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                                                                  This spicy pork hash is a great way to bring the classic flavors of the Caribbean to your dinner table. Serve leftovers with poached eggs for breakfast.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup coarsely chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 3 cup large yellow plantains
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp habanero hot pepper sauce
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid-key to a stuffing that's crisp on top and moist within. Variations on this basic recipe are easy, such as Shiitake Mushroom -and-Fresh Herb Stuffing and Bacon, Onion and Rye Bread Stuffing.

                                                                  Ingredients
                                                                  • Yes No 1 7 inch round of whole grain bread
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool then coarsely chop the pecans.
                                                                  • In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread.
                                                                  • Add the chopped pecans and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
                                                                  • Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp white miso
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 10 medium shiitake mushroom
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 head butter lettuce
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 cup edamame
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
                                                                  • Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
                                                                  • In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 12 cup thinly sliced fuji apple
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat oven to 375°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add 1/2 cup water.
                                                                  • Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.

                                                                  Ingredients
                                                                  • Yes No 4 as an appetizer
                                                                  • Yes No 1 lb pork ribs
                                                                  • Yes No 7 clove garlic
                                                                  • Yes No 3/4 cup fresh coriander leaves and stem
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1 cup canola oil
                                                                  • Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor. Blitz to create an aromatic green marinade.
                                                                  • Place prepared pork ribs in a mixing bowl. Pour or scoop the marinade over. Toss well to mix and set in the refrigerator at least 20 minutes, or up to 24 hours.
                                                                  • In another bowl, combine the flour with the salt and white pepper, stirring well to mix.
                                                                  • Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate (you can pile them on top of one another). Leave as much of the green paste on the ribs as possible -- this will become part of the batter.
                                                                  • Heat the oil in a wok or frying pan over high heat (it should be at least 1 inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook, the oil is ready.
                                                                  • Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep the ribs frying nicely.
                                                                  • Using tongs to turn, fry the ribs at least 5 minutes on each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone - it should be white or very light pink inside.
                                                                  • When ribs are done, set to drain on a paper towel (or clean tea towel). Serve immediately with Thai sweet chili sauce for dipping (available by the bottle in the Asian section of most supermarkets). If desired, garnish with fresh coriander and lime wedges, and ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whole-wheat pita bread forms the crust for these wedges of yellow pepper and mozzarella pizza with homemade tomato sauce. Fresh basil ribbons top each low-fat pizza wedge.

                                                                  Ingredients
                                                                  • Yes No basil
                                                                  • Yes No 4 wheat pita breads
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 3 oz mozzarella cheese
                                                                  • Yes No 1/4 tsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No one 28 oz 28 ounce peeled tomatoes, chopped
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
                                                                  • Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, and
                                                                  • cut each pita pizza into 12 wedges. Serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 48wedges
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 2 tbsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 2 large organic egg white
                                                                  • Yes No 5 cup pecan
                                                                  • Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
                                                                  • In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
                                                                  • Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing. (Pecans will keep, in an airtight container, up to 1 week at room temperature.)
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 duck confit legs
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No one 10 oz yukon gold potato
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/4 tsp chopped thyme
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 8 cup large napa cabbage
                                                                  • Preheat the broiler and set an oven rack 3 inches from the heat. Set the duck on a baking sheet and broil for 10 minutes, rotating the baking sheet, until the skin is crisp and browned all over.
                                                                  • Meanwhile, in a large skillet, heat the oil. Add the potato and cook over moderately high heat until golden, 8 minutes. Add the shallot and cook over moderately low heat for 1 minute. Add the capers and thyme and cook for 30 seconds. Stir in the red wine vinegar and mustard and season with salt and pepper.
                                                                  • Remove the meat and skin from the duck; discard the bones. Scrape away any fat that remains on the underside of the skin. Cut the skin into strips and shred the meat. In a bowl, toss the duck, cabbage and dressing. Season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It?s worth trying to get hold of saffron for this one ? it?s available from most delis and good supermarkets. It?s not cheap, but bear in mind you won?t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven?t got one, try using a high-sided roasting tray instead, with another tray as a lid.

                                                                  Ingredients
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a pinch a pinch of saffron
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No ready made mayonnaise
                                                                  • Yes No lemon juice
                                                                  • Yes No 12 mussels
                                                                  • Yes No 20 clams
                                                                  • Yes No olive oil
                                                                  • Yes No a wineglass of white wine
                                                                  • Yes No 1 x tin good quality plum tomatoes
                                                                  • Yes No bream
                                                                  • Yes No snapper
                                                                  • Yes No 2 filets of monkfish
                                                                  • Yes No tiger prawns
                                                                  • Yes No 2 crusty bread
                                                                  • Yes No handful, small a of fennel tops
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a small bunch basil
                                                                  • It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a flavor Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish filets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli. • from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 long, 2 inch ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup white wine vinegar
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 16 4 lb large chicken drumstick
                                                                  • Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.
                                                                  • Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.
                                                                  • Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock

                                                                  Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.

                                                                  Ingredients
                                                                  • Yes No 1 cup whole wheat pastry flour
                                                                  • Yes No 1/4 cup pecan
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup mashed sweet potato
                                                                  • Yes No 3/4 cup soft silken tofu
                                                                  • Yes No 1 1/2 tsp diced ginger
                                                                  • Yes No 1 1/2 tsp grated orange rind
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.
                                                                  • With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).
                                                                  • Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
                                                                  • To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.
                                                                  • Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  has the texture of a potato with a haunting flavor reminiscent of artichokes or white asparagus. Some say that this thin root tastes like an oyster, thus it's also called the oyster plant. Be aware that the white flesh can discolor easily, so after peeling be sure to place it in acidulated water.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 lb white salsify
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 tbsp prepared horseradish
                                                                  • Yes No salt

                                                                  Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabama, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns: "Sweet potatoes have so much personality for such an inexpensive, humble ingredient."

                                                                  Ingredients
                                                                  • Yes No 4 1 3/4 lb sweet potato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz lean slab bacon
                                                                  • Yes No 1 lb vidalia onion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 12 oz shell steaks
                                                                  • Light a grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.
                                                                  • In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.
                                                                  • Meanwhile, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Let rest for 5 minutes, then serve with the sweet potato hash browns.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Loaded with Protein. Prepare this and take along a handful of granola for a quick breakfast on the go. Adding the yogurt at the very end imparts a creamy texture to the smoothie.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup crushed crushed ice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 large frozen ripe banana
                                                                  • Yes No 1 cup plain greek 2% yogurt
                                                                  • Combine first 5 ingredients in a blender; process 2 minutes or until smooth. Add yogurt; process just until blended. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 2servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb beef flank steak
                                                                  • Yes No 1 cup teriyaki sauce
                                                                  • Yes No 1 cup cola
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No salt and pepper
                                                                  • With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
                                                                  • In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.
                                                                  • Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
                                                                  • Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                  • Yes No
                                                                    foil

                                                                  Shrimp cocktail with not one but three dipping sauces.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large lb shrimp, heads and shells on
                                                                  • Yes No 2 small mango
                                                                  • Yes No 1/2 2 teaspoons lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 5 basil
                                                                  • Yes No 1 cup chili sauce
                                                                  • Yes No 1/2 cup prepared horseradish
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp spicy stone ground mustard
                                                                  • Yes No 3 tbsp diced celery
                                                                  • Yes No 1 1/2 tbsp diced parsley
                                                                  • Yes No 1/2 tbsp diced scallion
                                                                  • Yes No black pepper
                                                                  • Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
                                                                  • Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
                                                                  • Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
                                                                  • Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
                                                                  • Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  The chips can be made up to one day ahead. Store them in an airtight container at room temperature.

                                                                  Ingredients
                                                                  • Yes No butter flavored vegetable oil cooking spray
                                                                  • Yes No 24 large assorted flour tortillas
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 lb ripe hass avocados, pitted
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
                                                                  • Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 handfuls of wild strawberries
                                                                  • Yes No 1 tbsp 1 tablespoon caster sugar
                                                                  • Yes No 1 vanilla, lengthways
                                                                  • Yes No a splash a splash of sherry vinegar
                                                                  • Yes No 1 x pot crème fraîche
                                                                  • Yes No a small few mint
                                                                  • Yes No
                                                                  • Pick out the nicest strawberries and set aside. Put the rest in a bowl and add the sugar, half the vanilla seeds and the vinegar. Squash together with the back of a fork and leave to macerate for 10–15 minutes.Stir the rest of the vanilla seeds into the crème fraîche. To serve, spoon a little vanilla cream in the centre of each bowl, make a well in the middle and spoon in some mushed strawberries. Halve some of the reserved strawberries and sprinkle the lot over the vanilla cream. Scatter over the mint leaves and orange zest then serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.

                                                                  Ingredients
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 green thai chiles
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1/2 2 oz cup thinly sliced ginger
                                                                  • Yes No kosher salt
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2 tbsp yellow miso paste
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No ten 6 oz skinless red snapper fillets
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 large lb oyster, caps
                                                                  • Yes No 1/2 cup frozen edamame beans
                                                                  • In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
                                                                  • In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
                                                                  • Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
                                                                  • Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 small butternut squashes, each cut into 4 wedges
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • To make it...
                                                                  • Heat oven to 325ºF. Brush each squash wedge with about 1 teaspoon olive oil, then sprinkle with about 1/4 teaspoon salt and a pinch of cayenne if using. Place the squash quarters on a baking sheet skin-side down. (Alternatively, arrange on the rack with the turkey.) Roast during the turkey's last 45 minutes in the oven. The squash is done when it is fork-tender. Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange. Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.
                                                                  • To fake it...and save 35 minutes
                                                                  • Prepare three 12-ounce packages frozen winter squash according to the label directions. With a wooden spoon, beat in the grated zest of 1 orange, 3 tablespoons butter, 2 tablespoons chopped fresh mint leaves, 1 tablespoon sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne (optional).
                                                                  Yields: 8servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 large acorn squash
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1/2 lb cherry tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No savory thyme tart
                                                                  • Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.
                                                                  Yields: 4servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 firm mango
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • In a bowl, combine the mango with the cucumber, cilantro, lime juice and jalapeño. Season with salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 frozen banana
                                                                  • Yes No 1/2 cup frozen strawberry
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 1 tbsp almond butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt
                                                                  • Combine all of the ingredients except the salt in a blender and process until smooth. Season with salt and serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No cookie base
                                                                  • Yes No 2 1/2 cup raw pine nuts
                                                                  • Make the cookie base recipe. Form into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake and cool according to the base recipe. To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
                                                                  Yields: 40cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb fresh turkey, brined
                                                                  • Yes No turkey brine
                                                                  • Yes No porcini, chestnut, and sausage stuffing
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.
                                                                  • Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
                                                                  • Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
                                                                  • Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, and then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 1 celeriac
                                                                  • Yes No olive oil
                                                                  • Yes No handful 1 of fresh thyme
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 tbsp stock
                                                                  • Slice about 1/2 inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into 1/2 inch–ish cubes. Don’t get your ruler out— they don’t have to be perfect. Put a casserole-type pot on a high heat, add 3 good glugs of olive oil, then add the celeri- ac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  Total time: 25 minutes

                                                                  Ingredients
                                                                  • Yes No 1 3.75 oz bean threads
                                                                  • Yes No 8 oz deli roast beef
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup low sodium teriyaki sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp chili paste
                                                                  • Yes No 1/2 tsp fresh ground ginger
                                                                  • Yes No 6 cup spinach
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
                                                                  • Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 cup beef mixture and 1 cup spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 qt water
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 tbsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 large lb shrimp, in their shells
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 4 tsp worcestershire sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
                                                                  • Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
                                                                  • In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup peanut oil
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3 14 oz low-sodium chicken broth
                                                                  • Yes No 4 cup shredded cooked chicken
                                                                  • Yes No 1/2 lb andouille
                                                                  • Yes No 1 1/2 cup frozen black eyed peas
                                                                  • Yes No 1 large lb shrimp
                                                                  • Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
                                                                  • Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
                                                                  • Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 9servings
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  You'd expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise. You'll want to choose seedless grapes for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 8 thick, 1 1/4 inch, 3 lb lamb loin chops, about 1 1/4 inches
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp chopped rosemary
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 cup red grapes
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 tsp honey
                                                                  • In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
                                                                  • Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
                                                                  • Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 1/2 lb baby back ribs
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup your favorite sauce
                                                                  • Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
                                                                  • Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
                                                                  • Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through.
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Jerk Chicken
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp vinegar
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 4 whole chicken legs
                                                                  • In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
                                                                  • Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  Try one of our layered icebox-cookie variations. Chocolate-Pecan Apricot-Pistachio

                                                                  Ingredients
                                                                  • Yes No spice cookie dough
                                                                  • Yes No 2/3 cup raspberry jam
                                                                  • Yes No 3/4 cup ground almonds
                                                                  • Shape dough into 2 disks. Wrap in plastic wrap, and
                                                                  • refrigerate until firm, about 1 hour.
                                                                  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
                                                                  • Wrap in parchment. Refrigerate until firm, at least
                                                                  • hours. Slice dough crosswise slightly thicker than
                                                                  • /8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This easy treat—popcorn slathered with buttery caramel—had the CHOW

                                                                  Ingredients
                                                                  • Yes No 15 cup plain popcorn
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Coat a large roasting pan with butter and place the popcorn in the pan; set aside.
                                                                  • Place the brown sugar, butter, corn syrup, and salt in a medium heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula until the sugar has dissolved, about 5 minutes. Continue to boil without stirring for 3 minutes. Remove from heat, add the vanilla and baking soda, and whisk until the caramel is light in color, foamy, and has doubled in volume, about 10 seconds. Immediately drizzle over the popcorn, stir with a rubber spatula until thoroughly coated, and spread into an even layer.
                                                                  • Bake, stirring every 15 minutes with a rubber spatula and scraping up any caramel from the bottom of the pan, until a cooled piece of popcorn is very crunchy, about 45 minutes to 1 hour total. (To test for doneness, take a few pieces of popcorn out of the oven and let cool for 30 seconds. If they’re crunchy, then the caramel corn is done.)
                                                                  • Transfer the caramel corn to a work surface or rimmed baking sheet to cool completely (it will crisp as it cools). Store in an airtight container at room temperature for up to 1 week.
                                                                  Yields: 15cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  This Serbian / Croatian soup is a made with meaty lamb bones and the ever-present trinity of green peppers, onions and tomatoes and then creamed. After platters of sausages and peppers are passed, it's often the first course of a splendid Easter feast. The soup can also be made with meaty bones leftover from a lamb meal or spit-roasted lamb, although the flavor will be somewhat different. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 2 lb necks
                                                                  • Yes No 4 qt water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 large parsley root
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No salt, black pepper and paprika to taste
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 8 oz sour cream
                                                                  • Wash meat and place in pot with water and bay leaves. Bring to a boil, skimming off foam. Reduce heat to simmer, add parlsey root, carrots, celery, garlic and tomatoes. Continue to simmer 2 hours or until meat is tender. Prepare a zafrig (roux) by heating the oil in a medium saucepan. Add the onions and green pepper, and saute until tender. Add flour gradually, stirring constantly until light brown. Season with salt, pepper and paprika to taste. Temper the zafrig by adding a little hot soup to it and stirring constantly until smooth. Pour the zafrig back into the soup pot, mixing thoroughly and simmering until dissolved, about 15 minutes. Turn heat off and remove soup from burner. Beat egg yolks until thick and lemony in color. Add sour cream and mix thoroughly. Temper the egg yolks with a little hot soup, stirring constantly until smooth. Pour the tempered egg yolks into the soup, stirring until the soup has thickened slightly. Remove bay leaves and serve in heated bowls.
                                                                  Yields: 8servings lamb vegetable soup
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb baking potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 3/4 cup reduced sodium beef broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
                                                                  • Preheat oven to 450°.
                                                                  • Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
                                                                  • Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
                                                                  • Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.
                                                                  • Slice steak. Serve with shallot pan reduction sauce and potatoes.
                                                                  • Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb day old peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup salted capers
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 large bunch swiss chard stems
                                                                  • Yes No 3 shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp minced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
                                                                  • Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
                                                                  • Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hands-on Time: 10 min.; Total Time: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup sauza blanco tequila
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 3 cup club soda
                                                                  • Yes No 3 cup ice cube
                                                                  • Yes No garnish, fresh blackberries
                                                                  • MASH together blackberries and sugar in a medium bowl with a potato masher. Press mixture through a fine wire-mesh strainer into a small bowl, using back of a spoon to squeeze out juice. Discard pulp and seeds.
                                                                  • POUR blackberry mixture into a large pitcher. Stir in tequila and lemonade concentrate until blended. Stir in club soda and ice cubes. Serve immediately. Garnish, if desired.
                                                                  • Note: For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. Half of a 12-oz. can is equivalent to 3/4 cup.
                                                                  Yields: 4servings (about 8 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb sweet italian sausage links
                                                                  • Yes No 1 1 lb, 10 oz ragu chunky pasta sauce
                                                                  • Yes No 1 19 oz white kidney beans
                                                                  • Yes No 1/8 tsp rosemary leaves, dried
                                                                  • Yes No 1 16 oz ziti pasta
                                                                  • Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in Pasta Sauce, beans and rosemary. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot pasta. Preparation time: 20 Minute(s) Cook time: 20 Minute(s)
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 4 medium red onion
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 4 rosemary
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No two 35 oz cans peeled italian tomatoes, and chopped
                                                                  • Yes No 4 lb broccoli rabe
                                                                  • Yes No salt
                                                                  • In a food processor, finely chop the fennel and carrots. In a large saucepan, heat 1/3 cup of the olive oil. Add the onions, garlic, rosemary and the fennel mixture and cook over moderately low heat, stirring often, until the onions are very tender and starting to brown, about 25 minutes.
                                                                  • Add the crushed red pepper to the saucepan and cook over moderately low heat, stirring, for 1 minute. Add the chopped tomatoes and cook, stirring occasionally, until the sauce is thick, about 10 minutes; discard the rosemary sprigs.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the broccoli rabe until bright green, about 4 minutes. Drain and let cool, then coarsely chop.
                                                                  • In a large, deep skillet, heat the remaining 1/3 cup of olive oil. Add the broccoli rabe and cook over moderately high heat, stirring occasionally, until starting to brown, about 4 minutes. Add the tomato sauce and simmer over low heat until very thick, about 15 minutes. Season with salt. Transfer the broccoli rabe to a bowl and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet and gooey cookie bars are incredibly easy to make and pretty to serve. They're sure to be a hit at any gathering, from birthday parties to baby showers, or as an after-dinner treat for your family.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup walnut pieces
                                                                  • Yes No 1/3 cup white chocolate chips
                                                                  • Yes No 1/2 mini cup miniature marshmallow
                                                                  • Yes No 10 caramel candy cubes
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • Preheat oven to 350°. Line an 8-inch square metal baking pan with a 12-inch sheet of foil, then grease foil.
                                                                  • Melt butter and chocolate in a medium saucepan over medium-low heat, whisking lightly until smooth and glossy. Remove from heat.
                                                                  • Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into prepared pan and sprinkle walnuts evenly on top.
                                                                  • Bake brownies until set and slightly springy to touch, about 20 minutes. Remove pan from oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to oven for 2 minutes, then transfer pan to a rack to cool.
                                                                  • Combine caramels and cream in a small bowl and microwave on medium (50 percent) power for 1 1/2 minutes; stir with a fork until completely smooth. Drizzle caramel-cream over brownies, then let them cool completely.
                                                                  • When cool, remove brownies from tray by lifting out foil, then transfer them to a board. Cut brownies into four pieces, then cut each quarter into four individual pieces.
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Make dessert special.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tbsp instant espresso powder
                                                                  • Yes No 2 12 oz evaporated milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No simmering water
                                                                  • Preheat oven to 325°F. In a small, heavy saucepan, stir together sugar and 5 Tbsp. water; bring to a boil over medium-high heat. Cook, washing down any sugar crystals on side of pan with a wet pastry brush, until sugar dissolves, 5 minutes. To make caramel, cook, without stirring, to a deep caramel color, 8 minutes. Pour caramel into a round 9-by- 2-inch cake pan with straight sides. Using pot holders, tilt pan to coat bottom evenly. Set aside.
                                                                  • In a large bowl, whisk eggs, egg whites and espresso. Stir in evaporated milk, condensed milk, vanilla extract and salt until smooth. Strain into a large glass measure. Place a roasting pan in oven, and carefully place cake pan inside roasting pan. Pour custard into cake pan. Pour simmering water into roasting pan to come halfway up sides of cake pan. Bake until jiggly and a small, sharp knife inserted into custard comes out fairly clean, 1 1/4 to 1 1/2 hours.
                                                                  • Carefully transfer cake pan to a rack to cool. Refrigerate, loosely covered, until cold, at least 4 hours or overnight.
                                                                  • Run a table knife around inside edge of cake pan and shake pan gently to loosen flan. Invert flan onto a large platter with a rim to catch caramel.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  This is a great recipe to do with kids, as it?s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks. This is quite a dry mixture, but don?t worry, they are meant to look a bit cracked and rustic, so you can?t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You?ll need two cutters, one about 4cm/1½ inches and the other about 5cm/2 inches.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 140g caster sugar
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No self raising flour
                                                                  • Yes No cocoa powder
                                                                  • Yes No 30 squares of chocolate
                                                                  • This is a great recipe to do with kids, as it’s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks. This is quite a dry mixture, but don’t worry, they are meant to look a bit cracked and rustic, so you can’t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You’ll need two cutters, one about 4cm/1½ inches and the other about 5cm/2 inches.Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.Cook in the preheated oven for 10 minutes, and eat them hot or cold.• from Happy Days with the Naked Chef
                                                                  Yields: 30biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal

                                                                  Prep: 10 min., Cook: 5 min., Bake: 30 min. This makes a good high-fiber snack for a quick pick-me-up. This recipe goes with Orange Syrup

                                                                  Ingredients
                                                                  • Yes No 3 cup uncooked regular oats
                                                                  • Yes No 1/4 cup wheat germ
                                                                  • Yes No 1/4 cup sunflower seed kernels
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup chopped mixed dried fruit
                                                                  • Combine first 5 ingredients in a bowl. Set oats mixture aside.
                                                                  • Cook butter and brown sugar in a medium saucepan over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Stir in corn syrup. Remove from heat, and stir in vanilla.
                                                                  • Pour sugar mixture evenly over oats mixture, tossing to coat well. Spread mixture evenly in a lightly greased jelly-roll or broiler pan.
                                                                  • Bake at 350° for 25 to 30 minutes, stirring 3 times. Cool completely. Stir in dried fruit.
                                                                  • Note: Store in an airtight container up to 2 weeks.
                                                                  • Susan Cearley, Pipe Creek, Texas
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our... read more Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our no-cook story. INGREDIENTS 1 pound fresh, sashimi-quality fish, such as yellowfin tuna or salmon 2 teaspoons extra-virgin olive oil 4 teaspoons shiro dashi or regular Japanese soy sauce 2 teaspoons white sesame seeds 1/2 teaspoon thinly sliced chives INSTRUCTIONS Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates. Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.

                                                                  Ingredients
                                                                  • Yes No 1 lb salmon
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 4 tsp regular japanese soy sauce
                                                                  • Yes No 2 tsp white sesame seed
                                                                  • Yes No 1/2 tsp thinly sliced chives
                                                                  • Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates.
                                                                  • Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb boneless pork loin
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 4 sprig rosemary
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 1/4 cup flat leaf parsley
                                                                  • Yes No 3 tbsp thyme
                                                                  • Yes No 1 thin asparagus
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No salt
                                                                  • Yes No black pepper finely ground
                                                                  • Preheat the oven to 375°F.
                                                                  • Sprinkle the pork loin with salt and black pepper.
                                                                  • Heat 1 tablespoon of oil in a grill pan over medium-high heat.
                                                                  • Grill the pork until it is golden brown all over about 8 minutes.
                                                                  • Add the rosemary sprigs to the grill pan.
                                                                  • Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork about 20 minutes.
                                                                  • Brush the pork with the Dijon mustard.
                                                                  • Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork.
                                                                  • Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously. Let the pork rest for about 10 minutes.
                                                                  • Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat. Add the asparagus and cook until the asparagus is bright green and crisp tender turning them as needed about 5 minutes. Remove the pan from the heat.
                                                                  • Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic vinegar and garlic in a medium mixing bowl to blend.
                                                                  • Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
                                                                  • Visit http://curtisstone.com
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  An old-fashioned gingerbread recipe. Scroll down to see more gingerbread recipes and sauce recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup molasses
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup water
                                                                  • Preheat oven to 350°. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger. Serve gingerbread with whipped cream or lemon sauce. More Gingerbread: Hot Water Gingerbread Gingerbread with Sour Cream Gingerbread with Cream Cheese Topping Plantain Gingerbread Sorghum Gingerbread Sharon's Gingerbread Spiced Gingerbread Dessert Sauces Gingerbread Recipe Index Spice Cake Recipes Dessert Recipe Index Cake Recipe Index Cakes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoeuropean
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook

                                                                  A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup finely ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk, shaken before using
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
                                                                  • Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
                                                                  • Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
                                                                  • Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
                                                                  • Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 cup almond flour
                                                                  • Yes No 1/4 cup matzo cake meal
                                                                  • Yes No 1/4 cup potato starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 lb strawberry
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
                                                                  • Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
                                                                  • Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
                                                                  • To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
                                                                  • Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.

                                                                  Ingredients
                                                                  • Yes No 32 1 1/3 cup chocolate wafer cookies
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 1/4 cup milk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.
                                                                  • Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
                                                                  • Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
                                                                  • Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
                                                                  • Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco

                                                                  Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tbsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup pecans
                                                                  • Preheat oven to 350F.
                                                                  • Melt butter in a small saucepan over medium-low heat and stir in thyme, salt, and cayenne.
                                                                  • Pour over pecans in a bowl and toss well to evenly coat.
                                                                  • Spread out pecans in a rimmed baking sheet and bake in middle of oven until golden and fragrantly toasty, 10 to 12 minutes.
                                                                  • Make ahead: Pecans can be roasted 2 days ahead and kept at room temperature. Re-warm in a low oven before serving.
                                                                  Yields: 3
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Looking for something to do with the kids during school holidays? Try making some meringue ornaments for the Christmas tree. Three inexpensive ingredients and some practice using a icing bag are all you need to make these fun decorations. Meringue ornaments look good plain, or sprinkle them with your favorite colored sugar or silver shot. Ornaments are completely edible - kids can eat the broken ones! Makes 2 dozen ornaments

                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 1/2 150 gram cup powdered sugar
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No food coloring
                                                                  • Yes No colored sugar sprinkles
                                                                  • Beat the egg whites until stiff and then add the powdered sugar and cream of tartar by sifting it a little at a time over the egg whites. Continue beating until meringue is very stiff and holds its shape, several minutes.
                                                                  • Divide meringue into two parts and tint each half as you like, or leave white. Fill a pastry bag with a wide tip with the meringue. Here is a step by step guide to filling a pastry bag. You may choose to fill a sandwich bag, instead, and cut the corner off to make a disposable pastry bag.
                                                                  • Create shapes on parchment paper-lined cookie sheets. Be sure to leave a hole in your shape for threading hangers. Sprinkle with decorating sugar as desired.
                                                                  • Bake at 175°F for about 1 hour with the oven door ajar. Turn off oven and continue drying until brittle.
                                                                  • Hang on tree and enjoy!
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts

                                                                  Ingredients
                                                                  • Yes No 2 cup self rising soft wheat flour
                                                                  • Yes No 1/4 cup refrigerated parmesan cheese
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
                                                                  • Turn dough out onto a lightly floured surface; knead 3 to 4 times.
                                                                  • Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.
                                                                  • Bake at 425° for 12 to 15 minutes or until lightly browned.
                                                                  • Note: We used Martha White self-rising soft-wheat flour.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    martha white
                                                                    Brands:
                                                                  • Yes No
                                                                    Martha White

                                                                  This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 garlic clove
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No parsley
                                                                  • Yes No 2 8 oz baguette
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
                                                                  • Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 1 cup stew and 1 portion bread)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sauvignon Blanc's characteristic green-apple flavors blend seamlessly with the fruit itself. This dessert, and the other recipes on this page, are a sneak preview of my upcoming book, The Apple Cookbook: 100 Sweet and Savory Recipes (W.W. Norton & Company, fall 2011).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 lb tart green apples
                                                                  • Yes No 3/4 cup sauvignon blanc
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Heat 1 cup water, the sugar, and apples in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until apples are very tender, 10 to 15 minutes. Remove from heat and stir in wine, salt, and lemon juice.
                                                                  • Mash mixture through a fine-mesh strainer or a food mill into a bowl to remove skins. Whisk to blend evenly.
                                                                  • Pour purée into a shallow 9- by 13-in. baking dish and put in freezer 20 minutes. Freeze in an ice cream maker according to manufacturer's directions. For a firmer texture, transfer to an airtight container and freeze another 8 hours before serving.
                                                                  Yields: 3 ½cups
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  The Croque Madame is simply a traditional Croque Monsieur served with a fried egg and a bit of Béchamel sauce spooned over the finished sandwich. It’s a very easy recipe; if you’ve ever fried an egg for breakfast, you can make this Croque.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 8 slice sandwich bread
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 2 1/2 cup grated gruyère cheese
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 tbsp béchamel sauce
                                                                  • Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.
                                                                  • Preheat a skillet over medium heat to fry the eggs while the sandwiches broil. Fry one egg at a time, as desired. Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes. Serve each hot sandwich with a fried egg and 1 tablespoon of Béchamel sauce on top.
                                                                  • This recipe makes 4 sandwiches.
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 1 sirloin steaks, depending on the amount of meat you
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 large bowl salad greens
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No handful mint
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 cup papaya
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 soy sauce
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 2 tbsp peanut
                                                                  • Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
                                                                  • For the ground sticky rice (instead of peanuts): Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
                                                                  • Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.
                                                                  • Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
                                                                  • If Oven-Broiling the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
                                                                  • While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
                                                                  • When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  Yields: 2as a main entree
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes