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                                                                  Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.

                                                                  Ingredients
                                                                  • Yes No 2 cup crushed chocolate graham crackers
                                                                  • Yes No 1/3 cup reduced fat butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 8 oz reduced fat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup coffee-flavored liqueur
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp instant coffee
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 1 oz bittersweet baking chocolate squares
                                                                  • Yes No mocha sauce
                                                                  • Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
                                                                  • Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
                                                                  • Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
                                                                  • Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
                                                                  • Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
                                                                  • Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
                                                                  • Remove sides of springform pan. Serve with Mocha Sauce.
                                                                  • Note: For testing purposes only, we used Kahlúa for coffee liqueur.
                                                                  Yields: 10servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
                                                                  • Preheat oven to 350°.
                                                                  • Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
                                                                  • Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    decorate

                                                                  Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking. What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae. This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 2 tbsp dukkah
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Rinse salmon, pat dry with paper towels, and place on a baking sheet. Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
                                                                  • Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes. Remove from the oven and serve immediately.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. --Recipe by Krista Ackerbloom Montgomery (September 2000)

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 1 13.5 oz, 16 cup tortilla chips
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
                                                                  Yields: 5 ½cups (serving size: 1/4 cup dip and about 6 chips)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 2 lb cauliflower
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No 4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No pinch nutmeg
                                                                  • In a soup pot, melt the butter. Add the onion, shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally, until the cauliflower is barely softened, about 5 minutes. Add the broth and water and season with salt and pepper. Simmer over moderately low heat until the cauliflower is softened, about 30 minutes. Discard the thyme sprigs and bay leaf.
                                                                  • Working in batches, puree the soup until very smooth. Season with the nutmeg. Serve the soup with Seared Scallops, Herb Salad and Dijon-Roasted Cauliflower.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    roast

                                                                  Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese or make your own.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 large eggs, yolks and whites
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp packed lemon zest
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3/4 cup milk ricotta cheese
                                                                  • Yes No maple syrup
                                                                  • Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
                                                                  • In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
                                                                  • Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
                                                                  • Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
                                                                  • In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
                                                                  • Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
                                                                  • Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
                                                                  • Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.
                                                                  Yields: 16(3-1/2-inch) pancakes
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 coarse cup yellow cornmeal
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/2 lb slab bacon
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 oz spicy andouille sausage
                                                                  • Yes No 4 thick lb collard greens stems and inner
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No salt and pepper
                                                                  • MAKE THE BISCUITS In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it's the size of small peas. Add the half-and-half and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead 2 or 3 times. Flatten the dough slightly and roll it out to a 10-inch square. Cut the dough into 2-inch squares and refrigerate on a baking sheet.
                                                                  • MAKE THE COLLARDS In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Discard all but 1 tablespoon of fat from the pot. Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes. Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat. Add the collards in 3 batches, stirring so each batch wilts before adding more. Cover and simmer over low heat until the collards are very tender, 30 minutes.
                                                                  • Preheat the oven to 375°. Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil. Stir the cornstarch slurry and add it to the pot. Cook, stirring, until thickened, 2 to 3 minutes. Season with salt and pepper.
                                                                  • Transfer the collards to a large ceramic or glass baking dish. Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half. Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden. Let rest for 20 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.

                                                                  Ingredients
                                                                  • Yes No 3 cup jasmine rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large sweet potato (often labeled
                                                                  • Yes No 2 13 1/2 oz cabbage
                                                                  • Yes No 2 tbsp thai red curry paste
                                                                  • Yes No 2 tsp grated lime zest
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No 6 oz fresh spinach leaves
                                                                  • Yes No 1 cup loosely packed basil
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No lime
                                                                  • Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
                                                                  • Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
                                                                  • While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
                                                                  • Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
                                                                  • Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
                                                                  • Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
                                                                  • Variations:
                                                                  • Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.
                                                                  • Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.
                                                                  • Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step 5.
                                                                  • Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.
                                                                  • Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 1/2 cups of curry and 1 cup of rice)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stew

                                                                  Chinese New Year cake is known in Mandarin as nian gao (“higher year”), and eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, our untraditional version is a baked coconut cake that has a moist, almost bouncy quality. For the more traditional recipe, try our Steamed Chinese New Year Cake. What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. We prefer to use organic coconut extract, such as this one from flavorganics, rather than imitation extract, which has a chemical aftertaste. This recipe was featured as part of our Chinese New Year Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp shredded sweetened flaked coconut
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 lb sweet rice flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
                                                                  • Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes. Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
                                                                  • Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Ham takes the place of bacon in this version of the classic.

                                                                  Ingredients
                                                                  • Yes No 2 small lb red potato
                                                                  • Yes No 1 cup diced simple ham
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 2/3 cup diced green bell pepper
                                                                  • Yes No 2/3 cup diced red onion
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain and cool slightly. Cut potatoes into quarters; place in a large bowl. Add Simple Baked Ham and next 7 ingredients (through black pepper). Toss gently to combine. Sprinkle with parsley. Serve chilled or at room temperature.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation, and is a good introductory dish if you want to learn more about Japanese home-style cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dried sardines
                                                                  • Yes No a thumb sized piece of ginger
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece star anise
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup mirin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 piece pork belly
                                                                  • Yes No small inch dutch oven that will snugly fit the pork belly, add all the ingredients except the pork belly, and simmer
                                                                  Cuisine:YesNojapanese
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  These rich bourbon balls are a festive holiday dessert. The bourbon flavor gets mellower with time, so make these at least one week ahead.

                                                                  Ingredients
                                                                  • Yes No 3 cup crushed vanilla wafer
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp cocoa powder
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No powdered sugar
                                                                  • Combine first 4 ingredients in a medium bowl. Stir in corn syrup and bourbon. Shape mixture into 1-inch balls; roll in powdered sugar. Store in an airtight container.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 10 large oz spinach
                                                                  • Yes No 1 lb bow tie pasta (farfalle)
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
                                                                  • In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 lb boneless pork loin
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 3 cup long grain brown rice
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1/4 cup water chestnut in can
                                                                  • Yes No 1 cup chopped scallion green tops
                                                                  • Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over pork. Add pork to pan, and sauté for 2 minutes or until browned on all sides. Remove pork from pan. Add carrot and celery to pan, and sauté for 2 minutes or until lightly browned, stirring frequently. Add carrot mixture to the pork.
                                                                  • Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 2 minutes or until edges begin to brown. Make a well in center of rice mixture. Add egg; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
                                                                  • Return the pork mixture to pan. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 7 3 cup medium carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
                                                                  • Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
                                                                  • Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries them. He loves popping them into his mouth while he's watching football.

                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable oil
                                                                  • Yes No three 15 oz chickpeas in can
                                                                  • Yes No 1 1/2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No salt
                                                                  • In a large saucepan, heat the oil to 350°. Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin. Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.
                                                                  • Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the vegetable oil return to 350° between batches. Let the chickpeas cool, then transfer them to a bowl and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 4 cup small cauliflower
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 12 jumbo, 1 1/2 lb scallops, side
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup chopped roasted almonds
                                                                  • Yes No 2 small tbsp drained caper
                                                                  • Yes No 2 tbsp golden raisin
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
                                                                  • In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 minutes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup frozen mango
                                                                  • Yes No 3/4 cup vanilla fat free yogurt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp grated lime rind
                                                                  • Yes No 3 ripe kiwifruit
                                                                  • Yes No 2 cup ice cube
                                                                  • Yes No 1/2 cup packed baby spinach
                                                                  • Yes No 2 tbsp green tea
                                                                  • Yes No slice kiwi
                                                                  • Place mango, 1/2 cup yogurt, 2 tablespoons honey, 2 tablespoons water, and lime rind in a blender; process until smooth, stirring occasionally. Divide mango mixture into each of 4 serving glasses; place glasses in freezer.
                                                                  • Rinse blender container. Place 1/4 cup yogurt, 2 tablespoons honey, kiwifruit, and next 3 ingredients in blender; process until smooth, stirring occasionally. Gently spoon green tea-kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line. Garnish with kiwifruit slices, and stir to combine flavors, if desired. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  What to Buy: We love Guittard Chocolate Compnay’s 72% Cacao Bittersweet Chocolate; available in small wafers which are perfect for melting. You can find it in some groceries, and online. Special Equipment: A melon baller, also known as a Parisienne scoop, is perfect for scooping truffle-size balls of ganache. You could also use a cookie scoop. Both are available at Cooking.com.

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1 whole vanilla bean pod
                                                                  • Yes No 8 oz cocoa powder, unsweetened
                                                                  • In a small saucepan, bring the cream to a gentle simmer over medium heat. Remove from heat and set aside. Place chopped chocolate into a heatproof bowl.
                                                                  • Split the vanilla bean lengthwise, and use the back of a paring knife to scrape the vanilla seeds into the cream. Let steep for 10 minutes, then return the cream to a gentle simmer over medium heat.
                                                                  • Pour the hot cream over the finely chopped chocolate and let sit for 5 minutes.
                                                                  • Whisk the chocolate and cream mixture together until very smooth. This is referred to as ganache, a mixture of chocolate and cream.
                                                                  • Pour ganache into a shallow 8-by-8-inch baking dish. Cover and refrigerate for at least 5 hours or overnight.
                                                                  • Using a small melon baller or a small teaspoon, scoop a small ball of ganache into your hand and roll between your palms until somewhat smooth and round. Place ganache balls on a baking sheet until they are all rolled. They should be approximately 1 inch in diameter.
                                                                  • Place cocoa powder in a shallow bowl or pan. Roll the truffles in cocoa powder to coat.
                                                                  • Truffles may be stored for up to two weeks at a cool room temperature (55 to 65 degrees) in an airtight container.
                                                                  Cuisine:YesNoeuropean
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat

                                                                  This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself."

                                                                  Ingredients
                                                                  • Yes No 3 cup old fashioned oats
                                                                  • Yes No 1/2 cup unsalted roasted peanuts
                                                                  • Yes No 1/2 cup unsalted roasted almonds
                                                                  • Yes No 1/2 cup unsalted roasted pumpkin seeds
                                                                  • Yes No 1/2 cup unsalted roasted sunflower seeds
                                                                  • Yes No 1/4 cup wheat germ
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup raisin
                                                                  • Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.
                                                                  • Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.
                                                                  Yields: 7cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  The pomegranate vinaigrette serves a dual purpose in this easy grilled salmon dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree or over lettuce for a main-course salad. Eastern Europeans are extremely fond of salmon and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate. Here's a larger image of grilled salmon with pomegranate vinaigrette. Makes 4 servings of Easy Grilled Salmon with Pomegranate Vinaigrette

                                                                  Ingredients
                                                                  • Yes No 1 recipe pomegranate vinaigrette
                                                                  • Yes No 4 4 to 6 oz boneless, skinless salmon fillets
                                                                  • Yes No romaine lettuce
                                                                  • In a medium bowl, prepare the pomegranate vinaigrette. Remove 1/2 cup to another container and refrigerate. Season salmon fillets with salt and pepper, if desired. Lay them in a 13x9-inch glass or ceramic pan and pour over remaining vinaigrette. Turn fillets to coat with vinaigrette. Cover with plastic wrap and refrigerate for at leat 20 minutes but no longer than 3 hours. Meanwhile, heat a large, indoor tabletop grill. Place salmon on the hot grill, cover and cook for 1 minutes. Give fillets a quarter turn to get crosshatch grill marks and continue to cook for 3-4 more minutes or until salmon is done to your liking. Usually it takes 5 minutes per 1/2" of thickness. Discard vinaigrette used for marinating. Serve with or without greens, drizzling reserved vinaigrette over the fillets.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 pitted dates
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
                                                                  • Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
                                                                  • Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 firm, ripe peaches, pitted
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE SHORTCAKE Preheat the oven to 375°. Spray a 9-inch cake pan with vegetable spray. In a small bowl, stir 1 tablespoon of the sugar with the cinnamon. In a large bowl, whisk the flour with the remaining 1/2 cup of sugar, the baking powder, nutmeg, salt and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Make a well in the center of the flour and butter mixture and add the buttermilk and the beaten eggs. Stir with a fork, until a dough forms. Scrape the dough into the prepared cake pan and bake for 35 minutes, until the top is golden. Brush the top of the hot shortcake with the melted butter and sprinkle all over with the cinnamon sugar. Transfer the shortcake to a rack to cool for 10 minutes.
                                                                  • MEANWHILE, MAKE THE FILLING In a small bowl, pour the brandy over the raisins and let stand for 20 minutes. In a large skillet, melt the butter. Add the peaches, cover and cook over moderately low heat until just softened, about 6 minutes. Reserve 1 tablespoon of the brandy. Add the remaining brandy, raisins, brown sugar and cinnamon to the skillet. Cook the peaches over moderate heat, stirring often, until glazed and crisp-tender, about 8 minutes.
                                                                  • In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until soft peaks form. Remove the shortcake from the pan and transfer to a plate. Using a serrated knife, slice the cake in half horizontally; slide the top of the cake onto a plate. Spoon the peaches and sauce over the bottom of the shortcake. Top with the other half. Cut the cake into wedges and serve with a dollop of brandy whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  It's a kind of chirashizushi (scattered sushi) which can be served for Japanese Girl's Day celebration. It's good to use various toppings for this sushi. Be creative and make sushi appealing to kids.

                                                                  Ingredients
                                                                  • Yes No 3 cup prepared sushi rice
                                                                  • Yes No 8 dried shiitake mushroom
                                                                  • Yes No 1/2 large carrot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 1 tsp eggs and sugar
                                                                  • Yes No 2 tbsp sakura denbu
                                                                  • Yes No 2 tbsp white sesame seed
                                                                  • Yes No a green vegetables
                                                                  • Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Put shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Make fine scrambled eggs and set aside. Boil nabana in a pan and cool in cold water. Chop boiled nabana finely. Mix sesame seeds in prepared sushi rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms. Further, sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.
                                                                  Cuisine:YesNojapanese
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No one 10 oz frozen peaches
                                                                  • Preheat the oven to 325° and butter and flour a 9-inch springform pan.
                                                                  • MAKE THE STREUSEL: In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
                                                                  • MAKE THE BATTER: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
                                                                  • Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil

                                                                  Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 10 oz red enchilada sauce
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 16 oz pinto beans
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 1 4 oz cup crumbled queso fresco cheese
                                                                  • Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
                                                                  • Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
                                                                  • Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 topped tortilla)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: About 15 minutes, plus at least 1 hour to chill topper. All seafood has aphrodisiac credentials by right of sharing a birthplace with Aphrodite, the Greek goddess of love, who was famously born beneath the waves. But oysters have earned the sexiest reputation of all. The good news for San Francisco Bay Area folks is that the Hog Island Oyster Co.'s new location in Napa's Oxbow Public Market is serving the bivalves hot off the grill, with a rotating lineup of yummy toppings. Executive chef Ian Marks shared three toppings with us.

                                                                  Ingredients
                                                                  • Yes No 24 large fanny bays
                                                                  • Yes No bagna cauda butter
                                                                  • Yes No casino butter
                                                                  • Yes No langosta butter
                                                                  • Yes No rock salt
                                                                  • Yes No lemon
                                                                  • Prepare a charcoal or gas grill for medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate level only 4 to 5 seconds). Set oysters in shells on cooking grate and top each with about 1 1/2 tsp. of Bagna Cauda Butter, Casino Butter, or Langosta Butter (about a 1/4-in.-thick slice of log). Cook oysters, covered, just until juices are bubbling around the edges, 4 to 5 minutes.
                                                                  • Meanwhile, line a platter with rock salt. With tongs, carefully lift oysters from grate, keeping them level so the juices don't spill, and nestle them in salt. Garnish with lemon wedges and serve hot.
                                                                  • *Have your seafood purveyor shuck the oysters, taking care to reserve the juices. Keep them cold and as level as possible in transport to avoid losing the liquid, and use them as soon as you can.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8as an appetizer course
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tbsp brewed espresso
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Melt 1/2 of the chocolate in a double boiler over simmering water. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.
                                                                  • Line a baking sheet with wax paper. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet. Refrigerate for 1 hour.
                                                                  • Melt the remaining chocolate in the double boiler. Remove from the heat and let cool, about 10 minutes. Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet. Refrigerate until ready to serve.
                                                                  Yields: 36truffettes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ian Garrone collaborated with Allen Kuehn of the San Francisco Fish Company, Far West Fungi's Ferry Building neighbor, to create this earthy, elegant recipe. Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.

                                                                  Ingredients
                                                                  • Yes No four 6 oz skinless, center cut salmon fillets
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb oyster mushroom
                                                                  • Yes No black pepper
                                                                  • Yes No 8 medium scallion
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup low-sodium broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
                                                                  • Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
                                                                  • While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The classic presentation for a roasted rack of lamb calls for frenching the meat?removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.

                                                                  Ingredients
                                                                  • Yes No 11 3/4 lb rack of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp coarsely chopped rosemary
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 10 clove garlic
                                                                  • Heat oven to 450°. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top. 2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130° for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving. Pairing Note: An elegant rack of lamb calls for a rich red bordeaux. The 2005 Château Haut Mayne from Graves shows lovely notes of earth, blackberries, and spice. —Ania Zawieja
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This cupcake recipe is a time-saving desset dream. It starts with boxed pound cake mix and calls for only five ingredients, including what you need for the Browned Butter Frosting. It's party ready and ideal for school functions that call for dozens of cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz cake mix
                                                                  • Yes No 24 paper baking cups
                                                                  • Yes No butter frosting
                                                                  • Prepare 1 (16-oz.) package pound cake mix according to package directions. Place 24 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 20 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans, and let cool completely on wire racks. Spread cupcakes evenly with Browned Butter Frosting; garnish with fresh mint leaves and edible violas, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 24cupcakes
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Despite what certain cereal ads may have you think, we stand by the belief that the best part of these treats is the marshmallows. So we added in way more, but to maintain the right texture, we folded some in at the end to keep them whole and the treats crunchy. Game plan: The treats will last up to 3 days when covered and stored at room temperature. This recipe was featured as part of our Back-to-School Bake Sale story.

                                                                  Ingredients
                                                                  • Yes No 11 cup miniature marshmallow
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 8 cup puffed rice cereal
                                                                  • Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.
                                                                  • Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed. Immediately turn mixture into the prepared baking dish and use the buttered spatula to uniformly flatten.
                                                                  • Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.
                                                                  Yields: 15squares
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  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

                                                                  This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.

                                                                  Ingredients
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp grated clementine zest
                                                                  • Yes No 2 medium clementines
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No hot chocolate sauce
                                                                  • Yes No garnish, sweetened cream
                                                                  • Preheat oven to 350°. Grease a 9-inch springform pan; line bottom with parchment paper. Grease and flour parchment, tapping out excess flour; set aside.
                                                                  • Stir together chocolate and butter in a heavy saucepan over low heat until smooth. Remove from heat.
                                                                  • Beat egg yolks and 3/4 cup sugar in a large bowl at medium speed with an electric mixer until pale and thick. Add melted chocolate mixture, beating until blended. Add flour, beating until blended, stopping to scrape down sides. Stir in zest, chopped clementines, and orange liqueur.
                                                                  • Beat egg whites in a separate bowl at medium-high speed with an electric mixer until foamy. Add salt and remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third egg white mixture into chocolate mixture; repeat twice. Pour mixture into prepared pan.
                                                                  • Bake at 350° for 50 to 55 minutes or until slightly firm to touch. (Cracks will form on top of cake.) Remove cake to a wire rack; run sharp knife around edge of pan to loosen. Cool slightly.
                                                                  • Remove sides of springform pan. Invert cake onto serving plate, and remove springform bottom and parchment paper. Serve warm with Hot Chocolate Sauce; garnish, if desired.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz campari
                                                                  • Yes No slice orange
                                                                  • Pour gin, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp muscat dessert wine
                                                                  • Yes No 1/4 tsp grated orange zest
                                                                  • Yes No 24 strawberry
                                                                  • Yes No powdered sugar
                                                                  • In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
                                                                  • Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
                                                                  • Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp peach jam
                                                                  • Yes No 1 baguette, each
                                                                  • Yes No 1 peach
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 6 oz cheddar cheese
                                                                  • Preheat a sandwich press according to manufacturer's instructions.
                                                                  • Spread mustard and jam on bottom half of each baguette piece. Arrange peach slices on top. Lay ham slices on top of peaches. Top with cheese, then remaining baguette halves.
                                                                  • Put sandwiches in press and cook until brown and crisp, 4 to 7 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 cup roasted red peppers
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 4 cup small escarole, inner leaves only
                                                                  • Yes No one 6 oz canned italian tuna in olive oil
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
                                                                  • Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.
                                                                  • Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Smoked Spanish paprika has an intense and unique flavor that is a basic ingredient in many Spanish dishes. This “tapa” combines roasted garlic, dry sherry and paprika with baked Brie cheese to make a soft, rich appetizer that could almost make a main dish itself. Serve atop slices of a rustic baguette or allow guests to spread it.

                                                                  Ingredients
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 2 tbsp virgin olive oil
                                                                  • Yes No 2 tbsp smoked spanish paprika
                                                                  • Yes No 2 tbsp dry spanish sherry
                                                                  • Yes No 1 16.9 oz, 555 gram brie cheese
                                                                  • Yes No 2 rustic baguettes
                                                                  • This Brie with Roasted Garlic-Paprika Filling makes 8 servings.
                                                                  • Pre-heat oven to 350F degrees. (Toaster ovens work well for roasting garlic, do not heat up the kitchen and keep your larger oven free for other baking.) Remove brie from refrigerator and packaging, allowing it to warm to room temperature.
                                                                  • Using a whole head of garlic, rub off excess skin, without breaking off the cloves. Roast whole head if desired, however only half of the cloves will be used in this recipe. Place on a square of aluminum foil about 10-inches square. Drizzle about 1 Tbsp olive oil over the top of the head and wrap the head in the aluminum foil. Place in hot oven for 30 minutes.
                                                                  • After 30 minutes, check garlic and if soft, remove from oven and leave oven on. Squeeze garlic from the skins into a small mixing bowl. Place paprika in bowl and measure in the sherry. Smash the garlic with a fork, mixing together until a paste is formed. Add 1 Tbsp of olive oil and mix.
                                                                  • Once the brie is at room temperature, cut in half horizontally as if you were making a two-layer cake. Place on a sheet of aluminum foil. Remove top and spread roasted garlic-paprika mixture on lower half, like frosting. Replace the top of cheese and wrap the entire brie wheel in aluminum foil and place in hot oven for 15 minutes.
                                                                  • Remove from oven when brie is soft and allow to cool a few minutes. Cut baguette into thin slices. Cut small slices of brie and place on top of sliced bread to serve.
                                                                  • Notes: Brie will be slippery and may be difficult to slice if too warm. If you prefer, cut the brie in half and serve on a plate with a small knife, allowing your guests to spread warm brie on slices of bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter 3 tablespoons, 2 tablespoons
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
                                                                  • Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
                                                                  • Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
                                                                  Yields: 6biscuits
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/3 cup white miso
                                                                  • Yes No 1/3 cup mirin
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1/2 cup chopped dry roasted peanut
                                                                  • Yes No 5 tbsp canola oil
                                                                  • Yes No 2 14 oz water packed firm tofu
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No chives
                                                                  • Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
                                                                  • Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 5 jalapeño peppers, seeds and, peppers
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 lemon
                                                                  • Yes No 3 lime
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 5 tbsp lime juice
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 2 lb swordfish steak
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup cilantro
                                                                  • In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
                                                                  • Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped carrot
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp Old Bay Seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 cup clam juice
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.
                                                                  • Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.
                                                                  • Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Minute
                                                                  Pork in Adobo Sauce
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1/3 cup sweet paprika
                                                                  • Yes No 1/4 cup cumin, ground
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1 1/3 cup sherry vinegar
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 2 1/4 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb baby back ribs
                                                                  • Yes No 6 cup water
                                                                  • In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
                                                                  • Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.
                                                                  • Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.
                                                                  • Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 45 to 50 minutes. Transfer to a plate and serve.
                                                                  Yields: 8first-course servings
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 lb sweet potato
                                                                  • Yes No salt
                                                                  • Yes No 5 2 lb medium bosc pear
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 mini cup miniature marshmallow
                                                                  • In a large pot, cover sweet potatoes with cold water. Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes. Drain potatoes, run under cold water to cool, then peel. Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.
                                                                  • Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.
                                                                  • Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt. Drizzle half of butter on top. Repeat layers.
                                                                  • Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.
                                                                  • Preheat broiler. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.
                                                                  Yields: 8
                                                                  • Prep Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a little misshapen, a little homemade-looking. But that's all beauty, in our eyes. Here's a look at our pie - full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blackberries
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/4 cup sweetened crystalized ginger
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Mix the blackberries with the brown sugar and set aside. Roll out half of the the pie dough and press into a greased pie pan. Trim. Put in the freezer to chill. Roll out the other half of the dough into a round top crust or cut out shapes instead. Put these pieces into the freezer as well.
                                                                  • Chop the ginger finely. Peel, core, and chop the apples. Mix the nutmeg, salt, and cornstarch in a small bowl.
                                                                  • Mix the blackberries, ginger, and chopped apples. Sprinkle the cornstarch mixture over the fruit and stir thoroughly until well combined; you shouldn't see any white flecks in the bowl.
                                                                  • Remove the pie dough from the freezer. Lightly brush the inside of the pie dough with the beaten egg. Pour the filling into the pan and top with cut-out dough. If doing a full top crust, cut slashes in the top. Brush top crust with beaten egg.
                                                                  • Bake at 375°F for 35-40 minutes or until filling is bubbling and crust is golden brown.
                                                                  Yields: 19-inch pie
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  "Southerners in France like their chicken cooked in wine, preferably a rich red, but northerners go for the caramel intensity of dark beer laced with plenty of onions. The sweetness of the beer is enhanced with a spicing of juniper berries and a shot of gin, the local tipple. I enjoy a puree of celery root or lentils on the side, but the traditional accompaniment would be mashed or boiled potatoes. The chicken can be prepared ahead and refrigerated in its sauce up to three days, or freeze it up to one month. Thaw, reheat, and add the yogurt and vinegar before serving." —AW

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 bone in chicken thighs
                                                                  • Yes No 2 chicken drumstick
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 tbsp dry gin
                                                                  • Yes No 3/4 cup chopped celery
                                                                  • Yes No 3/4 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 3 juniper berry
                                                                  • Yes No 1 8 oz mushrooms
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No 3 sprig flat leaf parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup dark beer
                                                                  • Yes No 1/4 cup milk greek style yogurt
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
                                                                  • Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)
                                                                  • Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    cheesecloth bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup thinly sliced turkey smoked sausage
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No 1 15 oz organic kidney beans
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    rotel
                                                                    Brands:
                                                                  • Yes No
                                                                    Rotel
                                                                  Ingredients
                                                                  • Yes No 2 tbsp i 't believe it's not butter, spread
                                                                  • Yes No 4 tsp italian seasoning
                                                                  • Yes No 2 1/2 lb chicken parts
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 knorr rice sides™ cheddar broccoli, prepared
                                                                  • Blend Spread with Italian seasoning in small bowl. 2. Brush chicken and vegetables with seasoning mixture. 3. Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli. Cost per recipe*: $9.65 Cost per serving*: $2.41 *Based on average retail prices at national supermarkets.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    knorr
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr

                                                                  This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.

                                                                  Ingredients
                                                                  • Yes No 8 chunk cup watermelon
                                                                  • Yes No 1/2 cup loosely packed mint
                                                                  • Yes No 3 tbsp honey
                                                                  • Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.
                                                                  • In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.
                                                                  • Freeze in an ice cream maker according to manufacturer's directions. Serve immediately.
                                                                  • Note: Nutritional analysis is per 1/2-cup serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb assorted mushrooms
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 tbsp thyme, tarragon, flat leaf parsley and chives
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 1 sheet puff pastry
                                                                  • Yes No 1 large egg
                                                                  • In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. If juices exude, raise heat and cook until they evaporate. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 minutes. When dry and cool, transfer mushrooms to a large bowl and combine with whole egg-egg yolk mixture. Move rack to middle of oven and heat to 400 degrees. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush surface with egg wash and sprinkle on remaining herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges. Flip over edge nearest to you and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and it will become gummy. Move strudel to center of baking pan and tuck in ends. Brush entire surface with egg wash. Using the back of a knife, run criss-cross pattern over strudel. If desired, add cut-out leaves, flowers and vines from a portion of the second sheet of puff pastry (frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs. Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    beech wood
                                                                  Ingredients
                                                                  • Yes No 10 golden delicious apple
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Cut a thin slice from the stem ends of the apple halves so they will stand upright. In a large bowl, toss the apple halves with the lemon juice to coat thoroughly.
                                                                  • Set a 12-inch flameware or cast-iron skillet over low heat. Add the butter and heat until melted. Stir in the sugar and salt and cook for 5 minutes, until the sugar has dissolved but hasn't browned.
                                                                  • Pack the apple halves into the skillet, standing them upright in concentric circles. Cook over moderate heat until all but the tops are softened and their juices have formed a rich caramel, about 1 hour and 15 minutes. For even cooking, rotate the skillet 45 degrees about every 10 minutes. Lightly press down the apples with a spatula as they soften. Shake the skillet occasionally to prevent the apples from sticking.
                                                                  • Meanwhile, preheat the oven to 400°. On a lightly floured work surface, roll out the puff pastry to a 14-inch round about 1/8 inch thick. Prick the pastry all over with a fork. Refrigerate for 10 minutes.
                                                                  • Drape the pastry over the apples and tuck in the edge with a spoon. Bake for about 30 minutes, until the pastry is golden brown and cooked through. Remove from the oven and carefully invert the tart onto a platter. Let cool for 10 minutes, then cut into wedges and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This dish is even better when dressed a day ahead; cover and refrigerate, then bring to room temperature and garnish with almonds before serving.

                                                                  Ingredients
                                                                  • Yes No 2 cup wild rice, cooked according to instructions
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 red apple
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
                                                                  • In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
                                                                  • Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here's my easy fusion version.

                                                                  Ingredients
                                                                  • Yes No fine table salt
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 2/3 cup sour cream
                                                                  • Yes No 1 small handful dill weed
                                                                  • Yes No black pepper
                                                                  • Yes No a medium, small dash heat a skillet over high heat, add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit, this should take no more than a minute
                                                                  • Yes No
                                                                  • Chop the cucumbers in half longwise, then into thin half-moons. Layer in a medium-sized bowl, sprinkling each layer lightly with salt. Put two small plates on top then cover the bowl with plastic wrap. Refrigerate for at least an hour, or overnight.
                                                                  • Put the cucumbers into a large colander and drain any excess water. Pat lightly with a kitchen towel to remove as much moisture as you can.
                                                                  • Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Andrew Zimmerman of Chicago's Del Toro grew up eating fluffy donuts in New Jersey, but now he favors churros—hot, crispy fried Spanish crullers. Zimmerman pipes the dough into a ribbed spiral, then coats the churros in crunchy sugar and cinnamon. They're perfect for dipping into hot chocolate.

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 1/2 cup milk
                                                                  • Yes No 7 oz bittersweet chocolate
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 qt vegetable oil
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1/2 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Return to moderate heat and cook, stirring, until the dough pulls away from the side, 3 minutes. Remove from the heat.
                                                                  • Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.
                                                                  • Meanwhile, in a large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted. Keep warm over very low heat.
                                                                  • In another large saucepan, heat the oil to 375°. Set a rack on a large baking sheet and cover with paper towels. In a pie plate, combine the remaining 1/2 cup of sugar with the cinnamon. Scoop the dough into a large pastry bag fitted with a large star tip.
                                                                  • Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 8 churros at a time; they expand a bit as they cook. Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate. Serve at once with hot chocolate.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star

                                                                  Crudités and dip are a no-brainer for any get-together. Combine the fresh-cut veggies with a briny dip packed with olives and herbs, and you’ve got a cocktail party favorite that never gets old. Game plan: If any of these vegetables are not to your liking, feel free to substitute baby zucchini, bell pepper, or anything else that looks exceptionally good at your market. The dip can be made up to 1 day ahead and refrigerated in an airtight container. For a slacker solution, use precut veggies. This recipe was featured as part of our Academy Awards Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb fingerling potatoes
                                                                  • Yes No 1 medium broccoli
                                                                  • Yes No 1 medium cauliflower
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 radishes
                                                                  • Yes No 1 cup coarsely chopped mixed olives
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 5 tsp lemon juice
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp kosher salt
                                                                    For the crudités:
                                                                  • Bring a large saucepan of heavily salted water to a boil over high heat. Add potatoes and cook until tender when pierced with a knife, about 8 minutes. Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a boil.
                                                                  • Add cauliflower to the boiling water and cook until just tender, about 2 minutes. Remove to the baking sheet with the potatoes and let water return to a boil. Add broccoli and cook until just tender, about 2 minutes. Drain and spread in a single layer on the baking sheet with the potatoes and cauliflower.
                                                                    For the dip:
                                                                  • Combine all ingredients in a medium bowl and mix until incorporated, then taste and season with freshly ground pepper as needed. Transfer to a serving bowl and serve with raw and blanched vegetables.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings (about 1 3/4 cups dip)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  Dutch Apple Pie
                                                                   1 h 15 m