider
                                                                  • Preheat the oven to 400 degrees. Preheat a large skillet to medium-high heat. Season the chicken with the salt and black pepper. Carefully avoiding spatter, melt 1 tablespoon of the butter in the hot skillet, and then brown the seasoned chicken for 3 minutes on each side. Transfer the chicken to a small roasting pan.
                                                                  • Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions over medium heat for 5 minutes, stirring occasionally, until they become soft and slightly brown around the edges. Add the hard cider to the skillet and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the skillet.
                                                                  • Makes 4 servings.
                                                                  • Pour the thickened cider over the browned chicken and roast in the preheated oven, uncovered, for 10-15 minutes. The chicken is done when the juices run clear and it registers 165 degrees on an instant-read thermometer. Serve the chicken hot with cider sauce poured over it.
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.

                                                                  Ingredients
                                                                  • Yes No 2 cup hard wheat berries
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 3/4 head celery
                                                                  • Yes No 1 1/2 cup dried sour cherry
                                                                  • Yes No 10 oz maytag blue cheese
                                                                  • Yes No 1 5 cup small green cabbage
                                                                  • Yes No 5 5 cup large carrot
                                                                  • Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
                                                                  • Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
                                                                  • Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
                                                                  • Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
                                                                  • In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  This is a delicious, basic way to cook any kind of fresh shell bean or pea. You can add these cooked beans to salads. For another variation, drizzle with olive oil and lemon juice, and sprinkle with crushed red pepper or a few shavings of Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No 4 cup lima bean
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Sort and wash beans; drain. Combine beans and next 5 ingredients (through bay leaf) in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard thyme sprigs and bay leaf. Stir in salt and pepper.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Tickle your palate with a taste of the tropics. Pineapple has a natural juiciness that gives this sandwich an irresistible taste. The fruit also offers a healthy reason for indulging: It's a high source of vitamin C. Prep: 6 minutes; Cook: 10 minutes

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 4 slice pineapple
                                                                  • Yes No 4 1.5 oz wheat hamburger buns
                                                                  • Yes No light mayonnaise
                                                                  • Yes No 4 large basil
                                                                  • Prepare grill.
                                                                  • Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice. Grill pineapple 2 to 3 minutes on each side or until browned.
                                                                  • Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  In the 2010 Oscar-nominated film An Education, while Jenny struggles with growing up, her tastes mature beyond her suburban upbringing. Our Earl Grey iced tea, subtly sweetened with lavender-thyme syrup, has a little Paris, a little Oxford, and a lot of virginity. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 12 earl grey tea bags
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1/2 cup lavender thyme syrup
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 slice lemon
                                                                  • Tie tea bags together and set aside.
                                                                  • Bring water to a simmer in a large pot over high heat. Remove the pot from heat, add tea bags, and let steep for 5 minutes. Remove and discard tea bags, pour tea into a heatproof container, and let come to room temperature, about 2 hours. Cover and refrigerate until cold.
                                                                  • Add lavender-thyme syrup to tea and stir to combine. Serve over ice with lemon slices, if desired.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 4 lb boneless lamb shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large white onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 3/4 cup sliced pitted picholine olives
                                                                  • Yes No 3/4 cup sliced roasted red pepper
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 cup israeli couscous
                                                                  • Preheat the oven to 250°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the lamb with salt and black pepper and add it to the casserole. Cook over moderately high heat, turning the pieces once or twice, until deeply browned, 15 to 18 minutes. Transfer the lamb to a platter.
                                                                  • Add the onions, celery and carrots to the casserole. Cover and cook over low heat just until softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring until the paste is lightly browned, about 5 minutes. Add the wine and cook, scraping up any browned bits stuck to the pot, until nearly evaporated, about 5 minutes. Add the water, season with salt and bring to a boil. Return the lamb and any accumulated juices to the casserole. Cover and braise in the oven for about 2 1/2 hours, until tender.
                                                                  • Transfer the lamb to the platter. Remove any fat and gristle and coarsely shred the meat. Strain the broth and discard the solids. Skim the fat from the surface of the broth. Return the broth to the casserole and boil until reduced to 4 cups, about 30 minutes.
                                                                  • In a small bowl, mix the butter with the flour to form a paste; whisk it into the broth and simmer until thickened, about 5 minutes. Return the lamb to the sauce. Add the olives, red peppers and tarragon and keep warm.
                                                                  • Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain the couscous and transfer to shallow bowls. Spoon the lamb ragout over the couscous and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 1/2 lb sweet onion
                                                                  • Yes No 6 thyme
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 egg
                                                                  • MAKE THE DOUGH: In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • MEANWHILE, PREPARE THE FILLING: In a skillet, melt the butter. Add the onions and thyme and cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to moderately low and cook, until the onions are golden, 20 minutes longer. Remove from the heat and discard the thyme. Stir in the crème fraîche and season with salt and pepper. Let cool.
                                                                  • Set a pizza stone on the bottom of the oven or position a rack on the lowest rung and preheat the oven to 375°. Line a large baking sheet with parchment paper. On a floured work surface, roll out the dough to a 12-inch round and transfer to the baking sheet. Spread the onions on the round, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the filling and brush the edge with the egg wash.
                                                                  • Bake the tart on the stone or on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom.
                                                                  • Transfer the tart to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Cut the warm tart into wedges and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup organic whipping cream
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp organic all purpose flour
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 2 ½cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No eight thick peasant bread
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No one 1 1/4 lb eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 lb buffalo mozzarella
                                                                  • Yes No 8 large basil
                                                                  • Yes No coarse sea salt
                                                                  • Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
                                                                  • Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
                                                                  • Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Notes: You can make these cookies up to 1 week ahead; cover airtight and store at room temperature. In humid or rainy weather, they may soften.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp dark rum
                                                                  • Yes No 1 1/2 cup sweetened dried coconut
                                                                  • Yes No jelly beans
                                                                  • Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet.
                                                                  • In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.
                                                                  • Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.
                                                                  • Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer. Remove from oven and let cool completely on sheets, then peel off parchment.
                                                                  • Set candies or jelly beans in each nest.
                                                                  • Note: Nutritional analysis is per unfilled cookie.
                                                                  Yields: 20cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub

                                                                  This is a mallum (sometimes transcribed mallung ), a traditional dish from Sri Lanka that is often made with wild greens. The variety of greens used to make mallums in Sri Lanka is staggering, a testimony to the tropical lushness of the island. This recipe, using fresh pea tendrils, or pea shoots, is a favorite. Notice that everything is simply put into a pot and cooked together. There’s no oil for frying, no water for boiling other than the water clinging to the washed greens. Just follow the recipe and see what happens.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb pea tendrils
                                                                  • Yes No 1/2 cup frozen coconut
                                                                  • Yes No 2 green cayenne chiles
                                                                  • Yes No 1/3 cup shallot
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
                                                                  • Combine with all the other ingredients in a medium heavy pot and mix well.
                                                                  • Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the shallots are tender. Serve on a flat plate.
                                                                  Cuisine:YesNosri lankan
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Wine choice: 1996 Beringer Chardonnay

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 11 oz goat cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No rosemary
                                                                  • Sprinkle pepper on a square of wax pepper. Roll goat cheese log over pepper to coat. Drizzle with olive oil. Serve with toasted baguette slices. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  at the Barnsdall Art Park market this week were sweet corn and fresh nopales, or prickly pear cactus paddles. We picked up a few ears and pads and when we got home, they went straight to the grill and into a salad.

                                                                  Ingredients
                                                                  • Yes No 4 cactus paddles
                                                                  • Yes No 1 cob of corn
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No a a lime
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 avocado
                                                                  • Clean and prepare the nopales (for instructions, see link below). Cut each paddle into 1/3-inch strips, leaving the stem end intact. It should resemble a fan or a hand. Brush with olive oil and season with salt and pepper.
                                                                  • Grill the nopales and corn until soft and slightly charred. The nopales should take about 5 minutes on each side; cooking time for the corn depends on your grilling method. Let cool, then cut nopales into 1-inch slices and cut corn kernels off the cob.
                                                                  • In a large bowl, combine nopales, corn, lime juice, cilantro, and a light drizzle of olive oil. Season to taste with salt and pepper. Just before serving, garnish with sliced avocado and queso fresco.
                                                                  • Serve as a salad or side dish, or use as a filling for tortillas.
                                                                  • • How to Clean and Prepare Nopales, from Rivenrock Gardens
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup buckwheat flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 1 1/2 tbsp chives
                                                                  • Yes No 2 oz sharp cheddar cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
                                                                  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
                                                                  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
                                                                  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 12blini
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  The Peninsular War pitted Spain against France and began when French armies occupied Spain. Unable to pacify the people of Spain, Napoleon was defeated. Perhaps if the ruler had offered a cocktail of half Spanish Licor 43 and half French Courvoisier, with a sweet-and-sour tang of cranberry, a fortunate compromise would have come his way. What to buy: Licor 43 Cuarenta y Tres is a Spanish liqueur with great spiced notes that is often served on the rocks. It can be found at high-end liquor stores and online. Courvoisier is one of the most well-known French brandies from the town of Cognac. We use the VS (Very Special) style in this cocktail for a strong but not overly dominant flavor. If you can’t find it, go ahead and substitute another high-quality brandy. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 oz licor 43 cuarenta y tres
                                                                  • Yes No 2 oz vs cognac
                                                                  • Yes No 1 oz basic cranberry sauce
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No crushed ice
                                                                  • Yes No orange
                                                                  • Combine Licor 43, Cognac, and cranberry sauce in a cocktail shaker and muddle until most of the the cranberries and citrus are broken up.
                                                                  • Add lemon juice and fill the shaker with ice. Cover and shake vigorously.
                                                                  • Strain into a chilled rocks glass and garnish with an orange twist.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Lamb Shawarma
                                                                   40 m

                                                                  In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 lb lamb shoulder, visible and meat
                                                                  • Yes No 1 white onion
                                                                  • Yes No 1/2 cup tahini
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No hot sauce, lettuce, tomatoes, rice and pita
                                                                  • In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.
                                                                  • Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
                                                                  • Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker. Prep: 6 minutes; Cook: 2 hours, 30 minutes Slow-Cooker Size: 2- or 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 green beans
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Yes No 2 4.5 oz sliced mushrooms
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 6 oz french fried onion rings
                                                                  • Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
                                                                  • Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
                                                                  • Quick Menu:
                                                                  • * Roasted turkey
                                                                  • * Garlic mashed potatoes
                                                                  • * Cranberry sauce
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    durkee
                                                                    Brands:
                                                                  • Yes No
                                                                    Durkee

                                                                  in a new cake pan from IKEA. Well, we had a couple guests over Saturday night, and I had a chance to use the pan for the first time. Here's the recipe: a simple, modestly-sized cake that took literally 5 minutes to whip up in the mixer.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 2/3 cup chopped chocolate
                                                                  • Heat the oven to 350°F. Lightly grease a 9-inch cake pan with baking spray of butter.
                                                                  • In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar until soft and creamy. Add the eggs and vanilla and beat until fluffy, about 3 minutes. Add the flour, baking powder, and salt and continue beating until well combined. Mix in the cream. Stir in the lemon zest, walnuts, and chocolate, and spread in the baking pan. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool for 15 minutes before serving.
                                                                  Yields: 19-inch cake layer
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes, show it off to its best advantage.

                                                                  Ingredients
                                                                  • Yes No 2 small lb yukon gold potato
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No maldon sea salt
                                                                  • Preheat the oven to 450°. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.
                                                                  • Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Maldon salt and serve.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.

                                                                  Ingredients
                                                                  • Yes No 1 oz french bread
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 canned anchovy fillets
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.
                                                                  • To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup short grain brown rice
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 lb kale stems and, leaves
                                                                  • Yes No 1/2 cup unsweetened coconut flakes
                                                                  • Yes No 1/2 lb extra firm tofu
                                                                  • Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.
                                                                  • In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Bake: 45 min., Stand: 10 min.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped cooked chicken breast
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 3/4 oz reduced fat cream of chicken soup
                                                                  • Yes No 1 10 3/4 oz reduced fat cream of mushroom soup
                                                                  • Yes No 1 10 oz enchilada sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 6 inch, 1 inch fajita size corn tortillas
                                                                  • Yes No 1 cup low fat cheddar cheese
                                                                  • Yes No 1 cup shredded monterey jack cheese
                                                                  • Yes No slice toppings, lettuce, light sour cream, chunky mild salsa, jalapeño pepper slices
                                                                  • Stir together first 6 ingredients in a large bowl. Stir together soups and enchilada sauce in a small bowl.
                                                                  • Spoon one-third of soup mixture into a 13- x 9-inch baking dish coated with cooking spray; top with one-third of tortilla strips. Spoon one-third of soup mixture and half of chicken mixture over tortillas; sprinkle with half of Cheddar cheese. Top with one-third tortilla strips; repeat layers once with remaining soup mixture, chicken, Cheddar cheese, and tortilla strips, ending with tortillas. Sprinkle evenly with Monterey Jack cheese.
                                                                  • Bake at 350° for 40 to 45 minutes or until lasagna is bubbly. Let stand 10 minutes. Serve with desired toppings.
                                                                  • Note: Nutritional analysis does not include toppings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 cup chopped escarole
                                                                  • Yes No 1 1/3 cup celery
                                                                  • Yes No 2 cup thinly sliced comice pear
                                                                  • Preheat oven to 350°.
                                                                  • Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
                                                                  • Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.
                                                                  • Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.
                                                                  Yields: 6(serving size: 1 salad)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Shortbread Cookies
                                                                   1 h 35 m

                                                                  These Shortbread Cookies are good anytime of year.

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

                                                                  Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 7 oz semisweet chocolate
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
                                                                  • Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup almond flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 1/2 cup blueberry
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 cup crème fraiche
                                                                  • Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.
                                                                  • Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.
                                                                  • Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.
                                                                  • Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.
                                                                  • Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.
                                                                  • In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

                                                                  Ingredients
                                                                  • Yes No 1/2 4 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 16 1 1/2 lb jalapeño chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
                                                                  Yields: 16servings (serving size: 2 pepper halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Serve with grilled fennel bulb quarters and couscous. Preserves are chunkier than jelly and thus adhere better to the Cornish hen. Peach preserves are also a tasty option.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1/4 cup stone ground mustard
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tsp champagne
                                                                  • Yes No 2 18 oz rock cornish game hen
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.
                                                                  Yields: 2servings (serving size: 1 hen)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste

                                                                  Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • cup sugar
                                                                  • eggs, beaten
                                                                  • /2 tsp. vanilla extract
                                                                  • /4 cup white rice flour
                                                                  • tbsp. tapioca flour
                                                                  • tbsp. potato starch
                                                                  • /4 tsp. xanthan gum
                                                                  • /4 tsp. fine salt
                                                                  • Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pizza dough from the grocery store bakery encases traditional muffuletta ingredients—salami, ham, cheese, and olives.

                                                                  Ingredients
                                                                  • Yes No 1 cup mixed pickled vegetables
                                                                  • Yes No 1 7 oz provolone italian cheese blend
                                                                  • Yes No 8 thin slice genoa salami
                                                                  • Yes No 1/2 cup diced ham
                                                                  • Yes No 1/4 cup sliced pimiento stuffed green olives
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 425°. Stir together pickled vegetables, next 4 ingredients, and 1 Tbsp. olive oil.
                                                                  • Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
                                                                  • Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal.
                                                                  • Cut small slits in tops of dough to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.
                                                                  • Bake at 425° for 20 to 24 minutes or until golden brown.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.

                                                                  Ingredients
                                                                  • Yes No ¾ cup kosher salt
                                                                  • Yes No ½ cup black pepper
                                                                  • Yes No ¼ cup garlic powder
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 8 to 10 lb beef brisket
                                                                  • Yes No 1 cup apple juice
                                                                  • Mix together salt, pepper, garlic, chili powder, and cayenne. Rub brisket with spice mixture. Let sit a room temperature for 1 hour.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place brisket, fat side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in meat reads 160°, about 6 hours.
                                                                  • Remove brisket from grill, place on two large stacked sheets of foil; fold up edges. Pour in juice; wrap foil packet to enclose brisket and return to grill grate. Cook until a thermometer inserted in the thickest portion reads 190°, about 2 hours.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If any drink was made for leisurely back-porch sipping, it's iced tea. Our version is brewed from zesty hibiscus tea, which is made from coppery-red hibiscus leaves and is naturally caffeine free. Ginger syrup and fresh lemon juice add layers of flavor.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp thinly sliced ginger
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 hibiscus tea bags
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No lemon
                                                                  • Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
                                                                  • Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 1 1/2 tbsp low-fat mayonnaise
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 2 tsp chopped scallion
                                                                  • Yes No 2 tsp whole grain dijon mustard
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 cup crushed saltine cracker
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 6 oz pink salmon, skinless, boneless
                                                                  • Yes No 2 1/4 cup grated carrot
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No fresh tarragon sprigs
                                                                  • To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
                                                                  • To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
                                                                  • Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
                                                                  • Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.
                                                                  Yields: 4servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Wassail was traditionally a hot drink made of ale, sherry, sugar, and spices, with pieces of toast and roasted apples floating in it. It is the legendary drink served on the Feast of the Three Kings with an oversized, decorated sweet yeast bread. The word wassail is derived from the Anglo-Saxon toast waes haeil, or “be whole.” On Christmas or Twelfth Night, revelers would carry a large bowl from door to door, asking for it to be filled, a custom known as wassailing. There are now many versions of wassail, and the palate for hot strong beer is limited, so it has evolved into a spiked juice toddy. The antique French Api apple was probably the apple of choice of the day. It is now called a Lady apple; look for it at Christmas, but any apple will do. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 qt apple cider
                                                                  • Yes No 1 qt cranberry juice cocktail
                                                                  • Yes No 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 27 whole cloves, whole
                                                                  • Yes No 15 whole allspice berry
                                                                  • Yes No 4 4 inch cinnamon stick
                                                                  • Yes No 5 small firm cooking apples of your choice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 2 cup calvados
                                                                  • Combine the apple juice, cranberry juice, and brown sugar in a 6-quart slow cooker. Place 12 of the cloves, the allspice berries, and the cinnamon sticks in a small piece of cheesecloth and tie with kitchen twine to make a bag. Add to the slow cooker, cover, and cook on low for 4 to 5 hours.
                                                                  • Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Stud each apple with 3 of the remaining cloves and place in an 8-by-8-inch baking pan. Add the water and bake until the apples are just a bit tender when pierced with a knife, about 45 minutes. Remove from the oven and set aside.
                                                                  • After the juices have stewed for 4 to 5 hours, add the apples to the slow cooker. Using a vegetable peeler, remove the orange peel in wide strips, making sure to avoid the white pith, and add the peels to the slow cooker.
                                                                  • Remove the spice bag and stir in the Calvados. Serve hot (leave the slow cooker on to keep the cocktail warm).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18(6-ounce) servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 4 large rosemary
                                                                  • Yes No 4 large thyme
                                                                  • Yes No 4 3/4 lb chicken breast half (bone-in, skinless)
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Preheat the oven to 375°. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
                                                                  • In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer. Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
                                                                  • Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute. Pour the pan sauce into a bowl and serve with the chicken.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 3 lb chicken thigh
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 3/4 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
                                                                  • Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
                                                                  • Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Cassoulet—a rich, slow-cooked bean stew with meat—is reinvented here as a quick-cooking vegetarian dish, starting with canned beans and using mushrooms to lend a meaty mouthfeel and earthy flavor.

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 cup sliced asparagus
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 cup sliced chanterelle mushroom
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 cup organic vegetable broth
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 2 15 oz no salt added cannellini beans
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oz french bread
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
                                                                  • Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.
                                                                  • Preheat broiler.
                                                                  • Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil

                                                                  Pick up a rotisserie chicken and assemble this hearty sandwich for a quick and easy weeknight meal.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup prechopped hearts of romaine lettuce
                                                                  • Yes No 1 1/2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 3/4 3 oz cup fresh mozzarella cheese
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 2.8 oz multigrain flatbreads
                                                                  • Yes No 1 large garlic clove
                                                                  • Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  An easy marinade gives this flank steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish. This recipe goes with Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad, Southwestern Steak, Corn, and Black Bean Wraps, Lentil and Orzo Salad with Flank Steak and Feta, Beef, Orange, and Gorgonzola Sandwiches, Soba-Edamame Salad with Flank Steak, Steak Salad Wraps with Horseradish Sauce, Mixed Bean Salad with Flank Steak, Peppery Beef and Two-Potato Salad

                                                                  Ingredients
                                                                  • Yes No 1 2 lb beef flank steak
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.
                                                                  • Prepare grill.
                                                                  • Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8servings (serving size: 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp finely grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tbsp lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No lemon rind strips
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
                                                                  • Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
                                                                  • Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
                                                                  • To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  If fresh Concord grape juice is not available from your local farmer's market, the supermarket variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 1 gallon concord grape juice
                                                                  • Yes No 8 cardamom pods
                                                                  • Yes No 4 cinnamon stick
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • In a medium stockpot, combine Concord grape juice, cardamom pods, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce heat. Simmer the mixture until the juice becomes infused with the spices, about 20 minutes. Serve immediately, or keep warm until ready to serve.
                                                                  Yields: 1gallon
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This recipe has several steps, but the end result is worth the extra effort. Try making it on a weekend, and enjoy leftovers on a busy weeknight.

                                                                  Ingredients
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 1/10 oz all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 1/2 cup cubed butternut squash
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 6 oz fresh baby spinach
                                                                  • Yes No 9 lasagna noodle
                                                                  • Yes No 1 4 oz cup shredded asiago cheese
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Heat milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
                                                                  • Preheat oven to 425°.
                                                                  • Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.
                                                                  • Combine remaining 1 teaspoon oil and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
                                                                  • Reduce oven temperature to 350°.
                                                                  • Spoon 1/3 cup milk mixture in bottom of a 13 x 9–inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
                                                                  • For baby: For Baby's First Lasagna, prior to lasagna assembly in Step 7, set aside 1/4 cup cooked squash, 2 tablespoons cooked spinach, and one-third of 1 cooked lasagna noodle. Place all in a food processor; sprinkle with 1 teaspoon grated Parmigiano-Reggiano cheese. Process until desired consistency, adding breast milk or formula, 1 tablespoon at a time, if needed. Yield: about 1/2 cup. NOTE: For babies age 11 to 12 months, a small portion of prepared lasagna can be scooped out and pureed. It's recommended you decrease the salt and pepper in recipe; adults can add them at the table if needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8adult servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 1 1/2 lb medium zucchini
                                                                  • Yes No 2 thick, long, 1/3 inch, 1 1/2 lb narrow eggplants
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 lb plum tomato
                                                                  • Yes No 3 oz feta cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
                                                                  • Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
                                                                  • Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 2 1/2 cup pomegranate juice
                                                                  • Yes No 2 1/2 cup pear nectar
                                                                  • Yes No 2 1/2 cup apricot nectar
                                                                  • Yes No 1 cup green tea vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 bartlett pear
                                                                  • In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 lb baby artichoke
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 small lb red fingerling potatoes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Combine 6 cups water and lemon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Place artichokes in lemon water.
                                                                  • Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes. Drain artichokes; add artichokes to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. Place vegetables in a large bowl. Toss with butter and remaining ingredients. Serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Yes No 2 qt salad greens
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 12 oz firm ripe nectarines, pitted
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
                                                                  • Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
                                                                  • Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
                                                                  • Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
                                                                  • Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.
                                                                  • Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
                                                                  • Note: Nutritional analysis is per serving without skin.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 4main-dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is from the the 2008 cookbook 101 Easy Peasy Cookie Recipes. Permission granted for usage of this recipe given by the cookbook authors Lucinda Wallace and Heather Wallace.

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup packed brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup milk chocolate chip
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup white baking chips
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Preheat oven to 350 degrees F. In a medium bowl, stir together flours, baking powder, and baking soda. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips and nuts. Drop by level 1/4-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely. Makes about 2 dozen cookies.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 oil packed anchovies
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup packed flat leaf parsley
                                                                  • Yes No 1/4 cup packed basil
                                                                  • Yes No 1/4 cup coarsely chopped dill weed
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 1 lb ciabatta bottom crust
                                                                  • Yes No one bite size, large, 2 lb rotisserie chicken, meat pulled pieces
                                                                  • Yes No 8 9.8 oz, a jar piquillo peppers
                                                                  • Yes No 3 celery inner rib
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
                                                                  • In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 2 lb red potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Preheat oven to 425°.
                                                                  • Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
                                                                  • Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.
                                                                  • Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour

                                                                  Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.

                                                                  Ingredients
                                                                  • Yes No 4 oz day old french bread
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 cup diced mcintosh apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 8 frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
                                                                  • Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
                                                                  • Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
                                                                  • Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 8servings (serving size: 1 (3-inch) slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African?style sausages. This version is made without casings.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 3 1 tbsp clove garlic, harissa
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 8 leaf basil
                                                                  • Yes No tomatoes, red onions, and cucumbers
                                                                  • Yes No flat bread
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4

                                                                  Chiles add spark to this sauce, with toasted bread crumbs sprinkled in for pleasing crunch. Prep and Cook Time: 50 minutes. Notes: Italian grocers and specialty stores carry whole salt-packed anchovies, typically sold by the piece, which are meatier and more flavorful than oil-packed.

                                                                  Ingredients
                                                                  • Yes No 12 best quality anchovy fillets in olive oil
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 2 small thai
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 3/4 cup fresh bread crumbs
                                                                  • If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
                                                                  • In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.
                                                                  • Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.
                                                                  • When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.
                                                                  • Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Summer squash is delicious raw when it's shaved and marinated with a bit of salt.

                                                                  Ingredients
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 2 medium yellow squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 thin slice prosciutto
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
                                                                  • Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
                                                                  • Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
                                                                  • Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This decadent espresso-flecked morning muffin with a big, walnut-crusted top is everything a muffin should be. If you need more than espresso to lure you out of bed, stir in some chocolate chunks.

                                                                  Ingredients
                                                                  • Yes No 2 cup white whole wheat flour
                                                                  • Yes No 2 tsp aluminum free baking powder
                                                                  • Yes No 1/2 tsp fine grain sea salt
                                                                  • Yes No 1 1/4 cup chopped walnut
                                                                  • Yes No 1 tbsp fine espresso powder
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup natural cane sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 1/2 cup mashed overripe bananas
                                                                  • Heat the oven to 375°F, position the racks low in the oven, and line 12 muffin cups with paper liners.
                                                                  • Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
                                                                  • In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients; overmixing will result in tough muffins.
                                                                  • Spoon into the prepared muffin tin (an ice-cream scoop works well), top with the remaining 1/2 cup walnuts, and bake until golden, about 25 mintues. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
                                                                  Yields: 12muffins
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  “Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside to pick them. This tapa is so quick and easy to prepare. Combine shrimp with garlic, white wine and mushrooms for a flavor that is quite delicious as a “tapa.” Serve with slices of baguette.

                                                                  Ingredients
                                                                  • Yes No 12 large crimini mushroom (baby portobello)
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 4 tbsp virgin olive oil
                                                                  • Yes No 3/4 cup dry whi