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                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup vegetable broth
                                                                  • Yes No 3/4 cup couscous
                                                                  • Bring vegetable broth to a boil in a saucepan. Add couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 4 large fuyu persimmons
                                                                  • Yes No 5 medjool dates, pitted
                                                                  • Yes No 1/2 cup salted cashew
                                                                  • Yes No 1 tbsp diced crystallized ginger
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No lime
                                                                  • Toss persimmons with dates and cashews in a medium bowl. In a small microwave-safe bowl, whisk together ginger, honey, and salt. Microwave until honey is thin enough to drizzle, about 20 seconds. Whisk again, then drizzle on salad and toss to coat. Serve with lime wedges to squeeze on top.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Armagnac is a smooth, full-flavored brandy from southern France.

                                                                  Ingredients
                                                                  • Yes No 20 oz frozen sweet cherries
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup armagnac
                                                                  • Yes No vanilla frozen yogurt
                                                                  • Yes No semisweet chocolate
                                                                  • Bring cherries, lemon juice, sugar, and salt to a boil. Reduce heat, and simmer 5 minutes. Remove from heat, and stir in Armagnac. Return to heat, and simmer 1 minute more. Let cool completely. (Cherries can be refrigerated in sauce in an airtight container for up to 3 days.)
                                                                  • Scoop frozen yogurt into bowls, and spoon cherries and sauce over the top. Garnish with chocolate shavings.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 cup self-rising flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
                                                                  • Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.
                                                                  • Bake at 400° for 20 minutes or until rolls are golden brown.
                                                                  • Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 14rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Prep: 10 min., Chill: 2 hr. Top angel food cake, vanilla fat-free frozen yogurt, or pancakes with this sweet salsa, or serve it with baked cinnamon pita chips. Make up to four hours ahead.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced strawberry
                                                                  • Yes No 1 cup diced granny smith apple
                                                                  • Yes No 1 cup diced mango
                                                                  • Yes No 1 1/2 tbsp chopped mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp marmalade
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No mint
                                                                  • Stir together first 7 ingredients in a bowl; cover and chill 2 hours. Garnish, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Long days and outdoor picnics call for an easy pasta recipe that everyone will enjoy. This dish is easy, healthy and very elegant.

                                                                  Ingredients
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 1/2 cup pesto
                                                                  • Yes No 8 oz spinach
                                                                  • Yes No 2 cup edamame
                                                                  • Yes No 2 lemon
                                                                  • Yes No 3/4 cup almond
                                                                  Cuisine:YesNoitalian

                                                                  The best way to make salsa verde is to chop all the ingredients very finely by hand. It?s great served with grilled or roasted meat and fish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 —2 cloves of garlic
                                                                  • Yes No handful, small 1 of capers
                                                                  • Yes No handful, small 1 of gherkins pickled in sweet vinegar
                                                                  • Yes No 6 anchovy fillets
                                                                  • Yes No handful, large 2 handfuls of flat leaf parsley
                                                                  • Yes No 1 of fresh basil
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No 8 tbsp 8 tablespoons really good extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 2 16 oz bags frozen corn
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 russet potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours.
                                                                  • Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours 15 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  My friend and mentor, Kathy Eakin, introduced me to this unique twist on Southern-style dressing that she prepares for holiday dinners at her family home in Shelbyville, Tennessee. The recipe first appeared in Christmas with Southern Living 2001.

                                                                  Ingredients
                                                                  • Yes No 2 10 1/2 oz condensed chicken broth
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 1/4 cup yellow grits
                                                                  • Yes No 1 4 oz cup shredded parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground hot pork sausage
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 5 celery rib
                                                                  • Yes No 4 1 tbsp garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1 large egg
                                                                  • Combine broth, water, and grits in a large, heavy saucepan; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 20 to 25 minutes or until very thick, stirring often. Remove from heat, and add Parmesan cheese, stirring to melt cheese. Spoon grits mixture into a 13" x 9" baking pan lined with heavy-duty plastic wrap or coated with cooking spray. Cool completely. Cover and chill grits 2 hours or until very firm.
                                                                  • Preheat oven to 450°. Invert grits onto a large cutting board, and remove plastic wrap. Cut grits into 3/4-inch cubes. Place in a single layer on a large baking sheet or jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes; turn grits cubes, and bake 12 more minutes or until crisp and browned. Reduce oven temperature to 350°.
                                                                  • Cook sausage in a large skillet, stirring to crumble, until sausage is no longer pink; remove sausage from skillet, reserving drippings in skillet. Add butter to drippings in skillet, and place over medium-high heat until butter melts. Add celery, garlic, and onion; saut´ 5 minutes or until vegetables are tender. Combine onion mixture, sausage, grits cubes, and parsley, tossing gently. Drizzle egg over grits mixture, and toss gently; spoon into an 11" x 7" baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 to 45 minutes or until browned.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  This recipe for Hungarian creamed sweet-and-sour cabbage soup - teifeles cukros ecetes kaposztaleves - tastes even better when made with the cooking water from smoked pork butt, but broth or water can be used instead. This soup is meant to be thick and hearty and can be creamed or uncreamed as in Hungarian Cukros Ecetes Kaposztaleves, or served over noodles or rice as a main course, creamed or uncreamed. View this larger image of creamed sweet-and-sour cabbage soup recipe. Makes 6 servings Hungarian Creamed Sweet-and-Sour Cabbage Soup

                                                                  Ingredients
                                                                  • Yes No cooking liquid from smoked pork butt
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 small cabbage
                                                                  • Yes No 1 diced tomato in can
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 large potato
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No leftover smoked port butt
                                                                  • Place reserved smoked pork butt cooking liquid into Dutch oven or large pot. Add all remaining ingredients except potatoes, sour cream-flour mixture and meat. Add additional water or broth, if necessary, so ingredients are covered by 2 inches. Bring to a boil and simmer, 30 minutes, partially covered. Add potatoes and return to a boil. Cook, partially covered, until tender, 20-30 minutes. Temper sour cream-flour mixture and whisk it into the hot soup. Add meat and heat through. If you have leftover cabbage and potatoes from the smoked pork butt dinner, you can add them to the soup along with the meat. Portion into warm bowls and serve with crusty bread.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken

                                                                  Ingredients
                                                                  • Yes No 1 5 to 7 lb roasting chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Heat oven to 350°. Remove giblets from the cavity and discard or freeze for another use. Rinse the chicken and pat dry. Sprinkle the cavity with salt and pepper. Put cut up lemon in the cavity, if using. Combine the salt, cayenne, pepper, cardamom, cumin, cinnamon, mace, and ginger. Wash the chicken and pat dry. Place the chicken on a rack in a roasting pan then rub all over with olive oil. Rub with the spice mixture. Pour about 1/2 cup of water or broth in the bottom of the roasting pan. Roast, basting 2 or 3 times, for 2 to 2 1/2 hours, or until a meat thermometer in inserted in the thickest part of the thigh registers about 165°. More Roasted Chicken Tarragon and Chive Roasted Chicken Quick Pesto Roasted Chicken Roasted Chicken With Bacon and Sage Roasted Chicken With Orange Glaze
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1/2 oz heavy whipping cream
                                                                  • Yes No 1 large egg white
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • In a cocktail shaker, combine all of the ingredients except the ice and grated lemon zest. Shake vigorously for 30 seconds. Add ice, then shake again. Strain into a chilled martini glass. Garnish with the grated lemon zest.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    refrigerate

                                                                  Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 1 lb firm black plums, and pitted
                                                                  • Yes No 1 lb firm peaches, and pitted
                                                                  • Yes No 1/2 lb firm nectarines, and pitted
                                                                  • Yes No 1/2 lb firm pluots, and pitted
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No mint
                                                                  • Prepare grill.
                                                                  • To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
                                                                  • To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Time: 10 minutes. Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.

                                                                  Ingredients
                                                                  • Yes No 15 oz ricotta cheese
                                                                  • Yes No our best pizza dough
                                                                  • Yes No 5 oz coppa
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No lemon juice
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 5 cup baby arugula
                                                                  • Evenly spread 2 heaping spoonfuls (1/3 cup) ricotta cheese onto each half-grilled dough round, then top with several slices of coppa. Grill as directed in step 6.
                                                                  • In a bowl, combine oil, lemon juice, and a pinch each of salt and pepper; toss with arugula. About 1 minute before pizzas are done, evenly scatter a generous amount of dressed arugula onto pizzas and finish grilling, covered, for about 1 minute.
                                                                  • Note: Nutritional analysis is per serving with crust.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp rosemary
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp fine dry bread crumb
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
                                                                  • In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
                                                                  • Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
                                                                  • Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

                                                                  Ingredients
                                                                  • Yes No 1 x pizza dough recipe
                                                                  • Yes No flour
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lb 1 pound mixed mushrooms
                                                                  • Yes No chanterelles, shiitake
                                                                  • Yes No enoki and cremini
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 4 sprigs of fresh thyme
                                                                  • Yes No 1/4 cup butter sea salt and freshly ground black pepper
                                                                  • Yes No 1 cup quickest tomato
                                                                  • Yes No sauce
                                                                  • Yes No 11 oz 11 ounces spinach leaves
                                                                  • Yes No 2 x 4 ounce balls of
                                                                  • Yes No mozzarella cheese
                                                                  • Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.First, make your pizza dough. Preheat the oven to full whack, then tear the punched-down dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you’re ready to cook them, or you can put your topping on and cook them straightaway.Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefl y in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet (use two if you need to), pizza stone or granite slab.Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Iced drinks called "granizados" are very popular in Spain during the hot summers. This "granizado" is made with espresso coffee combined with cocoa powder and brown sugar. It is easy to prepare and very refreshing as a snack or dessert on hot summer days.

                                                                  Ingredients
                                                                  • Yes No 2 500 milliliter cup strong coffee
                                                                  • Yes No 4 110 gram oz brown sugar
                                                                  • Yes No 5.5 150 gram oz cocoa powder, unsweetened
                                                                  • This Granizado de Café y Cacao recipe makes 4 servings of a 1/2 cup each.
                                                                  • Brew the coffee in an espresso maker and transfer to a medium size mixing bowl. Add brown sugar and stir with a wire whip until brown sugar is completely dissolved. Allow to cool to room temperature in the bowl. This may take 15-20 minutes.
                                                                  • When coffee has cooled, add half of the cocoa powder to the coffee and stir with the wire whip until it is thoroughly blended. Blend in the rest of the cocoa powder.
                                                                  • Cover mixing bowl with plastic wrap and place into freezer. After 30 minutes, remove and blend with a stick mixer or a wire whip. Re-cover and return to the freezer. Repeat this process every 30 minutes until the coffee mixture is frozen and slightly slushy. This may take 3-4 hours.
                                                                  • Place individual glass dessert cup or demitasse cups into freezer one hour before you are ready to serve. Serving the granizado in frozen cups will keep it from melting too quickly.
                                                                  • Scoop granizado into the individual frozen cups. Garnish with a fresh strawberry or sprig of mint, if desired.
                                                                  Yields: 4servings
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Not quite a pizza, not really a gratin, this unconventional Franco-Italian mix is hard to categorize but easy to love. The combination of bread dough and potatoes may seem surprising, too; yet it's common in Europe.

                                                                  Ingredients
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 lb homemade pizza dough
                                                                  • Yes No 6 oz gruyère cheese
                                                                  • Heat the oven to 400°. Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan. Cover and bring to a boil. Uncover and simmer until the potatoes are just tender, about 5 minutes. Remove the potatoes with a slotted spoon and transfer to a bowl.
                                                                  • Add the celery and cream to the simmering broth and cook, stirring frequently, until the celery is very tender and the cream has thickened, about 10 minutes. Add the celery mixture to the potatoes and fold gently to combine.
                                                                  • Meanwhile, oil two 12-inch pizza pans or large baking sheets. Press the dough into a 9-by-13-inch rectangle on each prepared pan. Bake until the dough begins to brown, about 7 minutes. Spoon the potato mixture over the dough. Sprinkle the cheese over the top and bake until the cheese and crust are golden, about 15 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  It's Chocolate Week! What's chili doing here? Well, this is Cincinnati chili - a blend of cinnamon, hot pepper, cumin, and, yes, chocolate. It's not a gimmick or a mole-wannabe. Cincy chili is rich treat all its own...

                                                                  Ingredients
                                                                  • Yes No two way, spaghetti
                                                                  • Yes No three way, chili, spaghetti, and cheddar cheese
                                                                  • Yes No four way, chili, spaghetti, cheese, and onions
                                                                  • Yes No kidney bean
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 small dried red peppers
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 3 tbsp natural unsweetened cocoa
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp chipotle chili pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 15 oz tomato sauce
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/2 cup water
                                                                  Cuisine:YesNocincinnati

                                                                  Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.

                                                                  Ingredients
                                                                  • Yes No 8 cup sliced yellow squash
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 6 oz hot turkey italian sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 oz slice day old white bread
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/3 1 1/2 oz cup diced provolone cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
                                                                  • Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
                                                                  • Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
                                                                  • Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake

                                                                  These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup organic butter
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 cup organic flour
                                                                  • In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
                                                                  • Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.
                                                                  • Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.
                                                                  • Note: Nutritional analysis is per cracker.
                                                                  Yields: 36crackers
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Apéritif cocktails are blends of wine, spirits, and liqueurs that are served generally before, but sometimes after, dinner. The cocktail may often be taken for granted, but the apéritif rarely is. Put the two together, and you have a sublime combination that beckons the appetizer tray. Whatever the ingredients, an apéritif is a light alcoholic beverage meant to stimulate the appetite, the conversation, and the mind. The soul of the apéritif is a mix of conviviality and reflection.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz lillet blanc
                                                                  • Yes No 1 oz gin
                                                                  • Yes No lemon peel
                                                                  • Stir the Lillet and gin in a pitcher half full of ice, and strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 6 oz canned italian tuna in olive oil
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 5 oz fresh baby arugula
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
                                                                  • Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 1/4 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    finish

                                                                  At one time, you could find salt cod—fish preserved by drying and salting—on Viking ships. Now you can find it in specialty food stores. What to buy: Look for salt cod near the fish counter in specialty food stores. It often comes in wooden 1-pound boxes. Game plan: Be sure to start soaking the cod and beans 1 day ahead.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb salt cod
                                                                  • Yes No 2 cup cannellini bean
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 1/2 cup chopped leek
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 lb manila clams
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Place the salt cod in a large glass or plastic mixing bowl with enough cold water to cover it and let it soak for 24 hours in the refrigerator, changing the water 2 or 3 times. Put the beans in another bowl, cover with cold water, and let soak for 24 hours in the refrigerator.
                                                                  • Drain the beans, transfer them to a medium saucepan, and add fresh cold water to cover. Bring to a simmer and cook gently (do not boil) until the beans are tender, about 40 minutes. Add the salt after 20 minutes. Strain the beans and reserve some of the cooking liquid.
                                                                  • Drain the salt cod and trim off any brown flesh. Place the fish in a medium saucepan and add the milk, peppercorns, and bay leaves. Simmer over medium-low heat until the cod is soft and flakes easily, about 20 minutes. Remove from heat, strain the fish from the pan, and place in a bowl. Use a fork to flake the cod into bite-size pieces. Discard the milk and seasonings.
                                                                  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrot, leeks, and thyme and cook for 3 minutes, stirring occasionally. Add the clams and wine, stir, and cover. Cook just until the clams open, about 7 to 10 minutes. (Discard any clams that do not open.)
                                                                  • Add the reserved cod and beans, lemon zest, and parsley and stir; add some of the bean-cooking liquid if the stew seems too thick. Ladle the stew into small bowls, drizzle with olive oil, and serve.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 2light meals or 4 starters
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  Who says you need meat? Grab a can of chickpeas-aka garbanzo beans- and stir up easy, healthful dishes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 head broccoli, including stalks
                                                                  • Yes No 1 10.5 oz chickpeas in can
                                                                  • Yes No 1/3 cup vegetable broth
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • In a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. Carefully add onion, garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes.
                                                                  • Toss in broccoli; sauté for 3 minutes. Add chickpeas, broth and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.
                                                                  • Uncover, season with pepper, sprinkle with Parmesan and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Josh DeChellis is used to diners' initial skepticism when it comes to what he calls his more "out of control" ingredient combinations. Even the F&W Test Kitchen wondered if nori and wasabi could possibly go with the beef here. They do, and brilliantly. What's more, the recipe's healthy; ounce for ounce, sirloin has less saturated fat than chicken thigh with skin.

                                                                  Ingredients
                                                                  • Yes No 2 scallions, white and tender green parts only
                                                                  • Yes No 1/2 lb shiitake mushroom
                                                                  • Yes No coarse kosher salt and freshly ground pepper
                                                                  • Yes No 1 thick, 1 1/4 inch lb sirloin steak
                                                                  • Yes No three 8 inch nori
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 2 tbsp wasabi powder
                                                                  • Preheat the oven to 400°. In a small saucepan of boiling water, blanch the scallions for 2 minutes. Drain and rinse under cold water. Set a rack on a baking sheet and arrange the shiitake caps on the rack, gill sides down. Season lightly with salt and pepper.
                                                                  • Season the steak with salt. In a food processor, coarsely grind the nori with the sesame seeds, red pepper and 1 teaspoon black pepper. Spread the nori mixture on a plate and dredge the steak in it.
                                                                  • In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the steak and cook over moderately high heat until the nori is toasted, about 4 minutes per side. Place the steak over the mushrooms and roast for about 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes.
                                                                  • Meanwhile, halve the scallions lengthwise and quarter the mushroom caps. In a small bowl, whisk the tamari with the mirin, lemon juice and the remaining 1/2 tablespoon of olive oil.
                                                                  • Slice the steak 1/4 inch thick and arrange it on plates with the shiitake mushrooms and scallions and a small mound of wasabi. Drizzle the tamari sauce over the steak and serve.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large watermelon
                                                                  • Yes No 1/2 cup salt
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 1 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 tsp allspice, ground
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Cut pulp from watermelon rind, leaving a small amount of red pulp on rind. Reserve pulp for another use. Cut rind into 1-inch cubes, and place in a large bowl.
                                                                  • Stir together salt and 2 quarts water. Pour over rind. Cover and chill 8 hours. Drain; rinse well.
                                                                  • Combine rind with water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tender. Drain.
                                                                  • Combine remaining 2 cups water, vinegars, and next 5 ingredients in Dutch oven or very large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until mixture becomes a thin syrup. Add rind, and simmer 5 to 6 minutes or until rind becomes translucent.
                                                                  • Pack hot rind mixture into hot jars, distributing lemon and spices evenly and filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 20 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 3pints
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No tbsp dark brown sugar
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No ¾ tsp basil leaves, dried
                                                                  • Yes No ½ tsp thyme leaves, dried
                                                                  • Yes No ½ tsp savory, ground
                                                                  • Yes No ½ tsp coriander seed, ground
                                                                  • Yes No ½ tsp black pepper
                                                                  • Yes No ½ tsp white pepper
                                                                  • Yes No ¼ tsp cumin, ground
                                                                  • Yes No 1 3 lb rack beef spareribs
                                                                  • Mix salt, sugar, paprika, mustard, onion, garlic, basil, thyme, savory, coriander, peppers, and cumin in a bowl. Rub the ribs all over with the spice mixture. Let sit at room temperature for 1 hour or chill overnight.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ). Place ribs, meat side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once, until the tip of a small knife slips easily in and out of the meat, 3–4 hours.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook

                                                                  Potato salad with bacon is a delicious twist on this traditional summer side.

                                                                  Ingredients
                                                                  • Yes No 6 medium potato
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp diced pimiento
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No multiple ingredients in one line
                                                                  • Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
                                                                  • Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."

                                                                  Ingredients
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No ice cube
                                                                  • Yes No 2 oz domestic brandy
                                                                  • Yes No 1 oz Cointreau
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 3 long inch lemon zest
                                                                  • Place sugar in a shallow dish or saucer. Run the lemon wedge around the rim of a martini glass and discard. Dip rim in sugar to coat. Fill glass with ice and set aside to chill.
                                                                  • Fill a cocktail shaker with ice and add brandy, Cointreau, and lemon juice; shake vigorously.
                                                                  • Remove ice from glass and discard. Twist lemon peel over glass; strain cocktail into glass. Serve immediately.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Brown sugar stars in this drop-dead-scrumptious dessert, adding depth and complexity to everything from the yellow cake layers to the creamy caramel filling and cream cheese frosting. Use a candy thermometer to give the caramel proper flavor and consistency-get it right, and this cake could make your reputation as a baker.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup evaporated milk
                                                                  • Yes No caramel cream cheese frosting
                                                                  • Yes No garnish, pecan praline
                                                                  • Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
                                                                  • Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
                                                                  • Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
                                                                  • Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
                                                                  Yields: 1(9-inch) 2-layer cake
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

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

                                                                  Ingredients
                                                                  • Yes No 1 oz french bread
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 canned anchovy fillets
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.
                                                                  • To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 pinch crushed red chili pepper
                                                                  • Yes No 1 1/2 littleneck lb clam
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
                                                                  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
                                                                  • Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.

                                                                  Ingredients
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 oz unsalted butter
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 1 1/2 lb mcintosh apple
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No cream
                                                                  • Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
                                                                  • Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
                                                                  Yields: 19-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No lime
                                                                  • Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
                                                                  • Microwave soy sauce, honey, lime juice, ginger, and garlic on HIGH for 2 minutes. Arrange asparagus on a platter. Drizzle soy sauce mixture over asparagus; sprinkle with toasted sesame seeds. Serve with lime wedges.
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp 2 tablespoons patak’s korma paste
                                                                  • Yes No 4 x coley fillets, skin on
                                                                  • Yes No olive oil
                                                                  • Yes No 4 spring onions
                                                                  • Yes No x tin low fat coconut milk
                                                                  • Yes No a sprigs of fresh coriander, stalks
                                                                  • Yes No to 1 fresh red chilli
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No sea salt
                                                                  • There’s loads of coley (which is also known as saithe and coalfish) in the sea. Looks-wise it’s more of an ivory colour than the snow white you’re used to but it’s beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats have been enjoying it for years – lucky things – and sadly a lot of it is thrown overboard as bycatch. Coley is really versatile. Coley is often half the price of cod so you can feed twice as many people, or just save yourself loads of money. Normally you’d start cooking a fillet of fish skin-side down, but I’ve gone flesh-side down here to really encrust the fish and get those flavours going. Korma is mild enough for kids to eat too and when something tastes this good, you’d be mad not to try it. Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes. Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour. Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm. Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it. Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.Visit the Jamie Oliver Patak's page
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Sweet, crunchy apple and broccoli create a refreshing, light side dish. Prepare this salad up to eight hours in advance for best flavor and texture.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 6 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 head broccoli
                                                                  • Yes No 1 1/4 cup chopped fuji apple
                                                                  • Yes No 1/4 cup minced walla walla
                                                                  • Combine first 6 ingredients in a large bowl, stirring well with a whisk.
                                                                  • Coarsely chop broccoli into 1 1/2-inch pieces, and place in bowl with vinegar mixture. Add chopped apple and minced onion, tossing to coat.
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat

                                                                  For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.

                                                                  Ingredients
                                                                  • Yes No 1 4 to 4 1/2 lb whole organic chicken
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup organic barbecue sauce
                                                                  • Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
                                                                  • Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
                                                                  • About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Give yourself plenty of time (and counter space) to make these. And be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro. What to buy: Look for medium-size shrimp. For a slacker solution, buy a ready-to-eat shrimp cocktail ring from the supermarket and slice the shrimp in half lengthwise. Rice sticks and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap. This recipe was featured as part of our Cooling Off story, as well as our Chile Pepper Recipes photo gallery and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 medium shrimp in their shells
                                                                  • Yes No 2 oz rice vermicelli
                                                                  • Yes No 8 8 1/4 inch round “ rice paper wrappers
                                                                  • Yes No 1/2 cup mung bean sprout
                                                                  • Yes No 24 1 small bunch small mint
                                                                  • Yes No 16 basil
                                                                  • Yes No 8 small cilantro
                                                                  • Yes No 1 thai hot pepper, serrano pepper
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 2 large scallion
                                                                  • Yes No 4 boston lettuce leaves
                                                                  • Yes No peanut sauce
                                                                  • Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run under cold water until they are cool. Peel and halve shrimp lengthwise down the center. Cover and refrigerate.
                                                                  • Cook the rice noodles according to the package directions. Drain and set aside.
                                                                  • Clear a work surface such as a large wooden cutting board for rolling the summer rolls, and prepare a pan that is roomy enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers and arrange them in the following order around the work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, hot pepper, cucumber, scallions, and lettuce.
                                                                  • Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface.
                                                                  • Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of cilantro, and 2 pieces of hot pepper. Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
                                                                  • Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
                                                                  • Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.
                                                                  • Serve rolls with Peanut Sauce.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8rolls
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 2 lb sea bass fillets, about 1 inch thick
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup pesto
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
                                                                  • Put a fish fillet in the center of each square of foil. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread the fish with the pesto. Cover the pesto with the carrots and top with the zucchini. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gather the foil around the fish and drizzle the fish with the oil and wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.
                                                                  • Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This simple side is a classic crowd-pleaser. Toss cooked green beans with sauteed shallots, lemon juice, salt, and pepper, and top with crumbled bacon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb green bean
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
                                                                  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  Rollie Wesen's secret for making a crisp topping is to sprinkle it lightly over the fruit in a thick, even layer without packing the crumbs together. He is super-generous with the topping because he loves how it complements the tangy filling.

                                                                  Ingredients
                                                                  • Yes No 2 lb rhubarb stalks
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup quick cooking rolled oats
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 3/4 tsp salt
                                                                  • MAKE THE FILLING Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
                                                                  • MAKE THE TOPPING Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
                                                                  • Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  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

                                                                  as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution - bake your pudding in a water bath and call it pots de crème.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 3 tbsp whiskey
                                                                  • Heat oven to 300 and place a rack in the middle. Bring about 4 cups water to a simmer. In a large baking dish, arrange six ramekins and set aside.
                                                                  • Chop chocolate into small pieces.
                                                                  • In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and stir in chocolate until completely melted.
                                                                  • In a separate bowl, combine honey, egg yolks and whiskey. Whisk for about 2 minutes until thickened. Add the chocolate mixture very slowly to bring up the temperature, whisking constantly.
                                                                  • Divide the mixture among the ramekins and pour simmering water into the baking dish until the ramekins are half immersed. Bake for 30 to 40 minutes or until the outer edges are set. The middle will still be jiggly, but the cream will continue to set as they cool.
                                                                  • Cool to room temperature for about 1 hour. Serve, or refrigerate for up to 4 days.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated thin crust pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup refrigerated pesto
                                                                  • Yes No 1 1/2 cup seedless red grape
                                                                  • Yes No 8 oz skinless, boneless rotisserie chicken breast
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Yes No 3 tbsp grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Preheat oven to 425°.
                                                                  • On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 wedges)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8 oz chow mein noodles
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 9 oz chanterelle mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1/2 tsp chinese chile sauce
                                                                  • Cook the noodles in a large pot of boiling, salted water until al dente. Drain and shake off the excess water.
                                                                  • Heat a wok until very hot. Add the canola oil and heat until shimmering. Add the chanterelles, season with salt and pepper and stir-fry over high heat until softened, 5 minutes. Add the eggs and stir-fry for 10 seconds. Immediately add the noodles, butter, scallion, soy sauce, oyster sauce and chile oil and stir-fry until the eggs are cooked but still slightly creamy, 2 to 3 minutes. Serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for blackberry noodle kugel is a sweet dish common throughout Eastern Europe, especially Hungary, Poland and the Czech Republic. In this kugel recipe, fruit and white wine are used, and the cheese and sour cream, as in this kugel recipe, are omitted. Any seasonal fruit will work here. Here's a larger picture of blackberry noodle kugel. The recipe can easily be doubled for a 9x13-inch pan. This is a great breakfast, dessert, brunch or buffet table dish. Makes 4-6 servings (9-inch square pan) of Blackberry Noodle Kugel

                                                                  Ingredients
                                                                  • Yes No 8 oz wide egg noodles
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 pint blackberries, and air dryed
                                                                  • Yes No 3 large egg
                                                                  • Yes No generous amount cinnamon
                                                                  • Heat oven to 350 degrees. Brush a 9-inch square pan with some of the melted butter. In a large bowl, combine the noodles, remaining butter, sugar (1 1/2 cups when using wine, 1 cup with apple juice), wine or apple juice and berries. Gently mix in the eggs so as not to break down the berries. Transfer to prepared pan and sprinkle the entire top with generous coating of cinnamon. Bake about 30-45 minutes or until top is crisp and bubbly.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 5 6 to 8 oz apple
                                                                  • Yes No 14 oz soft caramels
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 cup sweetened, dried coconut
                                                                  • Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.
                                                                  • In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.
                                                                  • Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
                                                                  • Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.
                                                                  • Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.
                                                                  • Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.
                                                                  • Place 1 cup sweetened, shredded dried coconut on a plate. Roll bottom third of each apple in coconut to coat. Refrigerate until chocolate is firm, about 15 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft

                                                                  Marcia Kiesel adds crunch and flavor to cranberry sauce by adding pumpkin seeds roasted with cumin and paprika.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb frozen cranberry
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 3/4 cup raw pumpkin seeds
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. In a saucepan, bring the cranberries, sugar and water to a boil, stirring to dissolve the sugar. Boil over high heat, stirring occasionally, until the cranberries pop, about 10 minutes. Let cool to warm and stir in the cinnamon.
                                                                  • On a large rimmed baking sheet, toss the pumpkin seeds with the oil. In a small bowl, mix the paprika and cumin; toss with the pumpkin seeds. Spread the seeds in an even layer and sprinkle with salt and pepper. Bake for about 8 minutes, until lightly browned. Let cool completely. Just before serving, stir the pumpkin seeds into the cranberry sauce and serve.
                                                                  Yields: 5cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 1/2 cup lime juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 cup ruby red grapefruit juice
                                                                  • Place 3 Tbsp. honey in a microwave-safe bowl and microwave until warm. Combine 1 1/2 cups lime juice, 1 cup sugar and warm honey in a pitcher. Stir to dissolve sugar. Stir in 6 cups ruby red grapefruit juice. Refrigerate until chilled. Serve over ice.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.

                                                                  Ingredients
                                                                  • Yes No 1/4 1 oz cup pine nut
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 15 1/2 oz white beans
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 oz pitted black olive
                                                                  • Yes No coarse salt
                                                                  • Yes No crackers and carrot sticks
                                                                  • Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.
                                                                  • Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.

                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 lemons
                                                                  • Yes No sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No fish fillets
                                                                  • Yes No oregano
                                                                  • Yes No 800 gram beautifully ripe mixed tomatoes
                                                                  • Yes No 2 bulbs of fennel, herby tops
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No chilli
                                                                  • The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking).If your fillets are 2cm thick, they’ll only need about 2 minutes cooking time. If the fish breaks up, don’t worry as you’ll be flaking it up later anyway. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate.To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish

                                                                  This salad is accompanies many Latin meals. It has a simple lime dressing that allows the fresh flavors of the ingredients to shine. Corn, onions, cilantro, red pepper, and cubes of queso fresco (farmer's cheese) are tossed with a little bit of vegetable oil, lime juice, salt and pepper. If you can find frozen Andean choclo corn at your local Latin grocery, it is fantastic in this light, refreshing, and nutritious salad.

                                                                  Ingredients
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 8 oz queso fresco cheese
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No salt and pepper
                                                                  • Whisk lime juice into oil and season with salt and pepper. Gently toss all ingredients together. Taste and season with salt and pepper as desired. Serve chilled.
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad. The ingredients can be prepared the day before and refrigerated. Return to Healthy Lessons in Lunch Menu.

                                                                  Ingredients
                                                                  • Yes No 2 4 cup broccoli
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 large lb cherry tomato
                                                                  • Yes No 1 tbsp coarsely chopped oregano
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No 2 large cup drained gigande beans
                                                                  • Yes No 2 oz baby spinach
                                                                  • Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
                                                                  • Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
                                                                  • Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
                                                                  • Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 2 1/2 cup vegetable stock
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No six 12 oz chicken breasts on the bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No roasted asparagus
                                                                  • In a medium saucepan, toast the barley over high heat, stirring a few times, until browned and fragrant, about 5 minutes. Add the vegetable stock and oil, cover and simmer over moderately low heat for 5 minutes. Strain the mixture into a glass measuring cup, pressing firmly on the barley to extract as much liquid as possible. You should have about 1 cup. Return the infusion to the saucepan and keep warm.
                                                                  • In a small saucepan, cover the egg with 2 inches of water and bring to a boil. Simmer over low heat until soft-boiled, about 3 minutes. Drain and cover with cold tap water.
                                                                  • In each of 2 large nonstick skillets, melt 6 tablespoons of the butter. Season the chicken breasts with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook over moderately low heat, turning a few times, until the skin is golden and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 155°, about 25 minutes. Transfer the chicken to a work surface and let rest for 10 minutes.
                                                                  • Meanwhile, using a serrated knife, slice off the top 1/4 inch of the egg shell. Using a small spoon, scoop the egg into a blender. Add the warm barley infusion and blend to a foamy sauce. Season with salt.
                                                                  • Remove the chicken breasts from the bone and halve them lengthwise. Arrange the chicken on plates, cut sides up. Ladle the barley foam alongside and serve with roasted asparagus.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. You'll find, though, that a bit of bite enlivens the lentils.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 lb lentil
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb broccoli rabe
                                                                  • Yes No 1 1/2 lemon
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Stir in the lentils, water, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, about 30 minutes.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.
                                                                  • Stir the lemon zest into the soup. Remove the bay leaf. Ladle the soup into bowls and top each serving with some of the broccoli rabe.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No ¼ green bell pepper
                                                                  • Yes No cup chili sauce
                                                                  • Yes No cup packed brown sugar
                                                                  • Yes No ¼ cup bourbon
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No ½ tsp coriander seed, ground
                                                                  • Yes No ¼ tsp cayenne pepper, ground
                                                                  • Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until soft, about 4 minutes. Stir in chili sauce, sugar, bourbon, Worcestershire, vinegar, honey, mustard, chili powder, salt, pepper, coriander, and cayenne; simmer, stirring, until thickened, about 30 minutes.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.

                                                                  Ingredients
                                                                  • Yes No streusel topping
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No cake
                                                                  • Yes No 1 cup fed sourdough starter
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.
                                                                  • Mix the streusel topping first by combining flour, sugar and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer, if you wish.
                                                                  • Set crumbs aside.
                                                                  • To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
                                                                  • Pour the batter into a buttered and floured, 8 or 9 inch square pan or an 8 inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.
                                                                  • Let the cake rise for about 30 minutes in a warm place.
                                                                  • Bake at 375°F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
                                                                  • Remove, cool and enjoy.
                                                                  Yields: 1, 9x9 inch cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  You can make this casserole up to two days in advance, cover it, and store it in the refrigerator—but you'll need to bake it an additional 10 minutes. If you're cooking for one or two, the leftovers make great lunches and dinners throughout the week. Serve with a mixed greens salad.

                                                                  Ingredients
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 basil and garlic–flavored polenta
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 1 24 oz fire roasted tomato garlic pasta sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz cup shredded reduced fat 4 cheese italian cheese
                                                                  • Preheat oven to 375°.
                                                                  • Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add polenta slices; cook 3 minutes on each side or until lightly browned. Arrange polenta slices in an 11 x 7–inch baking dish coated with cooking spray.
                                                                  • Reheat pan over medium-high heat. Add beef to pan. Cook 4 to 5 minutes, stirring to crumble; remove from pan, and drain, if necessary. Add zucchini to pan; sauté 3 to 4 minutes or until tender. Add beef, pasta sauce, and pepper; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta; sprinkle with cheese.
                                                                  • Bake at 375° for 18 to 20 minutes or until bubbly and cheese melts.
                                                                  • Choice ingredient
                                                                  • As a shortcut to making polenta from scratch in a saucepan, use precooked polenta. Look for flavored or plain 17-ounce tubes in the produce section of your supermarket. This precooked polenta works well in recipes that call for it to be cut into slices or cubes and sautéed, baked, or grilled.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1/6 of casserole)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 38 minutes
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                    <