loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb Italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 cup drained canned white beans
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 cup diced tomato in can
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2/3 lb spinach
                                                                  • Yes No parmesan cheese
                                                                  • In a large pot, heat the oil over moderately high heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.
                                                                  • Reduce the heat to moderate. Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
                                                                  • Meanwhile, combine 2 cups of the beans and 2 cups of the water in a blender and puree until smooth.
                                                                  • Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with grated Parmesan, and pass more Parmesan at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  This Blueberry Almond Sour Cream Cake recipe uses three ingredients beloved by Eastern Europeans. Wild blueberries and almonds grow in abundance in Eastern Europe and sour cream was a popular way of preserving whole cream, before it became the taste treat it is today. Their combination results in a moist cake that is equally at home for breakfast or brunch as it is for tea or a fancy dinner finale. Dust with confectioners' sugar and serve with blueberry sauce and sweetened whipped cream, if desired. View this larger image. Makes 10 to 12 slices of Blueberry Almond Cake

                                                                  Ingredients
                                                                  • Yes No 1 14 oz almond filling
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 350 degrees. Lightly coat a 10-inch Bundt pan with cooking spray. To make the filling, in a medium bowl, combine the almond filling, blueberries and flour, mixing well. Set aside. To make the cake batter, in a medium bowl, combine flour, baking powder, baking soda and salt, and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until fluffy. Add the flour mixture alternately with the sour cream, and thoroughly combine. Spoon 1/3 of the batter into the prepared pan and top with half of the blueberry mixture. Repeat with another 1/3 of batter, remaining blueberries and rest of batter. Bake 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 20 minutes before unmolding. Dust cooled cake with confectioners' sugar. Serve with blueberry sauce and sweetened whipped cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp fresh ginger
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1/3 cup salsa
                                                                  • Yes No 1 tbsp seedless raspberry preserves
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 3 ingredients in a bowl.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
                                                                  • Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.
                                                                  Yields: 4servings (serving size: 3 pork slices, about 1 tablespoon salsa mixture, and 1 1/2 teaspoons cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 coconut meat
                                                                  • Yes No 3/4 750 milliliter bottle light rum
                                                                  • Yes No 1 13 1/2 oz coconut milk
                                                                  • Yes No 1 15 oz cream of coconut
                                                                  • Yes No 2.5 12 oz evaporated milk
                                                                  • Yes No 2 large cinnamon stick
                                                                  • Yes No ice cube
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
                                                                  • Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
                                                                  • Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bacardi
                                                                  • Yes No
                                                                    coco lopez
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Bacardi
                                                                  • Yes No
                                                                    Coco Lopez
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No pinch cinnamon, ground
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz blanco tequila
                                                                  • Yes No 3/4 oz elderflower liqueur
                                                                  • Yes No 1 1/2 oz apple juice
                                                                  • Yes No 1 cinnamon stick
                                                                  • In a cocktail shaker, muddle the lemon quarters with the ground cinnamon. Add ice and the tequila, elderflower liqueur and apple juice and shake well. Strain into an ice-filled rocks glass and garnish with the cinnamon stick.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup chili sauce
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 tsp chopped serrano chili pepper
                                                                  • Yes No 1/2 lb wide rice noodles
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 1 1/2 inch, 12.3 oz extrafirm tofu, and cubes
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 3/4 cup scallion
                                                                  • Yes No 1/2 cup minced cilantro
                                                                  • Yes No 1/3 cup coarsely chopped dry roasted peanut
                                                                  • Yes No 6 lime
                                                                  • Combine first 6 ingredients; set aside.
                                                                  • Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
                                                                  • Combine egg whites and egg, stirring well with a whisk.
                                                                  • Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
                                                                  • Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 15 oz sweet potatoes in syrup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No butter
                                                                  • Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
                                                                  • Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
                                                                  • Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
                                                                  • Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.
                                                                  • Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
                                                                  • Bake at 400° for 12 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 34biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease

                                                                  Of the many cookies her grandmother made at Christmastime, these frosted molasses cookies were Cheryl Zakhar's favorite.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup crushed hard peppermint candy
                                                                  • In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
                                                                  • In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
                                                                  • Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
                                                                  • Bake cookies in a 350º regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
                                                                  • Peppermint Icing: In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.
                                                                  • Nutritional analysis per cookie.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 canned anchovy fillets
                                                                  • Yes No 1/4 tsp extra virgin olive oil
                                                                  • Yes No 1 tbsp key lime juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No dash worcestershire sauce
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 whole romaine heart
                                                                  • Yes No 4 slice baguette
                                                                  • Combine first 3 ingredients in a large wooden bowl. Press with the back of a spoon to make a paste. Stir in next 5 ingredients.
                                                                  • Whisk in 1/4 cup extra-virgin olive oil in a thin, steady stream. Continue to whisk to form a thick dressing. Stir in 2 tablespoons Parmesan cheese. Add romaine leaves, tossing to coat.
                                                                  • Arrange lettuce on 2 serving plates; sprinkle with cracked pepper and remaining 2 tablespoons Parmesan cheese, and serve with toasted baguette slices.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                  • Prep Time: 13 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup peach jam
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp yellow miso
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 12 romaine lettuce
                                                                  • Yes No 2 cup carrot
                                                                  • Yes No 2 cup jicama
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1 cup shredded red cabbage
                                                                  • Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.
                                                                  • Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce.
                                                                  Yields: 6servings (serving size: 2 wraps and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 5 minutes. Offer this colorful salad during the fall and winter when pears are in season and fresh walnuts are abundant.

                                                                  Ingredients
                                                                  • Yes No 1 5 oz, 6 cup gourmet salad greens
                                                                  • Yes No 1 red pear
                                                                  • Yes No 1/4 1 oz cup crumbled blue cheese
                                                                  • Yes No 3 tbsp fat free raspberry vinaigrette
                                                                  • Yes No 2 tbsp diced walnut
                                                                  • Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.

                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 6 cup shredded watermelon rind
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1 1/2 tbsp mustard powder
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.
                                                                  • Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers.
                                                                  • Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
                                                                  Yields: 3 ½cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

                                                                  Ingredients
                                                                  • Yes No 2 1 oz slice whole wheat bread
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 3/4 lb ground turkey
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
                                                                  • Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.
                                                                  Yields: 6servings (serving size: 4 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup plain bread crumb
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 chipotle chili canned in adobo sauce
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.
                                                                  • Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I adapted this recipe for braised greens and sausage soup from one by chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. While Folse uses mustard and collard greens and chaurice sausage (a spicy fresh pork sausage), I use Swiss chard, kale and smoked kielbasa. Folse says this soup is typical of the German immigrants who settled on the river in St. James Parish. They called it green gumbo. Crusty bread makes it a complete meal. Here's a larger photo of braised greens soup. Makes 8-10 servings of Braised Greens and Sausage Soup

                                                                  Ingredients
                                                                  • Yes No 1 swiss chard
                                                                  • Yes No 1 kale
                                                                  • Yes No 1 spinach
                                                                  • Yes No 1 small cabbage
                                                                  • Yes No 2 gallon beef stock
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 cup diced green bell pepper
                                                                  • Yes No 1/4 cup minced garlic
                                                                  • Yes No 1 lb smoked kielbasa
                                                                  • Yes No 1/2 lb smoked ham
                                                                  • Yes No 1 lb pork stew meat
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 tbsp filé powder
                                                                  • Yes No salt and cayenne pepper
                                                                  • Clean all greens two to three times under cold, running water, making sure to remove any bad leaves and to rinse away any soil or grit. Remove large center stem from leaves and discard. Chop greens coarsely. In a large stockpot, add water or beef stock, greens, cabbage, onions, celery, bell peppers and minced garlic. Bring to a rolling boil, reduce to simmer and cook, covered, 45 minutes. Remove the solids from the pot with a skimmer or slotted spoon, and set aside. Add sausage, ham and stew meat to liquid in the pot, and bring to a rolling boil. Reduce heat to simmer and cook until stew meat is tender and falling apart. Strain, reserving the liquid. Return 1 gallon of liquid to the pot. Slice sausage into 1/2-inch rounds and coarsely chop the ham and stew meat, and set aside. Place reserved greens, flour, thyme and filé powder (if using) in a food processor snd puree. Pour pureed mixture into the liquid in the pot and return to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally. Add chopped ham, stew meat and sausage back to the soup. Cook 10 minute more and season to taste with salt and cayenne pepper (if using). Additional reserved stock may be necessary to retain a soup-like consistency. Serve over rice or as is with a few slices of hard-cooked eggs.
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic ground mustard
                                                                  • Yes No 2 tsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/2 cup organic white wine vinegar
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
                                                                  • Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)
                                                                  • Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely. Seal the container and refrigerate for up to 2 weeks.
                                                                  Yields: ¾cup
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    seal

                                                                  Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dijon lemon vinaigrette
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp chopped thyme
                                                                  • Yes No 1/2 lb beef flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 10 cup red leaf lettuce
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 large tomato
                                                                  • Prepare grill.
                                                                  • To prepare vinaigrette, combine first 5 ingredients; set aside.
                                                                  • To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 1/2 oz unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No orange maple butter
                                                                  • Yes No maple syrup
                                                                  • Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
                                                                  • Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
                                                                  Yields: 125- to 6-inch pancakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A chilled watermelon quencher that’s sweet, salty, and 100 percent summer. This recipe was featured as part of our Father’s Day Breakfast menu.

                                                                  Ingredients
                                                                  • Yes No half small seedless watermelon
                                                                  • Yes No 1 tsp fleur de sel
                                                                  • Remove watermelon rind and chop the flesh, then purée in a blender. Add fleur de sel and refrigerate overnight. Serve very cold.
                                                                  Yields: 2servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Sprinkle cookies with coarse salt after glazing to enhance the maple flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup organic maple syrup
                                                                  • Yes No 2 large organic egg yolk
                                                                  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With mixer on low, beat in flour mixture.
                                                                  • Drop batter by tablespoons, 3 inches apart, onto two baking sheets. Using a flat-bottomed glass dipped in flour, flatten cookies to a 1/4-inch thickness. Bake until golden at edges, 12 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. Spoon over cookies.
                                                                  Yields: 40
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    simmer
                                                                  Chicken Yakitori
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 1/2 oz cup kombu
                                                                  • Yes No 1/4 cup bonito flakes
                                                                  • Yes No 3 cup sake
                                                                  • Yes No 1 cup soy sauce
                                                                  • Yes No 3/4 cup mirin
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 3 lb boneless skinless chicken thigh
                                                                  • Yes No 2 scallion
                                                                  • Yes No one 4 inch ginger
                                                                  • Yes No vegetable oil
                                                                  • In a saucepan, bring the water and kombu to a simmer. Add the bonito and return to a simmer. Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add the sake, soy sauce, mirin and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.
                                                                  • Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain. Alternately thread the chicken and scallions onto the skewers.
                                                                  • Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.
                                                                  • Light a grill. Brush the chicken and scallions with oil and grill over moderate heat, turning, until just cooked through, 10 minutes. Just before removing them from the grill, brush the skewers with the ginger juice and soy glaze. Serve, passing more glaze for dipping.
                                                                  Yields: 5
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Prep: 1 minute; Cook: 8 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat broiler.
                                                                  • Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
                                                                  • Combine sour cream and next 6 ingredients.
                                                                  • Place fillets on plates. Spoon sauce over fish.
                                                                  Yields: 4servings (serving size: 1 fillet and about 2 tablespoons sauce)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine

                                                                  Adults will like these ice cream sundaes with cherries and kirschwasser, a cherry schnapps, but serve it without the liqueur for those who don't care for it. Make these sundaes small and you can serve them for dessert without going over the top. Makes 4 small or 2 large ice cream sundaes.

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 2 cup vanilla ice cream
                                                                  • Yes No 2 oz kirschwasser
                                                                  • Yes No 1 cup amarena sauce
                                                                  • Yes No waffle cookies
                                                                  • Whip the cream until stiff, sweetening with powdered sugar to taste. Place 1/2 cup ice cream into each dish, top with 1 tablespoon kirschwasser, 1/4 cup amarena cherry sauce and 1/3 cup whipped cream. Decorate with cookies as desired.
                                                                  • Cherry Sauce recipe
                                                                  • Waffel Cookie recipe
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate

                                                                  You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

                                                                  Ingredients
                                                                  • Yes No 6 racks baby back ribs
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 recipes pierre's barbecue sauce
                                                                  • Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
                                                                  • Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
                                                                  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 36 oz large curd cottage cheese
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  Cuisine:YesNoeuropean

                                                                  The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 32 1 1/2 lb large shrimp
                                                                  • Yes No 32 bay leaf, fresh
                                                                  • Yes No 4 large lemon
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.
                                                                  • Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
                                                                  • Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
                                                                  Yields: 4servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  Corn cakes, often referred to as hoe cakes or johnnycakes, are basically cornmeal pancakes; they can be savory or sweet. Bobby Flay tops his sweet version with big scoops of homemade Georgia-peach ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2/3 cup stone ground yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 pint blackberry
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 200°. In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt. Working over a blender, use a table knife to scrape the milky liquid from the corn cobs. Add half of the corn kernels, the milk and the egg yolks to the blender and puree until smooth. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
                                                                  • Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.
                                                                  • Heat a large griddle. Brush lightly with butter. For each cake, pour a scant 1/4 cup of batter onto the griddle and cook over moderate heat until small bubbles appear on the surface, about 3 minutes. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.
                                                                  • Stack 4 or 5 corn cakes on each plate and dust with confectioners' sugar. Top each stack with a scoop of Peach-Maple Ice Cream and serve right away.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 27corn cakes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  last week, I gasped. The very same thing had just happened to me! Never one to let a coincidence go unexplored, I set to work finding the perfect recipe.

                                                                  Ingredients
                                                                  • Yes No inch bowl the flour, cornmeal, soda, salt and sugar, in another bowl the egg, add the the oil and the thinned yogurt and, add to the flour mixture and whisk gently until just blended, in the corn

                                                                  An East Prussian (now Poland) specialty, these meatballs in white sauce are flavored with capers and lemon juice and served with potatoes and pickled beets.

                                                                  Ingredients
                                                                  • Yes No ½ lb ground pork
                                                                  • Yes No ½ lb ground beef
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 small onions, fine, 1 quartered
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 whole black peppercorn
                                                                  • Yes No 4 juniper berry
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 2 to 4 oz small white wine
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 24 caper
                                                                  • Yes No 1 pinch sugar, granulated
                                                                  • Soak the day-old rolls in water and squeeze almost dry.
                                                                  • Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly.
                                                                  • Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs.
                                                                  • Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm.
                                                                  • Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
                                                                  • If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
                                                                  • Tip: Serve with boiled potatoes and pickled beets.
                                                                  • Guten Appetit!
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bind

                                                                  Coffee breath can be a deal-breaker, but if you’re single or have someone who loves you blindly then you can indulge in this dessert, which combines toasty, buttery bites of Vanilla Bean Pound Cake with a sweet Coffee Sauce. It’s so good you’ll be willing to risk coffee-breath exile. Game plan: For a slacker solution, substitute high-quality store-bought pound cake and caramel sauce, and whisk some coffee-flavored liqueur or strong espresso into the latter. This recipe was featured as part of our Valentine’s Day Menu.

                                                                  Ingredients
                                                                  • Yes No vanilla bean pound cake
                                                                  • Yes No coffee sauce
                                                                  • Heat the broiler to low and arrange the rack in the upper third. Scatter pound cake cubes on a baking sheet and place under the broiler until golden brown, turning cubes occasionally so they brown evenly, about 7 minutes.
                                                                  • Serve with toothpicks to dip cake into coffee sauce.
                                                                  Yields: 20servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  It may seem an unusual combination, but the green onions, garlic, and Parmesan cheese go beautifully with the oysters in this delicate pasta dish. It received raves in our Test Kitchens.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 cup sliced scallion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 small cup oyster
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 6 cup angel hair
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onions, parsley, and garlic; cook 8 minutes or until tender, stirring frequently. Add oysters; reduce heat, and cook 5 minutes or until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; tossing well to coat.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat

                                                                  Be sure to use the seeds from the jalapeño peppers to infuse the preserves with some heat. Serve as a condiment with toast, as a sandwich spread with smoked turkey, as a sauce for grilled or blackened chicken or pork chops, or as an appetizer topping with cream cheese and crackers.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2/3 cup apple cider vinegar
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No dash salt
                                                                  • Yes No dash cloves, ground
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 4 jalapeño chili pepper
                                                                  • Yes No 2 lb cherry
                                                                  • Yes No 1 large granny smith apple
                                                                  • Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
                                                                  • Note: Refrigerate preserves in an airtight container for up to three weeks.
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup whole wheat flour
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
                                                                  • Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
                                                                  • Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
                                                                  • Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)
                                                                  Cuisine:YesNoirish
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter 3 tablespoons, 2 tablespoons
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
                                                                  • Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
                                                                  • Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
                                                                  Yields: 6biscuits
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup plain whole milk greek yogurt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tsp coarsely chopped thyme
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No twelve long, 3 inch, 1 inch thick triangles of seedless red watermelon
                                                                  • Yes No 1/4 small cup mint
                                                                  • Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.
                                                                  • Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.
                                                                  Yields: 6first-course servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No two 3 lb rabbit
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 4 rosemary
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1/2 lb niçoise olives
                                                                  • In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate.
                                                                  • Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet.
                                                                  • Add the remaining 1/4 cup of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 6 2 lb small sweet potato
                                                                  • Yes No 3 red onion
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 5 sprig flat leaf parsley
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
                                                                  • Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop

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

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz campari
                                                                  • Yes No slice orange
                                                                  • Pour gin, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  The addition of cream cheese gives these chocolate chip cookies a rich, dense, cake-like texture.

                                                                  Ingredients
                                                                  • Yes No 4 oz organic cream cheese
                                                                  • Yes No 4 oz organic butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 1/2 tsp organic vanilla extract
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Heat oven to 350°. Grease a cookie sheet, or spray with nonstick cooking spray, or line with silicone liner. In a mixing bowl with electric mixer, beat cream cheese, butter, and sugars until light and fluffy. Beat in egg and vanilla until smooth. Slowly beat in the flour, baking powder, and salt. Fold in chocolate chips. Drop by teaspoonfuls onto prepared baking sheet(s), leaving about 1 inch between cookies. These cookies spread very little. Bake for 10 to 14 minutes, or until the cookies are set and lightly browned around the edges. Makes 2 1/2 to 3 dozen cookies. Related Cookies Cream Cheese Drop Cookies Cream Cheese Ball Cookies Chocolate Peanut Butter Chip Cookies Chocolate Oatmeal Cookies Chocolate Chip Oatmeal Cookies Easy Chocolate Chip Cookies Classic Chocolate Chip Cookies No Bake Cookies Chocolate Chip Cookies Oatmeal Cookies Cookie Recipes Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    slow cook

                                                                  Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup chopped fennel
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 6 cup fat skimmed chicken broth
                                                                  • Yes No 1 tbsp white and red miso paste
                                                                  • Yes No 2 tbsp thinly sliced chives
                                                                  • In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.
                                                                  • Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 2quarts; 6 to 8 servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb bosc pear
                                                                  • Yes No 1 8 oz orange
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 star anise
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 cup frozen cranberry
                                                                  • Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.
                                                                  • In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.
                                                                  • Stir in cranberries. Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup crushed tomato
                                                                  • Yes No 9 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp red wine
                                                                  • Yes No 1 tsp hot smoked paprika
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
                                                                  • Pour oil into a 5-qt. pot to a depth of 1 1/2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3/4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
                                                                  • Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
                                                                  • SERVES 2
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 2 cup unsweetened shredded coconut
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 big pinch kosher salt
                                                                  • Yes No 7 egg yolk
                                                                  • Yes No 1 ¼ cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 shiso leaves
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No spread unsweetened shredded coconut on a sheet pan and in a 350 f oven for about 6 minutes, until fragrant and, completely
                                                                  • Yes No inch food processor until the shiso is completely integrated the sugar
                                                                  • Combine milk, 1 ½ cups heavy cream, salt, 1 cup sugar and toasted coconut in a medium saucepan. Place over medium heat and bring to just a boil. Turn off heat and allow mixture to steep for at least 1 hour.
                                                                  • Whisk together yolks with remaining ¼ cup sugar. Rewarm milk/coconut mixture and gradually pour milk into the yolk mixture, whisking constantly, to bring yolks up to temperature. Return yolk/milk mixture to saucepan and stir continuously with a wooden spoon until the mixture thickens and when you swipe your finger across the back of the spoon the line stays.
                                                                  • Remove from heat and strain into a large bowl over the remaining ½ cup heavy cream and vanilla. Cool completely over an ice bath and chill for at least 6 hours or overnight. Process in an ice cream machine according to the manufacturers directions.
                                                                  • To serve: scoop ice cream, garnish with shiso sugar and leftover toasted coconut.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.

                                                                  Ingredients
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Cut each lime into 1/4-inch-thick slices; cut each slice into 4 wedges.
                                                                  • Stir together 1 qt. cold water and 1/4 cup lime juice. Fill each compartment of 3 ice cube trays evenly with lime juice mixture. Place 1 lime wedge in each ice cube compartment. Freeze 8 hours or until firm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 42ice cubes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze

                                                                  Any summer squashes may be used. Squash blossoms (available at farmers' markets) can be chopped and tossed in.

                                                                  Ingredients
                                                                  • Yes No 4 oz haricots verts and yellow wax beans
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 short lb penne pasta
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1 lb mixed summer squashes
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 jalapeno chiles, ribs
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 4 squash blossoms, petals only
                                                                  • Cook beans in a large pot of salted boiling water until crisp-tender, 3 to 4 minutes. Using a wire-mesh skimmer, transfer beans to a large bowl, reserving water in pot. Add pasta to boiling water, and cook until al dente. Drain, and add to beans. Stir in 2 tablespoons oil.
                                                                  • Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta mixture. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squashes. Cook until squashes are golden brown, about 2 minutes. Stir, and continue to cook, turning occasionally, until just tender, 3 to 4 minutes more. Add to pasta mixture.
                                                                  • Return skillet to medium heat, and add honey. Bring to a simmer and stir. Add vinegar and jalapenos. Cook until mixture is reduced by half but still slightly runny, about 1 minute. Pour over pasta mixture, and toss. Season with salt and pepper, and drizzle with oil. Stir in mint, cilantro, and thyme, and squash blossoms if desired. Serve immediately, or refrigerate up to 4 hours and serve at room temperature.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  as well!

                                                                  Ingredients
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No olive oil
                                                                  • Yes No 1 grilled chicken breast
                                                                  • Yes No 1 lb mozzarella cheese
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No flour
                                                                  • Yes No tomato
                                                                  • Yes No if using a pizza stone, put it in the oven as it's preheating
                                                                  • Preheat oven to 425°F. Heat a heavy-bottom pan over medium heat. Add onions and cook, stirring occasionally, until browned. Add a tablespoon of water to the hot pan and scrape off any brown bits. Remove from heat.
                                                                  • Using flour as needed, roll out half of pizza dough until thin (thin enough so the dough isn't in danger of tearing). Place dough on pan or stone. Spoon 1/2 cup tomato sauce and 1/4 cup BBQ sauce onto dough. Add 1/2 pound sliced mozzarella and half of the chopped chicken. Repeat with remaining dough for second pizza.
                                                                  • Bake for 10 to 15 minutes, or until dough is crisp and cheese is melted. Add caramelized onions to cooked pizzas, and drizzle with remaining 1/4 cup BBQ sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2thin crust pizzas, serves 4 to 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt

                                                                  These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill tacos and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 12 oz meatless fat free crumbles
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 8 6 oz cup corn tortilla chips
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 6 tbsp non-fat sour cream
                                                                  • Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lightlife
                                                                    Brands:
                                                                  • Yes No
                                                                    LIGHTLIFE
                                                                  Ingredients
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 1 15.5 oz white beans
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 small garlic clove
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 16 oz baby carrots
                                                                  • Yes No 6 small pita bread
                                                                  • Yes No 2 celery rib
                                                                  • Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.
                                                                  • Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.
                                                                  • Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.
                                                                  • Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup mustard powder
                                                                  • Yes No 2 cup organic white vinegar
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1/2 cup honey
                                                                  • Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
                                                                  • Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
                                                                  • Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 16 oz, 3/4 cup yam
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
                                                                  • Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.
                                                                  Yields: 6servings (serving size: 2 pancakes and 1 teaspoon pecans)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Decorate cupcakes for Halloween by creating not-too-scary monster faces on top of the cupcakes using colored frostings and an assortment of candies.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No assorted food coloring
                                                                  • Yes No inch assorted tubes icing in various colors
                                                                  • Yes No assorted candy
                                                                  • Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients alternately with milk, scraping down sides of bowl after each addition.
                                                                  • Fill each muffin cup about twothirds full. Bake until tops are springy to touch, 20 to 25 minutes (about 10 minutes for mini cupcakes). Cool in tin on wire rack. (Cupcakes can be made to this point and kept, in an airtight container, for 1 day.)
                                                                  • Make frosting: Using an electric mixer, beat together butter and shortening for about 2 minutes. Slowly beat in confectioners' sugar a little bit at a time. Beat in vanilla and salt, and continue beating for another minute until wellcombined. (Frosting can be made up to 1 week ahead; refrigerate in an airtight container and beat again before using.)
                                                                  • Divide frosting among separate containers for each color you wish to use, and add food coloring; leave some uncolored if desired. Frost cupcakes with an icing spatula.
                                                                  • Use assorted icing tubes to make hair, and use assorted candies to make faces.
                                                                  Yields: 12cupcakes (3 dozen minis)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute
                                                                  Boeuf Bourguignon
                                                                   4 h 15 m
                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 3 1/2 large lb boneless beef chuck roast, pieces of fat
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 1 3 cup dry red wine
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No roasted mushrooms and pearl onions
                                                                  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
                                                                  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
                                                                  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
                                                                  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
                                                                  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
                                                                  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
                                                                  Yields: 8
                                                                  • Prep Time: 1 hour 15 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp szechuan peppercorn
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 6 1/2 cup chicken stock
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No one 3 inch orange zest
                                                                  • Yes No one 4 inch fresh ginger 1 inch fine matchsticks, the rest
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 shiitake mushroom cap
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 3 oz mung bean noodles
                                                                  • Yes No 2 scallion green tops
                                                                  • In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
                                                                  • In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
                                                                  • In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
                                                                  • Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
                                                                  • Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 3/4 cup macadamia nut
                                                                  • Yes No 3 1/2 large lb granny smith apple
                                                                  • Yes No 1/3 2 oz cup diced crystallized ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 lime zest
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
                                                                  • In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  For this multihued starter, Andreas Viestad creates purees with three colors of tomatoes, seasoning each with salt, but little else.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lb dark heirloom tomatoes
                                                                  • Yes No salt
                                                                  • Yes No 1/2 lb yellow plum tomatoes
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No a few drops white wine vinegar
                                                                  • Yes No 1/2 lb cherry tomato
                                                                  • Yes No breadsticks
                                                                  • In a blender, puree the dark tomatoes at high speed, until very smooth, 2 minutes; scrape down the sides as necessary. Season the puree with salt and carefully pour into 4 glasses. Refrigerate for about 30 minutes, until the puree has firmed up slightly.
                                                                  • Rinse and dry the blender. Repeat the pureeing process with the yellow tomatoes. Add the parsley, thyme and vinegar; season with salt. Carefully pour the yellow puree into the glasses and refrigerate for about 15 minutes, until the yellow puree is set.
                                                                  • Rinse and dry the blender and process the cherry tomatoes to make the top layer of the parfaits. Refrigerate for 30 minutes. Garnish with breadsticks and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb baking potato
                                                                  • Yes No 4 12 oz boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
                                                                  • Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
                                                                  • Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4servings (serving size: 1 potato and 1/2 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I?ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here?s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can?t get these, buy tomatoes two or three days before you need them, but don?t keep them in the fridge as they won?t ripen. Leave them on a windowsill to get ripe. If there?s a choice then have a taste ? you?ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 carrot
                                                                  • Yes No a of fresh basil, • stalks
                                                                  • Yes No olive oil
                                                                  • Yes No 6 tbsp 6 tablespoons heavy cream
                                                                  • Yes No 1 tsp 1 teaspoon red wine vinegar
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 2lb super ripe tomatoes
                                                                  • Yes No vegetable stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I’ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here’s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can’t get these, buy tomatoes two or three days before you need them, but don’t keep them in the fridge as they won’t ripen. Leave them on a windowsill to get ripe. If there’s a choice then have a taste – you’ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently without coloring for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a blender or a hand-held immersion blender, but be careful as it will be hot. Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup crushed red grapes
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 5 parsley
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 small dried red chili pepper
                                                                  • Yes No one 5 lb whole beef flatiron
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 4 small carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No three 3 inch orange zest
                                                                  • Yes No 2 cup fruity red wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • MAKE THE MARINADE In a large, shallow glass or ceramic dish, combine the grapes, garlic cloves, parsley, bay leaves, rosemary, olive oil, salt and chile. Add the flatiron roast, turning to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning a few times.
                                                                  • MAKE THE BRAISE Preheat the oven to 325°. Remove the beef from the marinade and pat dry with paper towels. Strain the marinade through a food mill and reserve. Set a medium flameproof roasting pan over moderately high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the beef and cook over moderately high heat, turning once, until browned, about 10 minutes; transfer to a plate.
                                                                  • Add the remaining 2 tablespoons of olive oil to the roasting pan along with the onion, garlic, carrots, celery and orange-zest strips. Cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the red wine, bring to a boil and cook over moderately high heat until reduced by one-third, about 5 minutes. Add the stock and bring to a boil. Stir in the reserved marinade. Add the beef and cover with foil. Transfer the roasting pan to the oven and braise the meat for about 2 1/2 hours, turning once halfway through, until very tender.
                                                                  • Transfer the beef to a carving board and thickly slice across the grain. Arrange the beef on a platter. Skim any fat from the braising liquid; spoon the liquid over the meat with some of the vegetables and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated