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                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 1 1/2 cup sour cream
                                                                  • Yes No 1/2 lb cream cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No potato chips
                                                                  • In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
                                                                  • Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Lots of people have woks, but so many people get it wrong because they don?t really understand the principle of stir-frying ? i.e. you get a pan really hot and you don?t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables ? try beansprouts, water chestnuts, spinach, zucchini or baby corn.

                                                                  Ingredients
                                                                  • Yes No 4 duck breasts
                                                                  • Yes No 2 tsp 2 teaspoons five spice powder
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No handful, large 2 handfuls of thin asparagus
                                                                  • Yes No snow peas
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 1–3 fresh red chillies
                                                                  • Yes No 2 thumb sized pieces of fresh ginger
                                                                  • Yes No
                                                                  • Yes No 1 tbsp 1 tablespoon honey
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No 4 tbsp 4 tablespoons soy sauce
                                                                  • Lots of people have woks, but so many people get it wrong because they don’t really understand the principle of stir-frying – i.e. you get a pan really hot and you don’t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables – try beansprouts, water chestnuts, spinach, zucchini or baby corn.First of all, score the skin of the duck with a sharp knife. Then dust the breasts all over with the fivespice powder and a good pinch of salt. Put the duck breasts skin side down in a cold wok, then bring it slowly up to a medium low temperature so the white fat turns into wonderful thin, crispy, golden crackling. Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes.By which time they will be cooked medium, so remove them to a plate and pour away the duck fat. Get all your veggies and flavorings ready to go and wipe your wok. Now you want to get it really hot – if you want to open the window (and cover the smoke alarm – joke!), then do. You may need to cook it all in smallish batches depending on the size of your wok.Add a couple of tablespoons of sunflower or peanut oil to your hot wok. Carefully swill the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice powder. Cook until nice and crispy. Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the
                                                                    Steps:
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  You've roasted your chicken, left it to rest and now it's time to make the chicken gravy. Chicken is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.

                                                                  Ingredients
                                                                  • Yes No 1 liter pint poultry stock
                                                                  • Yes No 2 tbsp all purpose/plain flour
                                                                  • Yes No ¼ pint dry white wine
                                                                  • Yes No 2 tsp redcurrant jelly
                                                                  • Pour all the juices from the roasting tin or foil in which you have roasted your chicken into a bowl or jug.
                                                                  • Spoon off all the fat which will float to the surface and discard. Place the roasting tin in which you cooked the bird on a high heat on the stove top, add the flour and stir to scrape up all the sediment from the tin. Cook for one minute.
                                                                  • Pour in the wine and stir well then add the stock. Bring to the boil and simmer for 5 minutes.
                                                                  • Add the chicken juices, minus the fat, bring back to the boil and cook for a further 3 minutes.
                                                                  • Add the redcurrant jelly stir until dissolved then strain through a fine sieve into a gravy boat or serving jug.
                                                                  Yields: ¾litre gravy
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top
                                                                  • Yes No
                                                                    Minute

                                                                  We've shrunk the calorie count of this dish by using lean turkey sausage. To save time, use store-bought polenta in a tube. Resistant Starch: 2g

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup polenta
                                                                  • Yes No 1 1/2 lb small fennel bulb, stem
                                                                  • Yes No 1 1 cup orange bell pepper
                                                                  • Yes No 1/2 1 cup red onion
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 4 4 oz lean italian turkey sausage links
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425°.
                                                                  • Coat a 3-quart baking dish with cooking spray. Combine 4 cups water and polenta, and pour into prepared baking dish. Set aside.
                                                                  • Place fennel in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil, and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.
                                                                  • Bake sausage and vegetables, uncovered, at 425° for 20 minutes. Remove from oven; turn sausages, and toss vegetables. Place half of vegetable mixture on top of sausages before returning baking dish to oven.
                                                                  • Reduce temperature to 350°. Stir polenta mixture lightly, and place baking dish in oven. Bake at 350° for 45 minutes. Remove polenta from oven; stir gently with a fork, and return to oven. Bake both dishes an additional 10 minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170°. Remove from oven.
                                                                  • Stir polenta with a fork; polenta will continue to thicken as it stands. Serve polenta and sausage topped with vegetables and pan sauce. Sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup polenta, 1 sausage, 1/2 cup vegetables, and 2 tablespoons pan sauce)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 oz red wine
                                                                  • Yes No 1 1/2 oz pineapple juice
                                                                  • Yes No 3/4 oz cognac
                                                                  • Yes No 2 slice orange
                                                                  • Yes No 2 slice lime
                                                                  • Yes No 2 slice lemon
                                                                  • Yes No 2 oz lemon-lime soda
                                                                  • Yes No crushed ice
                                                                  • Combine all of the ingredients except the soda in a cocktail shaker filled with ice. Shake vigorously until well-chilled, about 20 to 30 seconds. Pour into a large glass filled with ice. Top with the soda water or lemon-lime soda and garnish with additional orange, lime, or lemon slices.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  A warm, drippy marshmallow sauce may be the underdog topping when compared to chocolate sauce, but it adds a little texture and sweet vanilla pop to an ice cream sundae. When refrigerated, its texture stiffens to make the perfect whoopie pie filling, or stick it between two chocolate chip cookies. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until frothy, about 1 minute. Add the cream of tartar and salt, increase the speed to high, and beat until stiff peaks form, about 2 minutes more; set aside.
                                                                  • Place the corn syrup, sugar, water, and 3/4 teaspoon of the vanilla in a small heavy-bottomed saucepan over high heat and stir with a rubber spatula until the sugar dissolves. Bring to a boil, swirling the pan occasionally (do not use the spatula to stir), until the mixture is light amber in color and registers 240°F on a candy thermometer. Immediately remove the saucepan from heat.
                                                                  • With the mixer on low speed, very slowly pour the hot syrup into the egg-white mixture and continue beating until the sauce is smooth, glossy, opaque, and flows like molten lava, about 2 minutes total. Beat in the remaining 3/4 teaspoon vanilla. Transfer the sauce to a container, cover, and refrigerate until cold before using.
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    Minute

                                                                  Cooking Light staffer Rita Kinnamon-Jackson tinkered with her father's original meat loaf-style burger by replacing the ground beef with ground turkey and using chili powder instead of pepper for a flavor boost. But this recipe remains true to the spirit of the original. "My dad would be so proud that his mini-meatloaf on a bun was such a hit," she says. The patties might seem a little wet, but they bind together nicely once they begin to cook. Because they're delicate, a grill pan works best.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 1 cup diced vidalia onion
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 14.5 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 2 oz onion sandwich buns
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 6 slice tomato
                                                                  • Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a grill pan coated with cooking spray over medium-high heat. Add patties; cook 6 minutes on each side or until done. Place 1 patty on bottom half of each roll; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of roll.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 16 sea scallop
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, heat the oil. Season the scallops with salt and pepper and add to the pan. Cook over high heat, turning once, until cooked through, 5 minutes. Serve hot.
                                                                  Yields: 8garnish servings
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper makes for a salty-peppery-sweet snack. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 16 cup cauliflower
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally.
                                                                  • Arrange half of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes.
                                                                  • Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.
                                                                  Yields: 9servings as an hors d'oeuvre (8 to 9 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Grill 1-inch-thick New York strip steaks over direct high heat for about 6 to 8 minutes and serve with a savory-sweet sauce of ketchup, coffee, brown sugar and red pepper.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup espresso
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tsp ground ancho chile powder
                                                                  • Yes No 4 10 to 12 oz, 1 inch thick new york strip steaks, each 10 to 12 ounces
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • In a medium saucepan over medium heat, melt the butter. Add the shallot and cook, stirring often, until it begins to brown, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the rest of the sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer, stirring often, until slightly reduced, about 10 minutes. Transfer to a bowl to cool.
                                                                  • Lightly brush the steaks on both sides with the oil. Season evenly with the salt and pepper. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat.
                                                                  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  • Yes No
                                                                    Minute

                                                                  Brack is one of Ireland's most famous bakery products. The name comes from breac which means speckled, referring to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time, or as part of your St Patrick's Day celebrations.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1 ½ 300ml cup water
                                                                  • Yes No 1 450g lb all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 50g oz butter
                                                                  • Yes No 6 175g oz raisin
                                                                  • Yes No 2 50g oz mixed candied
                                                                  • Yes No 2 oz sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Makes 2 loaves Heat the oven to 400F/200C/Gas 6 after the second kneading of the dough Place the yeast in the lukewarm water, add the tsp of sugar, stir and leave to one side. Put the flour into a large roomy, baking bowl, add the butter and salt and using your fingertips, rub the butter into the flour to form sand-like crumbs. Work quickly to prevent the butter becoming too warm. Add the peel, raisins and 2 oz of sugar to the flour mixture and stir. Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough. Knead the dough on a floured work top for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size (about 1 hour). Return the dough to the worktop, divide in 2, knead each half for another few minutes then form into a round approx 7"/20cm. Place on a greased baking sheet and leave to rise for another hour. Bake in the preheated oven for 30 minutes, until golden brown.
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease

                                                                  Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 32 oz frozen southern style hash brown potatoes
                                                                  • Yes No 1 4 oz cup preshredded classic four cheese blend
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10.75 oz condensed 30% reduced sodium, 98% fat free cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
                                                                  • Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Notes: Make the Yogurt Cheese at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup yogurt cheese
                                                                  • Yes No cilantro pesto
                                                                  • Yes No tomato tapenade
                                                                  • Yes No cilantro
                                                                  • Yes No slice thin baguette slices
                                                                  • Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.
                                                                  • Press a fourth of the Yogurt Cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day; occasionally uncover and tilt container to pour off any accumulated liquid.
                                                                  • Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs. Serve with baguette slices.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

                                                                  Ingredients
                                                                  • Yes No double layer chocolate cake
                                                                  • Yes No 1 cup raspberry jam
                                                                  • Yes No 3 tbsp raspbery flavored liqueur
                                                                  • Yes No foolproof buttercream
                                                                  • Yes No 6 oz raspberry
                                                                  • Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  Angel Somers message board posting at Weightwatchers.com Recipe Swap WS Journal

                                                                  Ingredients
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 2 cup coconut milk
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 8 oz cool whip
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 oz shredded coconut
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 white cake mix
                                                                  • Preheat oven to 350 degrees. Spray bottom of a 9 by 13 inch baking pan with flour baking spray (or grease and flour the pan).
                                                                  • Combine the cake mix, water, egg whites, applesauce and coconut extract until combined. Pour into prepared pan and bake 25 to 30 minutes, or just until the center springs back when touched.
                                                                  • Cool the cake for 10 minutes.
                                                                  • For the glaze, stir the coconut milk and sugar until combined in a bowl. (Start with just 1/2 cup sugar; taste, then add more if desired.) Poke holes in the center of the warm cake about every inch with a large fork. Pour glaze all over the wrm cake.
                                                                  • Let cake cool.
                                                                  • For the icing, combine sour cream, sugar, coconut extract and Cool Whip in a bowl until smooth. Spread the icing all over the top of the cake. Sprinkle with toasted coconut. (To toast coconut, spread out on a baking sheet and place in a 300 degree oven for a few minutes, watching carefully until light golden.) Keep refrigerated.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cool whip
                                                                    Brands:
                                                                  • Yes No
                                                                    Cool Whip

                                                                  Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup steel cut oats
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 3 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tsp chopped sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
                                                                  • To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
                                                                  • Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
                                                                  • Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp anisette
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • In a small bowl, stir together the wine, water and anisette. In another small bowl, combine the ground cinnamon, cloves and nutmeg.
                                                                  • Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil until shimmering. Add the chicken breasts and cook over high heat until browned on the bottom, about 3 minutes. Turn the chicken and scatter the garlic in the skillet.
                                                                  • Sprinkle the spices over the chicken. Pour the wine mixture into the skillet, cover and simmer over moderate heat until the chicken is cooked through, about 4 minutes; season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top, and serve right away.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  The secret to making these mildly sweet pastries?based on a recipe given to us by Gunilla von Heland, a food editor in Stockholm?is to steep the saffron in hot milk before incorporating it.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 2 cup milk, to 115
                                                                  • Yes No 2 tsp saffron
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup flour
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No
                                                                  • Yes No canola oil
                                                                  • Yes No 64 raisin
                                                                  • Divide dough into 32 pieces and roll each piece into an 8"-long rope. Form each rope into an S shape and then roll each end into a tight spiral. (See Shaping Saffron Buns for illustrated step-by-step instructions.) Place shaped dough pieces 2" apart on parchment paper–lined baking sheets; cover with plastic wrap and let rise in a warm place for 30 minutes.
                                                                  • Heat oven to 400°. Uncover the dough pieces and place a raisin at the center of each of the spirals. Lightly beat remaining egg with 1 tbsp. water and brush each bun with egg mixture. Bake until buns are golden brown and cooked through, 16 minutes. Transfer buns to a wire rack and let cool for at least 10 minutes before serving.
                                                                  • MAKES 32 BUNS
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  . Oh. My. Why haven't we tried this before?!

                                                                  Ingredients
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1/2 lb elbow macaroni
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 small tomato
                                                                  • Yes No barbecue chicken, cooked and as described above
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No salt and pepper
                                                                  • Combine the water, salt, and sugar in a shallow baking dish, stirring gently until the salt and the sugar are completely dissolved. Add the chicken to the brine. It should be completely covered by the brine. Add more warm water if necessary. Brine the chicken for 1/2 - 2 hours.
                                                                  • When you're ready to cook, turn on the oven broiler and position an oven rack about 5 inches below the broiler. Line a baking sheet with aluminum foil and set a wire rack on top.
                                                                  • Remove the chicken from the brine and discard the brining liquid. Pat the chicken dry and coat each side with some of the barbecue sauce. Arrange the chicken on the rack over the baking sheet and bake for 5 minutes. Flip the breasts, baste them with a little more barbecue sauce, and cook for another 5-7 minutes, until they're completely cooked through.
                                                                  • Let the chicken breasts cool and then dice them into bite-sized chunks.
                                                                  • Cook the macaroni in a large amount of salted, boiling water until it is cooked a little beyond al dente. Drain and rinse with cold water to stop the cooking.
                                                                  • In a large bowl, combine the cooked macaroni, all the vegetables, and the chicken. In a small bowl, combine the cider vinegar, 1/4 cup of mayonnaise, and 1/4 cup of barbecue sauce. Stir this into the salad mix. Taste, season with salt and plenty of black pepper, and add more mayonnaise or barbecue sauce as desired.
                                                                  • This salad will keep unrefrigerated for 4 hours, or up to a week refrigerated.
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No one 16 oz salsa
                                                                  • Yes No 2 egg
                                                                  • Heat oven to 250° F. Wrap the tortillas in foil and place in oven. In a saucepan, over medium-low heat, heat the beans. In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup dried morels
                                                                  • Yes No 1 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 cup cooked rice
                                                                  • Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.
                                                                  Yields: 4servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 tbsp sweet hungarian paprika
                                                                  • Yes No one 6 lb flat cut brisket
                                                                  • Yes No 1/2 1/2 oz cup dried porcini mushroom
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 cup dry vermouth
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 cup chopped Italian style tomatoes in can
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 medium onion
                                                                  • Yes No 3 tbsp chopped garlic
                                                                  • In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.
                                                                  • In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid.
                                                                  • Preheat the oven to 350°. Heat the oil in a large enameled cast-iron casserole until shimmering. Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat from the casserole. Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
                                                                  • Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.
                                                                  • Transfer the brisket to a carving board and cover loosely with foil. Simmer the sauce for a few minutes, until it is deeply flavored, then season with salt and pepper. Discard the bay leaves. Carve the brisket across the grain into 3/8-inch thick slices and arrange on a large, warmed platter. Spoon the sauce and onions over the meat and serve.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 tbsp honey
                                                                  • Yes No 1/2 tbsp lime juice
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 8 1 3/4 lb thin, center cut pork chops
                                                                  • Yes No 2 scallion
                                                                  • Combine soy sauce, oil, honey, lime juice, ginger and garlic in a large zip-top bag. Add pork chops, squeeze out air, seal and turn to coat pork. Chill for 15 minutes.
                                                                  • Prepare a grill or grease a grill pan and place over medium heat. When hot, add chops and cook until nicely marked and just cooked through, about 7 minutes total, turning once. Transfer chops to a platter and let stand for 3 minutes before serving. Sprinkle with scallions.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No four 4 oz beef tenderloin steak
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tsp chinese chile garlic sauce
                                                                  • Yes No 1 seedless cucumber
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No 1/2 cup shredded mint
                                                                  • Yes No 2 tbsp salted dry roasted peanuts
                                                                  • Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
                                                                  • Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 12 oz baby heirloom tomatoes
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1 avocado
                                                                  • Yes No 8 lime
                                                                  • Preheat broiler.
                                                                  • Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
                                                                  • Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.

                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 1 3/4 lb baking potato
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup tomato purée
                                                                  • Yes No 3 tbsp chopped ginger
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 tsp garam masala
                                                                  • Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. If you like, you can add some hot Asian chili sauce for an extra kick. This glaze recipe is also great brushed on other grilled vegetable. Makes about 1/2 Cup of Garlic Soy Glaze (Enough for 8-12 Ears of Corn)

                                                                  Ingredients
                                                                  • Yes No fresh corn on the cob
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No small pinch cayenne pepper, ground
                                                                  • Whisk together all ingredients in a small bowl, until the sugar is dissolved. Brush on to grilled corn for the last few minutes of cooking. More glaze can be brush on after the corn is done.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze

                                                                  Mallows grow wild in Morocco, and it's not unusual to see people gathering them from fields, empty lots or wherever else they might find them. The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread. For a fiery touch, add a roasted and minced chili pepper or a small spoonful of harissa. The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. Serves 3 to 4 as a side.

                                                                  Ingredients
                                                                  • Yes No 1/2 250 gram lb mallow leaves
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 preserved lemon rind
                                                                  • Yes No pulp from the preserved lemon
                                                                  • Yes No 1 handful red olives
                                                                  • Wash the mallow leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.
                                                                  • Squeeze out any excess liquid from the steamed leaves, and transfer the mallow to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.
                                                                  • Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 1/2 cup chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 3 cup dried white rice
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
                                                                  • Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
                                                                  • Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  This 5-star cinnamon apple cake is one of our best-ever recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup margarine
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 oz style fat free cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 3 cup chopped rome apple
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
                                                                  • Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
                                                                  • Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
                                                                  • Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
                                                                  Cuisine:YesNorome
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 16 oz frozen artichoke hearts
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 small dried red pepper
                                                                  • Yes No salt
                                                                  • Yes No cornmeal
                                                                  • Yes No two 8 oz balls of store bought pizza dough
                                                                  • Yes No 2 1/2 cup grated imported fontina cheese
                                                                  • Yes No black pepper
                                                                  • In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and chile pepper. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.
                                                                  • Preheat the oven to 425°. Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round. Transfer to baking sheets. Drizzle the rounds with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.
                                                                  • Chop the artichokes into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese. Season with salt and pepper; return the pizzas to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 210-inch pizzas
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like honey-mustard, barbecue, or herbed buttermilk, or let cool and pack them in tomorrow’s school lunch. What to buy: Wheatsworth crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets. This recipe was featured as part of our Good Food for Kids photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup crushed wheat crackers
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.
                                                                  • Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated. Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.
                                                                  • Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with desired dipping sauce.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve

                                                                  Sprinkling with a moist, unrefined sea salt such as sel gris or fleur de sel will create wonderful bursts of saltiness. Kosher salt works, too, but the breadsticks will be drier and more uniform in flavor. Prep and Cook Time: about 2 hours, including about 45 minutes of rising time.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 3/4 cup flour
                                                                  • Yes No 1 tbsp egg
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 coarse tsp black pepper
                                                                  • In the bowl of a stand mixer or a large mixing bowl, dissolve yeast in 1 cup warm water (110°), about 5 minutes.
                                                                  • Add table salt, olive oil, and 1 1/2 cups flour. Beat with a paddle attachment at medium speed or a wooden spoon until dough is stretchy, 1 to 2 minutes. Mix in enough additional flour to make a soft dough, a little more than 1 cup. Knead with a dough hook, or by hand on a floured work surface, adding flour as needed to prevent sticking, until dough is smooth, springy, and no longer sticky, 8 to 12 minutes.
                                                                  • Sprinkle a 10-in.-square work surface with 1/4 cup flour and turn dough out onto it. Pat dough into an even 6-in. square. Loosely cover with a towel and let stand until puffy, 45 to 50 minutes.
                                                                  • Preheat oven to 350°. Line 2 rimmed baking sheets (each 12 by 17 in.) with parchment paper. With a sharp knife, cut dough vertically into 4 strips. Working with 1 quarter at a time, cut vertically again into 8 pieces, sprinkling knife with flour if dough sticks. Pick up 1 piece and stretch it to the length of the pan, then set in pan. Repeat with remaining pieces, arranging them slightly apart.
                                                                  • Gently brush breadsticks with egg to coat, then sprinkle with sel gris and pepper.
                                                                  • Bake breadsticks until golden and crisp in thickest parts, 45 to 50 minutes; halfway through, gently separate any stuck-together breadsticks, and switch pan positions if using 1 oven.
                                                                  • Note: Nutritional analysis is per 2-breadstick serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 oz ruby port
                                                                  • Yes No 1/4 oz bacardi 8 year aged rum
                                                                  • Yes No 1 oz diplomatico reserva exclusiva rum
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tbsp grenadine
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients except the orange twist and shake vigorously. Strain into a chilled martini glass and garnish with the twist.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bacardi
                                                                    Brands:
                                                                  • Yes No
                                                                    Bacardi

                                                                  A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 dozen tortilla chip rounds
                                                                  • Yes No 2 8 oz bean dip
                                                                  • Yes No 1 12 oz sliced nacho style jalapeno rings
                                                                  • Yes No 3/4 cup chili sauce
                                                                  • Yes No 12 slice cheese
                                                                  • Yes No 2 cup guacamole
                                                                  • Preheat oven to 350°. Arrange tortilla chips in one layer on baking sheets. On each tortilla chip round, spread bean dip. Place a jalapeno ring or two on the bean dip. Drizzle a little salsa or chili sauce over the top and place a cheese slice on each. Bake until cheese melts, about 10 to 15 minutes. Top each with a small dollop of guacamole. Makes about 4 dozen appetizers. Related Recipes Celebration Cheese Ball Pecan Cheese Ball Pineapple Cheese Ball Zesty Cheese Ball Curried Cheese Ball Tuna Pecan Cheese Ball Celebration Cheese Ball Spicy Cheese Dip Nachos with Ground Beef and Cheese Chile Con Queso Dip Beefy Chile and Cheese Dip Crockpot Chile Cheese Dip Quick and Easy Nachos Beef Bean Dip Recipe Refried Bean Dip Easy Bean Dip Layered Barbecue Bean Dip Cheese Snacks Cheese Dip Recipes Cheese Recipes Appetizer Index Stuffed Mushrooms Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook

                                                                  Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup thinly sliced fennel bulb
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3 3.2 oz link sweet turkey italian sausage
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 15 oz no salt added cannellini beans
                                                                  • Yes No 4 cup chopped escarole
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this superquick potato side dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 lb baking potato
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.
                                                                  • Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir

                                                                  Challah bread, like brioche, has an eggy richness that lends itself well to this classic breakfast preparation. While many French toast recipes use cream and an excess of sugar, this lighter version uses whole milk flecked with orange zest and a strawberry-orange topping to add flavor without being too heavy or cloying. This recipe was featured as part of our Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 pint strawberry
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 1 lb, 1 inch thick brioche
                                                                  • Yes No powdered sugar
                                                                    For the strawberries:
                                                                  • Hull and slice the strawberries 1/4 inch thick and place in a medium bowl. Finely zest the orange (you should have about 1 tablespoon). Add half of the zest to the bowl of strawberries. Set the other half aside for the French toast.
                                                                  • Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of strawberries, slice between the membranes to release the segments or supremes. Squeeze the juice from the membranes, and discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.)
                                                                  • Add the sugar to the bowl and stir to combine. Let sit at room temperature, stirring occasionally, until the sugar has dissolved and the strawberries have released some of their juices, at least 15 minutes or up to 1 hour. Meanwhile, prepare the French toast.
                                                                    For the French toast:
                                                                  • Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet in the oven.
                                                                  • Place the milk, eggs, sugar, vanilla, salt, and reserved orange zest in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved.
                                                                  • Coat the bottom of a large cast iron or nonstick frying pan with a thin layer of oil and heat over medium heat until shimmering, about 3 minutes.
                                                                  • Dip a few slices of the bread in the milk mixture, turn to coat, and let the excess drip off. Lay the soaked bread in a single layer in the pan and cook until browned on the bottom, about 2 to 3 minutes.
                                                                  • Flip and cook the second side until browned, about 2 minutes. Place the cooked French toast on the heated baking sheet. Repeat with the remaining bread slices. Serve with the strawberry topping (stir before serving) and dust with powdered sugar, if using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz carton low-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 8 cup sliced onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
                                                                  • Preheat oven to 350º.
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.
                                                                  • To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.
                                                                  • Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.
                                                                  Yields: 10servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven?t had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they?re definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I?ve done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 20 baby leeks
                                                                  • Yes No olive oil
                                                                  • Yes No red wine vinegar
                                                                  • Yes No 1 tsp 1 teaspoon fresh thyme leaves
                                                                  • Yes No 2 cloves of garlic
                                                                  • Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven’t had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they’re definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I’ve done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.Preheat your oven to 400°F. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften – this is called blanching. Drain them well (if there’s too much water in them they won’t roast properly) and toss in a bowl with a good glug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking pan or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them – I’ve seen many chefs burn baby leeks when cooking them this way and it drives me mad!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.

                                                                  Ingredients
                                                                  • Yes No sardines, filleted and pinboned
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 bulb of fennel, herby and and bulb
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 1 bay
                                                                  • Yes No couscous
                                                                  • Yes No mixed ripe tomatoes
                                                                  • Yes No 2 anchovy fillets
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No 8 tbsp 8 tablespoons natural yoghurt
                                                                  • Yes No a of fresh mint
                                                                  • Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.First of all, lay your fish out in one layer on your worktop to give you an idea of how much you are dealing with. Next get yourself a pan with a lid – ideally one that’s the right size for the fish to be spread out in one layer. This is so that it can all cook at the same time. Put your pan on the heat, add 4 or 5 tablespoons of olive oil, and slowly fry your onions, fennel, chilli, fennel seeds and bay leaf with the lid on until nice and softened. This should take about 10 minutes. Meanwhile put your couscous in a bowl and just cover it with salted, boiling water. Put to one side to soak for about 5 minutes. When the onions are sweet and soft, add the tomatoes and anchovies, stir together and carefully season to taste. Shake the pan so that the onions and tomatoes cover the bottom of the pan evenly. Dress the couscous lightly with a little olive oil and the juice and zest of one of the lemons. Sprinkle the couscous over the top of the onions and tomatoes in one even layer. Then place the fish over the top of that and finish off with a drizzle of olive oil. Place the lid on top and simmer slowly on the hob for about 12 minutes. Meanwhile, season the yoghurt with salt, pepper and the remaining lemon juice and sprinkle over the reserved fennel tops and mint. Serve the pan of fish in the middle of the table with a bowl of yoghurt and let everyone help themselves. Lightly stir the fish up, check the seasoning and eat straight away.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 4 6 oz pieces mahimahi
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 thick watercress
                                                                  • Yes No 1 avocado
                                                                  • Heat a grill or grill pan to medium-high. Rub the mahimahi with 1 teaspoon of the oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until cooked through and opaque, about 5 minutes per side, depending on the thickness. Meanwhile, cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds. In a small bowl, combine the remaining oil, lime juice, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and scallions. Divide the watercress, avocado, and grapefruit among individual plates. Place the mahimahi on top and drizzle with the lime dressing.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 star anise
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 thick slice brioche
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No thyme
                                                                  • Bring a medium saucepan of water to a boil. With a vegetable peeler, remove the zest from the oranges in long strips. Boil the strips in the water for 1 minute, then drain. Repeat this blanching 4 more times with fresh water to remove any bitterness. Transfer the zest to a food processor and finely chop. Remove the bitter white pith from the oranges, then chop the flesh into 1/2-inch pieces.
                                                                  • In a medium saucepan, combine the sugar, water, orange juice and lemon juice with the cinnamon stick, cloves, bay leaf and star anise and bring to a boil. Add the minced orange zest and simmer over low heat for 10 minutes. Add the chopped orange flesh and simmer until very thick, about 25 minutes.
                                                                  • Discard the spices and the bay leaf and transfer the mixture to a food processor. Process until thick and jamlike. Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour.
                                                                  • In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat until richly browned, about 3 minutes. Stir in the cardamom and season the almonds with salt and pepper. Let them cool completely.
                                                                  • Spread the spoon fruit on the toasted brioche and top with the feta. Sprinkle with the almonds and thyme and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
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                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Cheesy Vegetable Pasta

                                                                  Ingredients
                                                                  • Yes No cheesy vegetable pasta
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 2 lb medium zucchini
                                                                  • Yes No 3 1 to 1 1/2 lb medium eggplant
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 16 oz penne pasta
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 7 oz, 1 1/2 cup feta cheese
                                                                  • Yes No parmesan cheese
                                                                  • Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan. Broil the vegetables 6 inches from the heat for 8 to 10 minutes on each side, until browned and fork-tender. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely. BR] Meanwhile, in a large pot, cook the pasta according to the package directions. Drain in a colander. (Do not rinse.) Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, chopped tomatoes, and Feta. Set aside half the pasta for Cheesy Vegetable Pasta, which is prepared before freezing. (See link to recipe, above.) Season the rest of the pasta with the remaining 1/2 teaspoon salt and a few more grinds of pepper. Warm over low heat. Serve with the Parmesan. To Freeze: Roasted-Vegetable and Feta Ziti does not freeze well as is. For best results, transform it into Cheesy Vegetable Pasta (see link to recipe, above). After preparation, cover with foil and freeze. It will keep frozen for 3 months.
                                                                  Yields: 4servings with leftovers
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb hot chicken sausages
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb fusilli pasta
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Reduce the heat to moderately low. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook 30 seconds longer.
                                                                  • Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red-pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  Whole-Wheat Pizza Dough
                                                                   15235 d 18 h 41 m

                                                                  Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas ).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
                                                                  • In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
                                                                  • Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
                                                                  • Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
                                                                  • Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 21-pound balls
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15235 days 18 hours 41 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    freeze

                                                                  This sauce is rich, thick, and so delicious. It received our highest rating. Prep: 6 min.; Cook: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 oz unsweetened chocolate
                                                                  • Yes No 1/3 cup corn syrup
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave

                                                                  I must have made thousands of these tarts when I worked for Antonio Carluccio at the Neal Street Restaurant in London. We used to make them for the Royal Opera House, and people going to see an opera or ballet would have one as part of the poshest picnics in London, in their boxes up above the stage. I once went along on my day off to see Swan Lake and looked up to see all the people in the boxes eating my tarts while I was down with the others in the cheaper seats (eating a tube of fruit pastilles!). Not that I was jealous. I just knew how damn good those tarts were! This is such an easy dessert to make, especially if you have a couple of tart shells in your freezer. You can make it with just about any soft fruit ? raspberries, blackberries, strawberries or blueberries, even lightly cooked gooseberries. You are in for a real treat!

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No icing sugar
                                                                  • Yes No a small pinch a pinch of salt
                                                                  • Yes No plain flour
                                                                  • Yes No 1 vanilla, lengthways
                                                                  • Yes No a lemon
                                                                  • Yes No large 2 egg yolks
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 vanilla
                                                                  • Yes No mascarpone
                                                                  • Yes No single cream
                                                                  • Yes No 3 tbsp 3 tablespoons sugar
                                                                  • Yes No 3 tbsp 3 tablespoons grappa
                                                                  • Yes No blackberries
                                                                  • Yes No 2 tbsp raspberry jam
                                                                  • Yes No handful, small a of fresh baby mint leaves
                                                                  • I must have made thousands of these tarts when I worked for Antonio Carluccio at the Neal Street Restaurant in London. We used to make them for the Royal Opera House, and people going to see an opera or ballet would have one as part of the poshest picnics in London, in their boxes up above the stage. I once went along on my day off to see Swan Lake and looked up to see all the people in the boxes eating my tarts while I was down with the others in the cheaper seats (eating a tube of fruit pastilles!). Not that I was jealous. I just knew how damn good those tarts were! This is such an easy dessert to make, especially if you have a couple of tart shells in your freezer. You can make it with just about any soft fruit – raspberries, blackberries, strawberries or blueberries, even lightly cooked gooseberries. You are in for a real treat!First you will need to grease a 28cm loose-bottomed tart tin with a little butter. To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not flaky and short as you want it to be. Wrap the dough in cling film and place in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tin. Place in the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden.To make the filling, split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Put the mascarpone, cream, vanilla seeds, sugar and grappa into a large bowl and whip until shiny. Have a taste – you should have an intensely rich, fluffy and lightly sweetened cream with a fresh hint of grappa. If you can’t get grappa, you can do it without, or add a swig of vin santo instead.Once the pastry has cooled, get yourself a spatula and add the sweetened cream to the pastry case. Smear it all round so it’s reasonably level, then cover it with the berries – place them lightly on the cream, no need to push them in. If you want to be a bit more generous than this, feel free, and if you want to mix your berries you can do this too. Next, in a small pan, melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. Stir until it becomes a light syrup, then, using a clean pastry brush, lightly dip and dab the fruit with the jam.Sprinkle with the baby mint leaves before eating. Great served either as one large tart or as small individual ones. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it.• from Jamie's Italy
                                                                  Cuisine:YesNolondon
                                                                  Yields: 9
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  This dessert is beautiful, dramatic, and perfect for holiday dinner parties. It's not make-ahead, but to ensure the soufflés come together quickly, separate the eggs, coat the ramekins with sugar, and measure out all the ingredients in advance.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 3 tbsp grand marnier
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • Preheat oven to 400°; place a heavy baking sheet on middle rack.
                                                                  • Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
                                                                  • Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
                                                                  • Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.
                                                                  • Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  • Yes No
                                                                    Minute

                                                                  This gelato is my true favorite and the only item in the book I wasn’t able to resist eating and eating and eating. I would have a scoop, and put the rest back in the freezer only to return again for another scoop. And on and on until it was all gone.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2/3 cup golden brown sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1 cup pecans, finely ground
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Place the milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F.
                                                                  • Place the egg yolks, 1/3 cup of the brown sugar and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl. Discard the solids. Add the pecans and stir well. Set the mixture aside until it reaches room temperature. Add the vanilla extract and stir well.
                                                                  • Cover and refrigerate until it reaches 40ºF, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
                                                                  Yields: 1 ¾pints
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup minced celery
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup panko bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 medium lemon
                                                                    For the aioli:
                                                                  • Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.
                                                                    For the crab cakes:
                                                                  • Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
                                                                  • Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
                                                                  • Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
                                                                  • Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
                                                                  • Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10(2-1/2-inch) crab cakes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 oz dried udon noodles
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 nori
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • In a medium saucepan of boiling water, cook the udon noodles until they are almost al dente, about 4 minutes. Drain thoroughly and transfer the udon noodles to a medium bowl. Gently toss the udon noodles with vegetable oil to keep them from sticking together.
                                                                  • Using a pair of sturdy metal tongs, hold the nori over an open flame and toast about 4 inches from the heat until the nori is darkened and crisp, about 5 seconds per side. Let cool, then crumble and transfer the nori to a spice grinder. Add the salt and grind to a powder.
                                                                  • Take 4 udon strands and carefully tie them in a loose knot near the end. Repeat with the remaining udon. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 4 of the udon bundles at a time over moderately high heat, spreading the udon out in a fan, until golden and crisp, about 1 minute per side. Transfer the udon bundles to paper towels to drain, then dust with the nori salt and serve.
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    paper
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                                                                  Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 8 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. Remove skin; discard.
                                                                  Yields: 2servings (serving size: 1 chicken breast half)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Redolent of warm winter spices, this silky beef requires a bit of advance planning because you're essentially curing the meat—but it's very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.) You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches if you like. It's also very good with a spicy-sweet chutney.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 6 tbsp packed dark brown sugar
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 whole beef tenderloin, as a roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Grind peppercorns in an electric spice grinder (or clean coffee grinder) to a medium grind. In a small bowl, combine pepper, brown sugar, salt, ginger, allspice, nutmeg, coriander, cardamom, and cloves; whisk to combine. Rub meat sparingly with crushed garlic slivers, then rub all over with spice mixture.
                                                                  • Cut tenderloin crosswise in half. Wrap each half very tightly with several layers of plastic wrap (so that it looks swaddled), put in a rimmed pan, and refrigerate 4 days.
                                                                  • Preheat oven to 400°. Heat 1 tbsp. oil in a large frying pan (not nonstick) over high heat. Add 1 piece of meat and sear until well browned on all sides, 7 to 10 minutes. Transfer to a rimmed baking pan and repeat with remaining oil and beef. Transfer baking pan to oven and cook meat until an instant-read thermometer inserted in thickest part registers 135°, 20 to 30 minutes. (Halves may not cook at the same rate; after meat has been in the oven 20 minutes, begin taking temperature of both pieces of meat every 5 minutes.) Transfer to a carving board, tent with foil, and let rest 15 minutes. Remove kitchen twine.
                                                                  • Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney if you like.
                                                                  • Note: Nutritional analysis is per 2-slice serving.
                                                                  Yields: 25hors d'oeuvre servings (serving size: 2 slices)
                                                                  • Total Time: 2 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    twine

                                                                  This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course. Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole. Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 4 carrot
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 large stewed tomatoes in can
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No salt and pepper
                                                                  • Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently. Add tomatoes, rice and salt and pepper, and stir well. Add enough broth or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve