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                                                                  Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 oz turkey pepperoni
                                                                  • Yes No 1 cup marinara sauce
                                                                  • Preheat oven to 400°.
                                                                  • Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.
                                                                  Yields: 4servings (serving size: 1 pizzadilla and 1/4 cup sauce)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This flavorful pesto recipe is made from the freshest ingredients garlic, pine nuts, and basil. Classic pesto goes well pasta, pizza, bruschetta, and can be added to soups or omelets. Make extra batches so you'll have enough to last all winter. This recipe goes with Pesto Pizza with Butternut Squash, Pesto Mayonnaise, Basmati Rice with Corn and Pesto, Pasta Tossed with Shrimp, Vegetables, and Pesto, Chicken Chili with Pesto, Potato, Mushroom, and Pesto Omelet, Tomato Soup with Chickpeas and Pesto

                                                                  Ingredients
                                                                  • Yes No 2 tbsp coarsely chopped walnut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup basil
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: ¾cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Created by reader Kris Schenck, this sandwich combo was a runner-up in one of our weeknight challenges. Hanger steak has all the flavor of skirt steak, but it's more tender, which makes it better for sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 lb hanger steak
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tsp diced scallion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 12 oz ciabatta bread
                                                                  • Yes No 1 cup loosely packed arugula
                                                                  • Yes No 1/2 medium red onion
                                                                  • Heat grill to medium (350° to 450°). In a medium baking dish, whisk together soy sauce, oil, three-quarters of garlic, the brown sugar, 1 tbsp. chili powder, the cumin, cayenne, and 1 tbsp. lime juice. Add steak and turn to coat with marinade. Set aside.
                                                                  • Combine mayonnaise, cilantro, green onion, jalapeño, and remaining 1 tsp. chili powder, 1 tbsp. lime juice, and remaining garlic in a bowl. Whisk to blend, then chill.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Lift steak from marinade. Grill steak and pepper with lid down, turning as needed, until grill marks appear and steak is done the way you like, 7 to 10 minutes total for medium-rare. Transfer to a platter. Thinly slice pepper.
                                                                  • Spread insides of bread with half the mayo and scatter arugula on bottom. Thinly slice steak across the grain, then arrange over arugula, adding meat juices if you like. Top with pepper, red onion, and bread top. Cut into 4 sandwiches. Serve remaining mayo on the side.
                                                                  • Note: Nutritional analysis is per sandwich using half of mayo.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is my sister Jennifer's favorite birthday cake. She has been known to ask for two on her special day (one for her and one for everyone else).

                                                                  Ingredients
                                                                  • Yes No 2/3 cup chopped pecan
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 morsels, mini, 12 oz semisweet chocolate
                                                                  • Yes No garnishes, cream, cherries
                                                                  • Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.
                                                                  • Whisk together flour, baking soda, and salt.
                                                                  • Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.
                                                                  • Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.
                                                                  Yields: 12servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page's meaty striped bass fillets here, delicately scented with fennel.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 small red onion, very
                                                                  • Yes No 1 fennel fronds from 1 fennel bulb
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No one 2 lb striped bass fillet
                                                                  • Yes No 1 cup grappa
                                                                  • Yes No coarse slice baguette slices, extra virgin olive oil and sea salt
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 1 minute. Let cool.
                                                                  • On a rimmed baking sheet, spread the onion slices in the same shape as the fish fillet. Top the onions with most of the fennel fronds, reserving a few for garnish. In a small bowl, mix the salt with the sugar and fennel seeds and sprinkle over the fennel fronds. Set the fish on the curing mixture, skin side up, and pour the grappa over the fillet. Cover with plastic wrap. Set a baking sheet on top of the fish and weigh it down with heavy cans. Refrigerate for 24 to 36 hours.
                                                                  • Unwrap the fish. Drain and scrape off the curing mixture; transfer the fish to a cutting board, skin side down. Using a thin-bladed knife and starting at the tail end, thinly slice the fish on the diagonal. Avoid the darker flesh near the skin. Serve the slices on toasts drizzled with olive oil and sprinkled lightly with coarse sea salt and fennel fronds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: 1 hour.

                                                                  Ingredients
                                                                  • Yes No 6 flat large red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 qt fat skimmed chicken broth
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No chives
                                                                  • Yes No lemon
                                                                  • Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.
                                                                  • In a large pot over medium-high heat, warm olive oil. Add shallots, salt, and cayenne and cook, stirring until soft, 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, until cauliflower is tender, 10 minutes. Purée in batches in a blender and add sugar. Add pepper to taste.
                                                                  • Serve hot or cold, garnished with a drizzle of extra-virgin olive oil, some chives, and a squeeze of lemon juice if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 1 inch, 12 inch, 12 cup lengths of crusty baguette, cubes
                                                                  • Yes No 3/4 lb cherry tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 3/4 cup chopped basil
                                                                  • Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
                                                                  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
                                                                  • Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
                                                                  • While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
                                                                  • Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 4 oz, 125 gram red snapper fillet
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 8 niçoise olives, pitted
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1 tbsp minced anchovy
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 4 flat leaf parsley
                                                                  • Preheat an oven to 350°F (180°C).
                                                                  • Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
                                                                  • To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and sauté, stirring frequently, for 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
                                                                  • Pour the sauce over the fillets and top with the chopped parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
                                                                  • To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
                                                                  • Serves 4
                                                                  • Nutritional Analysis per Serving
                                                                  • (Kilojoules 857)
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Chilied Corn
                                                                   18 m

                                                                  A yummy way to kick up the flavor in your corn. You'll never serve plain corn again.

                                                                  Ingredients
                                                                  • Yes No 16 oz frozen corn
                                                                  • Yes No 1 small roasted red chiles
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp serrano chili pepper
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No salt
                                                                  • Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  Minestrone
                                                                   25 m

                                                                  This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz green beans, stem ends
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 15.5 oz navy beans
                                                                  • Yes No coarse salt
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  • In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
                                                                  • Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover

                                                                  The avocado will dry slightly in the pan, intensifying its flavor. Choose a ripe but firm avocado so it will hold its shape as it cooks. For a piquant variation, try adding a blend of 1 1/2 teaspoons of Hungarian hot paprika and 1 1/2 teaspoons of smoked Spanish paprika to the spice rub for a more intense flavor.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup low sodium salsa
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
                                                                  • Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan.
                                                                  • Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
                                                                  • Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No real simple vinaigrette
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup radicchio
                                                                  • Yes No cheese croutons
                                                                  • To make the salad, coat a large salad bowl with some Real Simple Vinaigrette. Add the salad greens, radicchio, and Cheese Croutons. Toss to coat. Add additional dressing if desired. Serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 12 oz meatless fat free crumbles
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 8 6 oz cup corn tortilla chips
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 6 tbsp non-fat sour cream
                                                                  • Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lightlife
                                                                    Brands:
                                                                  • Yes No
                                                                    LIGHTLIFE
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 carrot
                                                                  • Yes No 5 lb red snapper bones
                                                                  • Yes No 3 tomato
                                                                  • Yes No 4 oil packed anchovies
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/4 scotch bonnet chile
                                                                  • Yes No 3 sprig parsley, basil and mint
                                                                  • Yes No 2 qt water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 scallion
                                                                  • Yes No 18 okra
                                                                  • Yes No 1/2 scotch bonnet chili pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No pinch allspice, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 7 oz, 1 1/2 inch thick red snapper fillets, skin
                                                                  • MAKE THE FISH TEA: In a large pot, heat the oil. Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes. Add the fish bones and cook until just beginning to turn opaque, about 10 minutes. Add the tomatoes, anchovies and orange zest. Squeeze the orange juice into the pot. Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil. Simmer over moderately low heat until the broth is very flavorful, about 1 hour. Strain the broth and season with salt and pepper.
                                                                  • MAKE THE FISH: Preheat the oven to 500°. In a large skillet, heat the 2 tablespoons of canola oil. Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes. Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 1 minute. Stir in the allspice and season with salt and pepper. Let cool slightly.
                                                                  • Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil. Season the snapper fillets with salt and pepper and place one in the center of each piece of foil. Spoon the vegetables over the fillets. Fold up the sides of the foil and seal each packet.
                                                                  • Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through. Transfer the packets to plates. Pour the fish tea into cups and serve alongside.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet Halloween treats from the Black Cat Cafe & Bakery in Sharon Springs, NY

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 2/3 cup fresh pumpkin seed, dried
                                                                  • Line a 9X13 inch pan with foil or parchment and grease with extra butter.
                                                                  • Melt butter in a small saucepan over medium heat.
                                                                  • Stir in sugar and corn syrup, and bring to a boil.
                                                                  • Stir constantly(or edges of pan will burn) 5-8 minutes until mixture reaches 280 on a candy thermometer.
                                                                  • Stir in pumpkin seeds.
                                                                  • Pour mixture quickly into prepared pan, if necessary spread with back of a greased spoon.
                                                                  • Let cool completely until hardened. Break into pieces as desired.
                                                                  • From the Black Cat Cafe & Bakery, Sharon Springs, NY
                                                                  • http://blackcat-ny.com/halloween2007/
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Lent runs for almost six weeks, so why not add a little something special to those Friday night fish dinners? You can add culinary creativity to fish preparation during the Lenten season with Bahama Breeze's Almond Crusted Fresh Fish. It makes a delicious, and healthier, alternative to traditional fried fish recipes and will impress family members with a unique, flavorful meal on those meatless Fridays.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 4 oz, 1/2 inch thick fish fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup almond crust
                                                                  • Yes No 1/2 cup lemon butter sauce
                                                                  • Yes No almond crust
                                                                  • Yes No 1 slice white bread
                                                                  • Yes No 1/4 cup honey roasted sliced almonds
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No lemon butter sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp arlic
                                                                  • Yes No 2 tbsp white wine
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 saffron
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp water
                                                                  • Lightly season the fish on both sides with salt and pepper.
                                                                  • Heat a 10" sauté pan over medium high heat then add the olive oil.
                                                                  • Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
                                                                  • Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.
                                                                  • Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
                                                                  • Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
                                                                  • Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
                                                                  • Place all the ingredients in a small mixing bowl and mix to evenly combine.
                                                                  • Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
                                                                  • Add the oil to a heated small sauce pan.
                                                                  • Add the garlic and sauté for 30 seconds.
                                                                  • Add the wine and thyme; reduce by half.
                                                                  • Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
                                                                  • Add the butter cubes and stir until combined.
                                                                  • Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
                                                                  • Season the sauce with salt and white pepper to taste.
                                                                  • Strain the sauce through a fine mesh strainer and serve hot.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  "It is possible to obtain that rich, creamy texture and distinctive basil-and-pine nut flavor of pesto by using plenty of fresh basil, low-fat ricotta and yogurt, and a bit of blue cheese. The pale green of the sauce provides a stunning contrast when served over fettuccine and along side a fresh tomato salsa." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1/2 cup light ricotta cheese
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 9 oz fresh fettuccine
                                                                  • Yes No basil
                                                                  • Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired.
                                                                  Yields: 3servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Matzo cake meal thickens the cheesecake batter but allows the texture to remain creamy when baked. You can always substitute all-purpose flour for the cake meal. (The recipe also works with all matzo cake meal--no flour.) Cherry liqueur reinforces the fruity flavor, but sub plain brandy, if necessary.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped dried sour cherry
                                                                  • Yes No 1 tbsp cherry liqueur
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 6 oz less fat cream cheese
                                                                  • Yes No 1 tbsp matzo cake meal
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 19/50 oz all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cheesecake, place cherries and liqueur in a microwave-safe bowl. Microwave at HIGH 45 seconds or until boiling; let stand 20 minutes. Place 1/4 cup sugar and cream cheese in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture.
                                                                  • To prepare brownies, coat a 9-inch square metal baking pan with cooking spray; dust with cocoa. Combine chocolates and butter in a microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes. Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir the chocolate mixture into flour mixture.
                                                                  • Scrape half of the brownie batter into prepared pan. Dot half of cheesecake batter on top. Top with remaining brownie batter. Dot with the remaining cheesecake batter. Swirl batters using the tip of a knife. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool completely in pan on a wire rack. Cut into squares.
                                                                  Yields: 20(serving size: 1 brownie)
                                                                  • Total Time: 1 hour 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Almond Roll
                                                                   1 h 5 m

                                                                  Almonds are plentiful in Eastern Europe so you will find this Almond Roll, similar to a poppyseed or nut roll only made with almond paste, at many kitchens in Hungary, Poland, Lithuania and others. It's a moist confection set off with a confectioners' sugar glaze and sliced almonds. This is a one-rise dough, which is a real time saver. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 12 oz almond filling
                                                                  • Yes No 1/2 cup ground almonds
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • For dough, soften yeast in warm water in a small bowl, stir well and set aside. Meanwhile, in a large bowl, mix flour, butter, sugar and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.) Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well. Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap. Working with one half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds. Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for other half of dough on a separate sheet. Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees. Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack. For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 2almond rolls
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The idea behind this surprisingly rich vegetarian recipe—a risotto made with carrot broth and juice—was loosely adapted from Amanda Cohen, the chef and owner of Dirt Candy in Manhattan, who recently spoke with CHOW

                                                                  Ingredients
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 12 oz carrot
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup carnaroli
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 12 large oz carrots, and on the holes of a grater
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                    For the carrot purée:
                                                                  • Place water in a large saucepan over high heat and bring to a boil. Stir in salt. Add carrots and boil them until just tender, about 4 minutes. Using a slotted spoon, transfer carrots to a blender. (Reserve the water in the saucepan for the broth.) Blend carrots with 3/4 cup of the hot water from the saucepan until smooth, adding additional water 1 tablespoon at a time if the purée is too thick. (You should have about 1 1/2 cups.) Set aside.
                                                                    For the broth:
                                                                  • Place all ingredients in the reserved hot carrot-cooking water, cover, and bring to a boil over high heat. Remove the cover, reduce the heat to low, and simmer until a light carrot flavor develops, about 30 minutes. Strain into another large saucepan and discard the solids. Keep the broth at a bare simmer over low heat while you prepare the risotto.
                                                                    For the risotto:
                                                                  • In a large straight-sided pan, heat the oil over medium heat until shimmering. Add the onion, garlic, and thyme and season with a pinch each of salt and pepper. Cook, stirring often, until the onion is translucent, about 4 to 5 minutes.
                                                                  • Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, until the rice starts to crackle, about 1 minute. Add the wine and cook, stirring constantly, until the wine has evaporated, about 1 minute more. Add the grated carrots and cook, stirring, until the carrot strips start to wilt, about 45 seconds.
                                                                  • Add about 2/3 cup of the warm broth and cook, stirring frequently, until the rice has almost completely absorbed it. Continue adding broth, 2/3 cup at a time, stirring frequently, for about 10 minutes. (Do not let the pan get dry—there should be a veil of stock over the rice at all times.) Stir in the reserved carrot purée and season with salt and pepper. When almost all of the liquid from the purée has been absorbed, add more broth, a little at a time, and taste regularly, until the rice is tender but firm to the bite, about 10 to 15 minutes more.
                                                                  • When the risotto is done, stir in the Parmesan and butter. Season with salt, pepper, and 1 tablespoon lemon juice.
                                                                  • Just before serving, add a little of any remaining broth to loosen the risotto. Taste and season with additional salt, pepper, or lemon juice. Serve warm with more Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The rustic walnut bread serves as a good source of fiber and is especially delicious when combined with a wedge of soft, creamy, spreadable Swiss cheese.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 oz wedge light, creamy, swiss flavor spreadable cheese
                                                                  • Yes No 4 1.3 oz slice walnut bread
                                                                  • Yes No 1 large bartlett pear
                                                                  • Yes No 1 cup alfalfa sprouts
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Spread 1 cheese wedge over each of 2 bread slices. Top each bread slice with half of pear slices and half of alfalfa sprouts
                                                                  • Combine mayonnaise and mustard. Spread half of mustard mixture evenly over each of 2 remaining bread slices; place over sprouts, coated side down. Cut sandwiches in half diagonally.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 2servings (serving size: 1 sandwich)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 20 1 lb large shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
                                                                  • Heat remaining 2 tablespoons oil in a large skillet
                                                                  • over medium-high heat. Remove shrimp from marinade, and
                                                                  • add to skillet; cook through, about 2 minutes per side.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No one 3 inch fresh ginger 2 inches, 1 inch
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup packed spinach
                                                                  • Yes No salt
                                                                  • In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan.
                                                                  • Add the julienned ginger to the stock and return the stock to a boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds. Stir in the spinach and remove from the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This tangy-sweet homemade cranberry sauce is delicious served with turkey, chicken, quail, duck, or ham.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
                                                                  Yields: 14servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 9 black mission figs
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 tsp minced garlic
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup baby arugula
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 wedge cantaloupe
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Prepare grill to medium-high heat.
                                                                  • Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
                                                                  • Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
                                                                  • Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Smoked Pork
                                                                   5 h 30 m

                                                                  Ask the butcher to remove the chine bone for easier cutting.

                                                                  Ingredients
                                                                  • Yes No 1 7 lb pork loin rib roast
                                                                  • Yes No 1 cup cajun butter injector sauce
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tbsp cilantro, dried
                                                                  • Yes No mesquite chips
                                                                  • Trim fat from roast. Inject butter sauce evenly into pork. Combine salt, pepper, and cilantro, and rub mixture over pork. Cover pork and chill 8 hours.
                                                                  • Soak mesquite chips in water at least 30 minutes.
                                                                  • Prepare charcoal fire in smoker, and let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place pork on lower food rack; cover with smoker lid.
                                                                  • Cook pork roast 4 to 5 hours or until a meat thermometer inserted into thickest portion of roast registers 160°. Prep: 30 min., Marinate: 8 hrs., Cook: 5 hrs.
                                                                  • *1 (7-pound) boneless pork loin roast may be substituted.
                                                                  • Note: For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.
                                                                  • Roasted Pork: Place pork in a roasting pan, and bake at 425° for 45 minutes; reduce oven temperature to 350°, and bake 20 more minutes or until meat thermometer registers 160°.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    mesquite
                                                                  • Yes No
                                                                    charcoal

                                                                  Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches. Makes 6-10 Portions of Corned Beef and Cabbage

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb corned beef
                                                                  • Yes No spice from the corned beef
                                                                  • Yes No 1/2 tbsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 green cabbage
                                                                  • Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours. Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.
                                                                  Cuisine:YesNoworld
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This beautiful salad is made fragrant with a touch of orange blossom water (available in the baking section of most supermarkets, or see "Find it fast!" above to order online). Serve the dish between the main course and dessert or as part of a larger feast. To make ahead, follow Step 1 and refrigerate up to 3 days. Remove from refrigerator about 30 minutes before serving, and resume with Step 2. Prep: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 tsp orange blossom water
                                                                  • Yes No 1 lemon
                                                                  • Yes No 8 3 1/2 cup carrot
                                                                  • Yes No 2 orange
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No garnish, almond slices
                                                                  • Combine first 4 ingredients in a medium bowl. Add carrot, and toss to combine.
                                                                  • Top with orange slices, drizzle with oil, and sprinkle with powdered sugar. Garnish, if desired.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No big pinch saffron
                                                                  • Yes No water
                                                                  • Yes No 4 1 lb meaty lamb shanks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No big pinch cayenne pepper, ground
                                                                  • Yes No 3 large plum tomato
                                                                  • Yes No 10 large parsley sprigs and 1 thyme
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 medium zucchini
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 2 cup couscous
                                                                  • Yes No 1/4 cup mint
                                                                  • In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
                                                                  • Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes. Stir in the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and simmer until the lamb is tender, about 2 hours.
                                                                  • Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
                                                                  • Remove the meat from the lamb shanks and cut it into 3/4-inch pieces. Return the meat to the stew.
                                                                  • In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Add the couscous and cook over moderate heat, stirring, until lightly toasted, about 3 minutes. Stir in 2 cups of water, the reserved 1 cup of cooking liquid and a large pinch of salt and bring to a boil. Cover, remove from the heat and let stand until the liquid has been absorbed, about 10 minutes. Fluff with a fork.
                                                                  • Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid. Sprinkle the lamb stew and couscous with the mint and serve the remaining stew on the side, passing the harissa at the table.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz semi cured greek pork sausages
                                                                  • Yes No sweet italian sausage
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 oz pasta
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1/2 oz blue cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup loosely packed oregano
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Heat oil in a 12" skillet over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.
                                                                  • Meanwhile, bring a 4-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Strain pasta, reserving 1/2 cup pasta cooking liquid; set aside.
                                                                  • Add wine to sausages and cook until reduced by one quarter, about 2 minutes. Add the blue cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.
                                                                  • SERVES 2 – 4
                                                                  Cuisine:YesNogreek
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 2 cup dried
                                                                  • Yes No 1 sage
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No black pepper
                                                                  • Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
                                                                  • Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
                                                                  • Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
                                                                  • Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 red onion, very
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 1 5 oz cup crumbled greek feta cheese
                                                                  • Yes No 14 oz baby arugula
                                                                  • In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  , and sweet leeks, all tied together with a yogurt-lemon dressing.

                                                                  Ingredients
                                                                  • Yes No 1 cup farro, for one hour in water
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 2 baby leeks, white and light green parts only
                                                                  • Yes No 1 lb peas
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No a a lemon
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 tbsp coarsely chopped tarragon
                                                                  Cuisine:YesNogreek

                                                                  "I don't remember having spaghetti and meatballs as a child at home; we had polpette, which had the shape of crab cakes. Spaghetti and meatballs, on the other hand, is a big Italian American dish, a cuisine born out of the early Italian immigrants adapting to the New World." -Lidia Matticchio Bastianich

                                                                  Ingredients
                                                                  • Yes No 5 14.5 oz no salt added tomatoes
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1/3 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1/3 cup grated parmigiano-reggiano cheese
                                                                  • To prepare sauce, place half of the tomatoes in a food processor, and process until smooth. Pour pureed tomatoes into a large bowl. Repeat procedure with remaining tomatoes.
                                                                  • Heat olive oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring constantly. Stir in pureed tomatoes, red pepper, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Keep warm.
                                                                  • To prepare meatballs, preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and the next 7 ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.
                                                                  • Cook the pasta according to package directions, omitting salt and fat. Drain pasta; return to pot. Spoon about 2 cups tomato sauce (leaving meatballs in pan) into pasta, and toss well to coat. Transfer pasta mixture to a platter; top with remaining sauce and meatballs. Sprinkle with 1/3 cup cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 3/4 cup pasta mixture, 1/2 cup sauce, and 3 meatballs)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 10 min., Chill: 1 hr., Grill: 14 min., Stand: 10 min. For a tasty alternative, try these with our quick Honey Mustard Sauce.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb chicken thigh
                                                                  • Yes No 1/2 lemon
                                                                  • Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
                                                                  • Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.
                                                                  • Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.
                                                                  • *Fresh thyme, cilantro, or oregano may be substituted.
                                                                  • **1 1/2 lb. skinned and boned chicken breasts may be substituted.
                                                                  • Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.
                                                                  • Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.
                                                                  • Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.
                                                                  • Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 2 1/2 cup low sodium vegetable broth
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No unsweetened coconut flakes
                                                                  • Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
                                                                  • Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
                                                                  • Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
                                                                  • Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.
                                                                  Yields: 24hors d'oeuvre portions (6 regular servings)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 1 lb ground chicken breast
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 tsp thai fish sauce
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 16 1 head napa cabbage leaves
                                                                  • Yes No lime
                                                                  • Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
                                                                  • Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 4 stuffed leaves)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 3 lb chicken
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 recipe memphis style barbecue sauce
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No macaroni salad
                                                                  • Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between two bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
                                                                  • Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, Macaroni Salad, and tomatoes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Prep Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Soften 1 stick (1/2 cup) butter. Stir in 1/4 cup honey and 2 tsp grated orange zest. Serve with warmed rolls, scones or biscuits.
                                                                  • Planning Tip: Can be made at least 3 days ahead. Refrigerate in a covered serving dish.
                                                                  Yields: 16
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  Pasta tatters, known as mlinces (MLEEN-tsehs) in Croatia and mlinci (MLEEN-tsee) in Slovenia, are a side dish for turkey and other poultry, and meats. Croatian mlinces are made simply with flour, water, salt and a little oil. Slovenians add eggs to their mlinci. The result is a crisp, cracker-like disk that is broken into pieces and reconstituted in boiling water and flavored with pan drippings. Mlinci also can be served as a main dish with cream or butter, or topped with curd cheese and poppyseeds, and as a dessert when drizzled with honey. Here's a larger photo of mlinci. Makes 4-6 servings of Slovenian Mlinci

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No water, as necessary
                                                                  • In a medium bowl, mix together the flour, salt and egg, adding water by the tablespoonful until the ingredients hold together. Knead the dough until it is smooth. Divide into 4 pieces. Roll each piece into a 1/8-inch-thick circle. Heat a cast-iron skillet so it is warm but not too hot. Dry out the circles of dough slowly, turning once, until they are crisp and pale golden on both sides. Transfer to a wire rack to cool. When ready to serve, break each disk into roughly 2-inch pieces and place in a large bowl. Cover with boiling water and let steep for 10 minutes. Drain and serve with pan juices.
                                                                  Cuisine:YesNoslovenian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup brinza cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 thin slice cheddar cheese
                                                                  • Yes No 4 1/2 inch, 1 1/2 inch rectangles of ham
                                                                  • Yes No 4 pitted cured black olives
                                                                  • Yes No 1 star shaped piece of red bell pepper
                                                                  • In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 minutes. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fasting rising. Punch down dough and place in a greased 8-inch springform pan that is 3 inches high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 minutes. Heat oven to 400 degrees. Bake bread 15 minutes then reduce temperature to 350 degrees and bake for an additional 30-40 minutes or until golden brown and an instant-read thermometer registers 190 degrees. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Source: Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)
                                                                  Cuisine:YesNobulgarian
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp piment d'espelette
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup shredded gruyère cheese
                                                                  • Yes No fleur de sel and black pepper
                                                                  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a large saucepan, combine the milk with the water, butter and salt; bring to a boil over moderately high heat. Add the flour all at once with the Piment d'Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Reduce the heat to low, return the saucepan to the burner and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes.
                                                                  • Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg.
                                                                  • Drop 3-tablespoon mounds of dough onto the baking sheets, 2 inches apart. Top each round with 1 tablespoon of cheese; sprinkle with fleur de sel and pepper.
                                                                  • Bake the gougères for 15 minutes. Reduce the oven temperature to 350° and bake for 30 minutes longer, switching the baking sheets halfway through, until the gougères are puffed and browned. Turn off the oven, propping the door ajar with a wooden spoon. Let the gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within. Serve warm or at room temperature.
                                                                  Yields: 30gougã¨res
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Spicy Chicken Stew
                                                                   4 h 15 m

                                                                  Salsa and chili powder spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb, 3 1/3 cup baking potato
                                                                  • Yes No 1 10 oz frozen sweet corn
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 12.5 oz salsa
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 10.5 oz boneless skinless chicken thigh
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 4 6 inch fresh corn tortillas
                                                                  • Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
                                                                  • Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 1 inch thick slice french bread
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup low fat tomato and basil pasta sauce
                                                                  • Yes No 1 4 oz cup shredded fat-free mozzarella cheese
                                                                  • Yes No 1 8 oz meatless breakfast patties
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Bake bread slices on a baking sheet at 425° for 5 minutes. Set aside.
                                                                  • Sauté sliced onion and bell pepper in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes.
                                                                  • Spread pasta sauce evenly on one side of each bread slice. Top evenly with mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese.
                                                                  • Bake at 425° for 10 minutes or until thoroughly heated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/2 cup thinly sliced ginger
                                                                  • Yes No 4 plump stalks of fresh lemongrass, cut into 2 inch lengths and smashed
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No lemon wheels and ice cubes
                                                                  • In a medium saucepan, combine the sliced ginger with the smashed lemongrass and 4 cups of the water and bring to a boil over high heat. Stir in the sugar. Cover and let the ginger-lemongrass syrup steep off the heat until cool, about 2 hours.
                                                                  • Strain the syrup through a fine-mesh sieve. Discard the ginger and lemongrass. Stir in the lemon juice and the remaining 2 cups of water. Refrigerate until chilled.
                                                                  • Make the soda according to the manufacturers' directions. Serve in tall glasses over ice, garnished with lemon wheels and lemongrass stalks.
                                                                  Yields: 6cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Zipping through the neighborhood with minutes to spare before friends arrived for an impromptu dinner Friday night, I had only a loose inspiration for a pasta with Cacio e Pepe (cheese and pepper), an old Roman recipe that depends on having fresh, good-quality Pecorino Romano, pasta and peppercorns. That seemed like a good place to start.

                                                                  Ingredients
                                                                  • Yes No 1 lb strozzapretti pasta
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp good quality, flaky salt
                                                                  • Yes No 3 head total 2 cups green
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Set a large pot of water to boil. In a small saucepan, bring the chicken stock to a simmer over low flame.
                                                                  • Meanwhile, in a large bowl, combine egg yolks, Pecorino, pepper, and salt. Whisk gently. Add endive.
                                                                  • When the pot of water reaches a boil, add a good shake of salt and cook pasta to al dente. Drain it quickly and toss into the bowl with the egg mixture, allowing some of the pasta water to mix in. Pour the simmered stock over the pasta and toss everything together gently.
                                                                  • Divide between four warm pasta bowls and lay a nice handful of prosciutto across each portion. Serve immediately.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb butternut squash
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 six oz white endive, leaves
                                                                  • Yes No 1 ten oz head red lettuce
                                                                  • Preheat oven to 450 degrees with rack in the lower third. Combine butternut squash, 1 1/2 shallots, 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of black pepper in a bowl; toss to coat. Transfer the mixture to a Silpat-lined baking sheet, and roast until tender and golden brown, 30 to 40 minutes.
                                                                  • Place pumpkin seeds in a small nonstick skillet, and toast until the seeds begin to pop, 3 to 5 minutes. Remove from heat; set aside. Combine sugar, cinnamon, cayenne pepper, and 1/2 teaspoon salt in a small bowl. Add pumpkin seeds. Drizzle with honey, and toss to coat.
                                                                  • Finely mince the remaining 1/2 sliced shallot, and place in a large bowl. Add balsamic vinegar, the remaining 1/2 teaspoon salt, and a pinch each of black pepper and sugar; whisk to combine. Continue whisking, slowly drizzling in the remaining 3 tablespoons olive oil. Add the endive leaves, roasted squash, and shallots; toss to coat. Transfer the salad to a large platter, and sprinkle with pumpkin seeds. Serve immediately.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  and dropped it on the butcher block with a thud.

                                                                  Ingredients
                                                                  • Yes No 1.5 lb pork shank
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 fennel bulb, ferny tops and root end, cross wise
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1/3 cup red wine
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No a cup loosely packed combination
                                                                  • Yes No sea salt and pepper

                                                                  Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 sausage
                                                                  • Yes No 2 900g lb potato
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 1 110g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium onions, and thinky
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 700ml, ¼ pint ã‚â/ beef stock
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 4 tsp water
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes. In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 lb boneless lamb
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 2 3/4 cup water
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/3 cup chopped cashew
                                                                  • In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
                                                                  • In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
                                                                  • Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Traditionally bakers make this rich Alsatian bread in hand-painted earthenware molds, but steel, nonstick aluminum or glass molds are fine too.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 1 1/2 11 tbsp, 6 oz stick unsalted butter
                                                                  • Yes No 2/3 cup coarsely chopped walnut
                                                                  • Yes No 17 whole almond
                                                                  • In a medium skillet, cook the bacon over moderate heat, stirring, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels. Add the onion to the skillet and cook, stirring, until softened but not browned, about 5 minutes; using a slotted spoon, transfer to paper towels.
                                                                  • In a standing mixer fitted with a paddle, combine the milk, sugar and yeast and let stand for 5 minutes. Add the egg and salt and beat at medium speed until blended. Gradually add the flour and continue beating until the dough is elastic, about 4 minutes. Gradually add the 11 tablespoons of softened butter, beating until the dough comes cleanly off the side of the bowl, about 8 minutes. At low speed, beat in the bacon, onion and walnuts until evenly distributed throughout the dough. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, 2 to 3 hours.
                                                                  • Generously butter a 9-inch kugelhopf mold or fluted tube pan and set the almonds in the indentations in the bottom. Punch down the dough, shape it into a ball and make a hole in the middle. Set the ring of dough in the mold, cover and let rise until the dough almost reaches the top of the mold, about 1 hour.
                                                                  • Preheat the oven to 375°. Bake the kugelhopf for about 40 minutes, or until golden brown. Transfer to a rack and let stand for 10 minutes, then unmold. Brush with the melted butter while still warm and serve at room temperature.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This no-cook recipe for Bulgarian chilled watermelon soup can be creamed with buttermilk or Bulgarian yogurt and is refreshing on a hot day. Makes 6 servings of Bulgarian Chilled Watermelon Soup

                                                                  Ingredients
                                                                  • Yes No 6 cup watermelon juice made from ripe seedless watermelon
                                                                  • Yes No 1 3/4 cup bulgarian style plain yogurt
                                                                  • Yes No 1 tbsp gin
                                                                  • Yes No 1/2 tsp rose water
                                                                  • Yes No salt
                                                                  • Yes No mint
                                                                  • Combine watermelon juice, buttermilk or yogurt, rose water, and salt until smooth. Chill for several hours. Ladle soup into chilled bowls or iced-tea glasses and garnish with melon balls and chopped or sprigged mint, if desired.
                                                                  Cuisine:YesNobulgarian
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb cheese ravioli
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water and drain the pasta. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes. Add the peas, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes. Divide the ravioli among bowls and top with the pea mixture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover

                                                                  This easy Moroccan dessert is flavored with orange flower water and cinnamon. It calls for broken vermicelli ( chaariya ), but you can substitute thin spaghetti – just break the uncooked pasta into small pieces. I use just a teaspoon of orange flower water; traditionally a bit more is added. If you're not fond of this flavoring, simply omit it or substitute a little vanilla flavoring instead. Vermicelli Pudding will thicken as it cools. For a thinner pudding, increase the milk by a cup or two. For a less rich pudding, substitute water for one or two cups of the milk. Also try Moroccan Rice Pudding.

                                                                  Ingredients
                                                                  • Yes No 7 200 gram oz vermicelli
                                                                  • Yes No 5 cup milk
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No small piece cinnamon stick
                                                                  • Yes No 1 tsp orange flower water
                                                                  • Yes No cinnamon, ground
                                                                  • In a large pot, bring the milk, butter, sugar, and salt to a boil. Stir in the broken vermicelli. Simmer gently for about 10 minutes, until the vermicelli is tender and suspended in the thickened milk.
                                                                  • Remove the cinnamon stick and stir in the orange flower water.
                                                                  • Transfer the vermicelli pudding to a serving casserole or individual bowls and leave to set, 15 minutes or longer.
                                                                  • Serve the pudding warm or chilled, with a sprinkling of cinnamon as a garnish.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 3/4 inch thick slice baguette
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup diced baguette
                                                                  • Yes No 1 lb heirloom tomato
                                                                  • Yes No 3/4 cup cucumber
                                                                  • Yes No 3 tbsp diced yellow bell pepper
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tsp olive oil
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No cucumber
                                                                  • Yes No yellow bell pepper
                                                                  • Yes No red onion
                                                                  • Yes No flat leaf parsley
                                                                  • Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop

                                                                  Celeriac is also called celery root or celery knob.

                                                                  Ingredients
                                                                  • Yes No 1 thick, 1 1/2 inch lb russet potato
                                                                  • Yes No 1 thick, 1 1/2 inch lb celeriac
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No black pepper
                                                                  • Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
                                                                  • Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine