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                                                                  The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

                                                                  Ingredients
                                                                  • Yes No 3 part prosecco
                                                                  • Yes No 1 part frozen and white peach purée
                                                                  • Variations:
                                                                  • Tiziano: Substitute good white grape juice for the Peach Purée.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb rock cornish game hen
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup coarsely chopped onion
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp allspice, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup currant
                                                                  • Yes No 3 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup bulgur
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 3 tbsp butter
                                                                  • To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
                                                                  • Preheat oven to 400°.
                                                                  • Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
                                                                  • To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
                                                                  Yields: 6servings (serving size: 1/2 cornish hen and 1 1/2 cups bulgur mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Top these simple deviled eggs sliced grape tomatoes, snipped chives, or olive slices.

                                                                  Ingredients
                                                                  • Yes No 7 egg
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 a little prepared mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No paprika
                                                                  • Yes No garnishes, olives, grape tomatoes, chives, red onion
                                                                  • Cut 6 of the hard cooked eggs in half lengthwise. Scoop yolks out of egg halves. Press yolks and remaining whole hard cooked egg through a sieve into a small bowl. Stir in mayonnaise and mustard; season to taste with salt and pepper. Sprinkle with a little sweet paprika, if desired. Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped red onion, or snipped fresh chives. Makes 12 deviled egg halves. More Eggs Dijon Deviled Eggs Scotch Eggs Hard Cooked Egg Recipes Eggs Florentine Eggs Benedict Creole Eggs Creamed Eggs with Ham Egg Recipes Index Hard-Cooked Egg Recipes Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNodijon
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No ten 3 inch sourdough rolls
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Preheat the oven to 325°. In a medium bowl, mix the shrimp with the celery, mayonnaise, lemon juice, chives, parsley and basil; season the shrimp salad with salt and pepper.
                                                                  • Using a paring knife, cut a 2-inch round from the top of each roll. Discard the filling from the rolls, set the rolls on a baking sheet and warm in the oven, about 5 minutes. Butter the inside of the rolls and fill with the shrimp salad. Top with the lids and serve.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This versatile dish is easy enough for a weeknight supper but elegant enough for company.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 8 6 oz chicken breast (boneless, skinless)
                                                                  • Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 stuffed chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  Baby artichokes grow on the same plant as large artichokes; they're just the smaller buds. Prep and Cook Time: about 45 minutes, plus overnight chilling. Notes: Mozzarella balls come in various sizes. Those labeled ciliegine (Italian for "little cherries") can be used whole; cut larger balls into chunks.

                                                                  Ingredients
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 15 small thyme
                                                                  • Yes No 4 small garlic
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 lemon
                                                                  • Yes No 24 baby artichoke
                                                                  • Yes No 8 oz mozzarella cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No red pepper pine nut aioli
                                                                  • Put broth, 2 cups water, 2 tsp. salt, bay leaves, half of the thyme sprigs, the garlic, and peppercorns in a large pot. Halve 1 of the lemons, squeeze juice from both halves into pot, and drop in juiced rinds.
                                                                  • Working with 1 artichoke at a time, snap off outer leaves (about half of it; be ruthless) down to the yellowish core. Trim 1/2 in. from leaf points and trim stem to about 1/2 in. Drop into broth mixture.
                                                                  • Bring artichokes in broth mixture almost to a boil. Reduce heat and simmer, covered, until leaves are tender when pierced with a sharp knife, 20 to 30 minutes. Let cool to room temperature, covered; then chill overnight and up to 3 days.
                                                                  • Let artichokes come to room temperature (about 1 hour). Drain artichokes, cut them in half lengthwise, and remove cooked thyme sprigs. Divide artichokes and mozzarella balls among serving plates, drizzle with olive oil, and sprinkle with salt and pepper. With a zester or a Microplane, shred about 1 tsp. zest from remaining lemon and scatter over plates along with remaining thyme sprigs. Serve with red-pepper pine nut aioli and crusty bread.
                                                                  • Note: Nutritional analysis is per 3-artichoke serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

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

                                                                  Ingredients
                                                                  • Yes No 12 medium shrimp in their shells
                                                                  • Yes No 2 oz rice vermicelli
                                                                  • Yes No 8 8 1/4 inch round “ rice paper wrappers
                                                                  • Yes No 1/2 cup mung bean sprout
                                                                  • Yes No 24 1 small bunch small mint
                                                                  • Yes No 16 basil
                                                                  • Yes No 8 small cilantro
                                                                  • Yes No 1 thai hot pepper, serrano pepper
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 2 large scallion
                                                                  • Yes No 4 boston lettuce leaves
                                                                  • Yes No peanut sauce
                                                                  • Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run under cold water until they are cool. Peel and halve shrimp lengthwise down the center. Cover and refrigerate.
                                                                  • Cook the rice noodles according to the package directions. Drain and set aside.
                                                                  • Clear a work surface such as a large wooden cutting board for rolling the summer rolls, and prepare a pan that is roomy enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers and arrange them in the following order around the work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, hot pepper, cucumber, scallions, and lettuce.
                                                                  • Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface.
                                                                  • Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of cilantro, and 2 pieces of hot pepper. Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
                                                                  • Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
                                                                  • Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.
                                                                  • Serve rolls with Peanut Sauce.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8rolls
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This hearty Mexican meal has countless variations. Fix the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 1 cup shredded roasted skinless, boneless chicken breast
                                                                  • Yes No 3/4 3 oz cup preshredded monterey jack cheese
                                                                  • Yes No 1 cup shredded iceberg lettuce
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Preheat broiler.
                                                                  • To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
                                                                  • Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
                                                                  • Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
                                                                  • Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 tostada)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil

                                                                  This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz grouper fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 cup vegetable stock
                                                                  • Yes No 2 head baby bok choy, leaves
                                                                  • Yes No 12 shiitake mushroom
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp thinly sliced scallion
                                                                  • Yes No 2 tsp thinly sliced red jalapeño chile
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Season fillets with salt and pepper. Heat a frying pan (not nonstick) over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.
                                                                  • Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.

                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup almond paste
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp 2% reduced fat milk
                                                                  • To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking soda, cardamom, and salt in a food processor; process until blended. Add almond paste and butter; process until blended. Combine juice and oil. With processor on, slowly pour juice mixture through food chute; process until dough forms a ball.
                                                                  • Divide dough in half. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll each half of dough, still covered, to a 1/4-inch thickness. Chill 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Cut with a 2 1/2-inch star-shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining half of dough.
                                                                  • To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread about 1 teaspoon icing over each warm cookie; chill 1 hour.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 12(serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1 12 oz light bodied wheat beer
                                                                  • Yes No 1/4 coarse tsp kosher salt
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • In a glass measuring cup, stir lime juice, sugar, and 1/3 cup water together until sugar dissolves. Fill 2 beer mugs with ice and pour half the beer into each. Top with lime mixture.
                                                                  • Sprinkle one side of each lime wedge with salt and the other with chili powder. Serve with beer.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cumberland sauce is a wonderfully flavorful condiment for the turkey, ham, and roast goose that are traditionally served around the holidays. Not only does Cumberland sauce taste great, it's also so simple to make it's perfect for that hectic holiday schedule. Makes about 1 1/2 cups

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1/2 tbsp grated lemon rind
                                                                  • Yes No 1 cup red currant jelly
                                                                  • Yes No 1/3 cup california cabernet wine
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 pinch ginger powder
                                                                  • Yes No salt and pepper
                                                                  • Combine all the ingredients, except the salt and black pepper, in a sauce pan and bring to a simmer over medium heat. Reduce to low and simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Sauce will thicken as it cools. Once cooled season with salt and freshly ground black pepper to taste. Serve chilled, or reheat and serve hot if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz thick lamb loin chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1 tbsp chopped kalamata olive
                                                                  • Yes No 1 small tbsp drained caper
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.
                                                                  • Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.
                                                                  Yields: 2
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Croatian soured cabbage heads (sauerkraut) is known as kiseli kupus (KEE-seh-lee KOO-poos), the leaves of which are sometimes used to make sarma. It's getting increasingly difficult to find whole heads of soured cabbage (Kissel's is one brand to look for, Marco Polo brand sells jarred leaves), so families get together to make a large batch to share. This recipe is from " The Best of Croatian Cooking " (Hippocrene Books Inc., 2007) by Liliana Pavicic and Gordana Pirker-Mosher. The horseradish and red peppers in this recipe give it quite a zip. Makes 24 Soured Cabbage Heads or Croatian Kiseli Kupus

                                                                  Ingredients
                                                                  • Yes No 24 solid heads cabbage
                                                                  • Yes No 3 1/2 cup salt
                                                                  • Yes No 1 garlic head, and cloves
                                                                  • Yes No 1 7 inch long horseradish root
                                                                  • Yes No 3 red bell pepper
                                                                  • Yes No 15 bay leaf
                                                                  • Yes No 15 dry red peppers
                                                                  • Yes No large wooden
                                                                  • Note: If you don't have a large enough barrel or crock, the cabbage can be divided among smaller barrels or crocks. Wash cabbage heads and remove any tough outer leaves and reserve. Core each cabbage and fill with salt. Place 1 layer cabbage heads, core-side up in barrel or crock. Add some of the garlic cloves, horseradish, red peppers (fresh and dry), and bay leaves. Place another layer of cabbage heads in the barrel and another portion of vegetables. Continue this way until the crock is full. Cover with reserved cabbage leaves. Fill barrel with as much water as it will hold without spilling over. Place a clean cotton or lnen cloth on top of cabbage and then a clean, untreated wooden board. Weigh down with a heavy rock or other item, to keep the cabbage heads from rising during the fermentation process. Store the barrel in a garage or fruit cellar, or place that does not fall below freezing, on wooden skids off the floor. You may want to wrap some insulating material around the barrel if you live in chillier climes. The cabbage should be ready in about 40 days. Keep the brining water clean by skimming the foam off the surface with a slotted spoon or sieve (foaming should start in about 10 days). The soured heads can be frozen for later use or canned. Before using kiseli kupus, you can rinse the leaves, if desired. Chop them for any recipe calling for sauerkraut. Note: Beets may be added to give cabbage a red color. Adding chopped quince will give a yellow color.
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop

                                                                  As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 lb arugula
                                                                  • Yes No 4 cup wheat spaghetti
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No pan juices from the turkey and roasting pan
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside. In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving. * Ingredients too variable for meaningful analysis of nutritional information
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Fresh Apple Cake

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 16 oz powdered sugar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
                                                                  • Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ½cups
                                                                  • Total Time: 1 hour 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.

                                                                  Ingredients
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 1 cup carnaroli rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
                                                                  • Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
                                                                  • Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
                                                                  • Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
                                                                  • Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                  Sausage Rolls
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 lb raw pork breakfast sausage
                                                                  • Yes No 1/2 cup finely minced onion
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 17.3 oz frozen puff pastry
                                                                  • Yes No 2 tbsp smooth dijon mustard
                                                                  • Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.
                                                                  • Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
                                                                  • Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
                                                                  • Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.
                                                                  Yields: 24rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Special thanks to Starbucks® Ice Cream for allowing us to used their recipe for Mixed Berry Sundae. It's made with Starbucks® Strawberries & Crème Frappuccino® Blended Creme Ice Cream. On a personal note, I'm not usually a big fan of store-bought strawberry ice cream. I have to say this is the best one I've ever had. Not only did I get a big strawberry flavor, but it's oh so creamy too! Yum!

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 slice prepared pound cake
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 cup mixed berries, like raspberries, blueberries and strawberries
                                                                  • Yes No 1 cup starbucks strawberries and crème frappuccino
                                                                  • Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat and cook pound cake slices, turning once, 3 minutes, until golden brown. Place on two dessert plates. Add remaining 1 tablespoon butter, honey and lime in same skillet and bring to a boil and simmer 3 minutes. Add berries and stir. Remover from heat. Scoop 1/2 cup Ice Cream onto each piece of cake, and top with berries. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    starbucks
                                                                    Brands:
                                                                  • Yes No
                                                                    Starbucks

                                                                  You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos. This recipe goes with Folded Cheese Omelet

                                                                  Ingredients
                                                                  • Yes No canned roasted red pepper
                                                                  • Yes No swiss chard
                                                                  • Yes No pecorino romano cheese
                                                                  • Yes No leek
                                                                  • Yes No butter
                                                                  • Yes No camembert cheese
                                                                  • Yes No cream cheese
                                                                  • Yes No scallion
                                                                  • Yes No 2 slice smoked salmon
                                                                  • Yes No potato
                                                                  • Yes No ricotta cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp chopped fresh herbs
                                                                  • Yes No thyme
                                                                  • Yes No parsley
                                                                  • Yes No chives
                                                                  • Yes No tarragon
                                                                  • Yes No chervil
                                                                  • Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.
                                                                  • Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.
                                                                  • Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.
                                                                  • Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.
                                                                  • Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  Prep: 15 min., Bake: 20 min. Serve dip with crackers or crunchy veggies.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup mayonnaise
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp finely grated onion
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 8 oz extra sharp cheddar cheese
                                                                  • Yes No 1 8 oz sharp cheddar cheese
                                                                  • Yes No garnish, parsley
                                                                  • Stir together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart or 11- x 7-inch baking dish.
                                                                  • Bake at 350° for 20 minutes or until dip is golden and bubbly. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip

                                                                  This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy. Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 6 slice dark rye bread
                                                                  • Yes No 6 slice whole wheat bread
                                                                  • Yes No 5 1 lb sweet italian sausage
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 2 medium granny smith apple
                                                                  • Yes No 1 cup coarsely chopped roasted chestnuts
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Heat the oven to 350°F. Coat a 13-by-9-inch baking dish with duck fat or butter. Place the diced bread in a large mixing bowl and set aside.
                                                                  • Place a large frying pan over medium heat. Add the duck fat or butter and crumble in the sausage. Cook until the sausage is lightly browned, stirring to break it up.
                                                                  • Add the onion and sage and cook, stirring often, until the onion is soft and golden, about 5 minutes.
                                                                  • Add the thyme, parsley, celery, celery seed (if using), apples, and chestnuts and cook until the apples are golden, about 3 minutes.
                                                                  • Add the chicken broth and bring to a simmer. Remove from heat and pour the mixture over the diced bread, tossing well to incorporate. Season with salt and pepper.
                                                                  • Spoon the stuffing into the prepared dish and bake for 30 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Prep: 10 min.

                                                                  Ingredients
                                                                  • Yes No spicy asian beef
                                                                  • Yes No 2 head bibb lettuce
                                                                  • Yes No garnishes, peanuts, lime
                                                                  • Prepare Spicy Asian Beef With Jasmine Rice as directed. Separate leaves from 2 heads of Bibb lettuce. Spoon rice and stir-fry mixture evenly onto lettuce leaves; roll up. Garnish, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll

                                                                  Freeze leftover fruit to use in shakes, smoothies, or any blended treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 cup frozen strawberry
                                                                  • Yes No 2 banana
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup crushed crushed ice
                                                                  • Yes No 1/4 cup honey
                                                                  • Process all ingredients in a blender until smooth. Serve immediately.
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 cup chopped cilantro
                                                                  • Yes No 1 cup diced tomatillo
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 1/2 tsp lime juice
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 tsp adobo sauce
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 8 6 inch white corn tortillas
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1/4 2 oz cup goat cheese (chèvre)
                                                                  • To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.
                                                                  • Reduce oven temperature to 350°.
                                                                  • To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.
                                                                  Yields: 8servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp diced sage
                                                                  • Yes No 1/2 tsp diced rosemary
                                                                  • Yes No two 19 oz canned cannellini bean
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No pita chips
                                                                  • In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
                                                                  • Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
                                                                  Yields: 3cups dip
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 1/4 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
                                                                  • Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
                                                                  • Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook

                                                                  Roasting the tomatoes makes them sweet and meaty; it also draws out much of the liquid so that you can assemble the sandwiches the night before without worrying about the focaccia becoming soggy.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb plum tomato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp chopped sliced black olive
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 2 oz piece focaccia
                                                                  • Yes No 1 1/4 cup sliced simple roasted leg of lamb
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Preheat oven to 350°.
                                                                  • Arrange the tomato halves, cut sides up, on a baking sheet. Drizzle with olive oil; sprinkle with 1 teaspoon thyme and black pepper. Bake at 350° for 45 minutes or until very tender. Cool slightly.
                                                                  • Combine remaining 1/2 teaspoon thyme, low-fat mayonnaise, olives, rind, and juice.
                                                                  • Spread cut sides of bread evenly with mayonnaise mixture. Divide tomato halves, Simple Roasted Leg of Lamb, onion, and artichokes evenly among 4 bread pieces. Top with remaining bread pieces. Wrap the sandwiches in foil or parchment paper; chill.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 long hot green chiles
                                                                  • Yes No 12 curry leaf
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No kosher salt
                                                                  • In a large, deep skillet, heat the oil. Add the onions and chiles and cook over moderately high heat, stirring, for 2 minutes. Stir in the curry leaves, pepper and turmeric. Reduce the heat to moderate. Add the green beans and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Cover and cook, stirring occasionally, until the beans are tender, about 6 minutes longer. Season with salt and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  It's made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 6 3 cup medium carrots, and as and evenly as possible
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 5 cup reduced sodium chicken broth
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp coarsely chopped thyme
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
                                                                  • Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
                                                                  • Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
                                                                  • Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
                                                                  • Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
                                                                  • Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings as a side dish or first course
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.

                                                                  Ingredients
                                                                  • Yes No serves four
                                                                  • Yes No four ripe bananas, any way you like
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No

                                                                  Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 6 oz ricotta cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No maple syrup
                                                                  • In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
                                                                  • Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I recently spent some time in Ireland, stuffing myself silly with food that far-exceeded my expectations. I was brought to Ireland with a group of other food journalists by the Irish Dairy Board to learn about Ireland's food, and in particular, its milk, cheese and butter.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup milk, cream
                                                                  • Yes No sage to the dry mixture
                                                                  • Yes No cheese add 1/2 cup cheddar
                                                                  • Yes No currant add 1/2 cup currants to the dry mixture
                                                                  • Yes No 2 tbsp bittersweet chocolate, and sprinkle each
                                                                  • Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.
                                                                  • Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
                                                                  • Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
                                                                  • Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife of the blade of a bench scraper.
                                                                  • Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes or until just barely brown.
                                                                  • Serve with butter, preserves, and freshly whipped cream.
                                                                  • If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 9small scones
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.

                                                                  Ingredients
                                                                  • Yes No 3 slice center cut bacon slices
                                                                  • Yes No 2 1/2 lb boneless chuck roast
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 5 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 12 oz amber beer
                                                                  • Yes No 2 cup sliced carrot
                                                                  • Yes No 1 3/4 cup sliced parsnip
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
                                                                  • Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
                                                                  • Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  Ingredients
                                                                  • Yes No 16 oz light cream cheese
                                                                  • Yes No 1/4 cup chopped sun dried tomatoes in oil
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 2 tsp chopped caper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped roasted red pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup diced basil
                                                                  • Yes No assorted crudités
                                                                  • In food processor, blend cream cheese, tomatoes, olives, capers, garlic, red pepper and lemon juice until almost smooth. Season with salt and pepper. Stir in basil.
                                                                  • Scrape mixture into a piping bag fitted with a plain or star tip; seal bag. Alternatively, use a large ziplock bag; seal it and snip off one corner with scissors. Pipe dip onto crudités and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 3/4 tsp kosher salt
                                                                  • Yes No 6 medium poblano chili pepper
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3/4 cup crumbled cotija cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 2/3 cup chopped scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
                                                                  • To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
                                                                  • Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).
                                                                  • Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
                                                                  • Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
                                                                  • Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings as a meal, 12 servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Bring your meals into balance by serving a modest amount of meat with plenty of veggies.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz pineapple chunks in juice
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 bell pepper
                                                                  • Yes No 1 10 oz frozen broccoli florets
                                                                  • Yes No cooked rice
                                                                  • In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
                                                                  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
                                                                  • To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
                                                                  • Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Crisp, ripe Bartlett pears and toasted walnuts from fall's harvest combine in these quick and tasty sandwiches. They pack nutrition and taste great for breakfast, lunch, or dinner. Pair them with Honey-Gingered Carrot Soup for a dynamic dinner duo. Prep: 15 minutes

                                                                  Ingredients
                                                                  • Yes No 1/2 4 oz cup tub style light cream cheese
                                                                  • Yes No 8 1.1 oz slice cinnamon raisin bread
                                                                  • Yes No 2 tbsp diced walnut
                                                                  • Yes No 2 bartlett pear
                                                                  • Yes No 1 cup alfalfa sprouts
                                                                  • Spread 1 tablespoon cream cheese evenly over each of 8 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over each of 4 bread slices. Top each evenly with pear slices, sprouts, and 1 bread slice. Cut each sandwich in half diagonally.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/3 cup currant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 1 lemon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 2 lb medium zucchini
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 1/2 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 cup loosely packed baby arugula leaves
                                                                  • Yes No one 1 inch preserved lemon, only
                                                                  • In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
                                                                  • In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
                                                                  • Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
                                                                  • In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
                                                                  • Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
                                                                  • Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Top with maple syrup, fresh berries, or bananas sautéed with a bit of butter and cinnamon.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup ground flaxseed
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1 cup vanilla soy milk
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 6 1.5 oz slice grain bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 1/2 tsp powdered sugar
                                                                  • Combine flaxseed and sliced almonds in a shallow dish. Combine milk and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk, and pour milk mixture into another shallow dish.
                                                                  • Working with 1 bread slice at a time, place bread slice into milk mixture, turning to coat both sides. Let bread stand in milk mixture 2 to 3 minutes. Remove bread slice from milk mixture; dredge 1 side of bread in flaxseed mixture, pressing gently to adhere. Repeat procedure with remaining bread slices, milk mixture, and flaxseed mixture.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Melt 1/2 teaspoon butter in pan; swirl to coat bottom of pan. Add 3 coated bread slices, coated sides down; cook 2 minutes on each side or until lightly browned. Repeat procedure with cooking spray, remaining butter, and remaining coated bread slices. Sprinkle powdered sugar evenly over toast.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk

                                                                  Choose Gala, Golden Delicious, Rome, or Pink Lady apples for this puree. They are sweeter and less acidic than other apples such as Granny Smiths. This recipe goes with Cinnamon-Apple Yogurt, Chicken and Rice with Apples

                                                                  Ingredients
                                                                  • Yes No 4 2 lb apple
                                                                  • Place apples in a vegetable steamer. Steam, covered, 12 minutes or until very tender.
                                                                  • Place apples in a food processor; process until smooth.
                                                                  • Kitchen Tip The riper the fruit, the less steaming time it takes to soften the flesh, so use the lower end of the cook time range.
                                                                  • Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
                                                                  Cuisine:YesNorome
                                                                  Yields: 2cups or 8 (1/4-cup) servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  I?ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

                                                                  Ingredients
                                                                  • Yes No 1.5kg topside of beef
                                                                  • Yes No medium 2 onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 bulb of garlic
                                                                  • Yes No a small bunch sage
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I’ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.To prepare your beef:• Take your beef out of the fridge 30 minutes before it goes into the oven• Preheat your oven to 240°C/475°F/ gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil • Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat • Place the beef on top of the vegetablesTo cook your beef:• Place the roasting tray in the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef • If you prefer it medium-rare, take it out 5 to 10 minutes earlier • For well done, leave it in for another 10 to 15 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning • When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings • from Jamie's Ministry of Food
                                                                  Cuisine:YesNoyorkshire
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb gouda
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup dry riesling
                                                                  • Yes No 8 soft pretzels
                                                                  • Yes No rye bread, cornichons and other pickled vegetables
                                                                  • In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper.
                                                                  • In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup fava bean
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 4 radicchio leaves
                                                                  • Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside.
                                                                  • Prepare grill.
                                                                  • Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers. Add shrimp to beans.
                                                                  • Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.
                                                                  • Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cups walnut halves in Step 3, after folding in the salt water.

                                                                  Ingredients
                                                                  • Yes No 250 gram water
                                                                  • Yes No 1/4 tsp dry granulated yeast
                                                                  • Yes No 300 gram organic all purpose flour
                                                                  • Yes No 1.25 kg water
                                                                  • Yes No 1.8 kg organic all purpose flour
                                                                  • Yes No 200 gram organic whole wheat flour
                                                                  • Yes No 5 tbsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
                                                                  • PREPARE THE BREAD DOUGH: In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
                                                                  • Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
                                                                  • Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
                                                                  • Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking.
                                                                  • Preheat the oven to 490°. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470° and bake for 20 minutes. Uncover and bake the loaves for 25 minutes or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
                                                                  Yields: 2large bread loaves
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  After trying a version of cauliflower puree at a local restaurant a couple of years back, I just had to track down a recipe. If you want to impress your guests, you can call this classic French dish by its original name: chou-fleur purée de chou-fleur. Traditionally used as a bed for serving roasted meats, in lieu of potatoes, it also makes a great side dish sans meat.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 medium cauliflower
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 cup milk
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan over medium heat, soften the onion in 2 tablespoons butter. Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil. Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15 minutes. Drain well, setting aside the liquid for another use.
                                                                  • In a food processor, purée the cauliflower with the remaining 2 tablespoons of butter and no more than 1/4 cup of the cooking liquid. (This is where you can substitute a bit of milk or cream.) Adjust the seasoning, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Memorial Day means burgers and beers - the kind of comfort food that pleases a crowd, and signals the start of summer. There are hundreds of ways to make a burger, but here's an old family recipe which guarantees flavorful, juicy burgers every time.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground chuck
                                                                  • Yes No 1 tsp bacon fat
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No black pepper
                                                                  • Yes No 6 thin slice cheese
                                                                  • Yes No 6 hamburger bun
                                                                  • Yes No topping
                                                                  • Yes No prepare your grill to a high heat, add the patties, and grill for about 2 minutes on each side, move them to a less hot part of the grill, add cheese, close the grill and for about another two minutes, to desired doneness
                                                                  • Yes No
                                                                  • Yes No how do you your burgers
                                                                  • On an impeccably clean kitchen counter, form the ground chuck into a 2-foot long snake, and use your thumb to make a deep trough in the center (see picture). Evenly spread or sprinkle the next five ingredients in the trough. Sprinkle with ground pepper.
                                                                  • Pinch the trough closed, then divide your snake into 6 equal portions. Gently pat them into 1 1/2 inch thick patties.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6patties
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat

                                                                  Roe Buck Salmì Friulana Style, or Salmì di Capriolo alla Friulana: Cottura in salmì, cooking in salmì, is a traditional technique for marinating game, especially furred game, so as to complement and balance the gaminess wild meats can display. It's analogous to the Piemontese (and French) cottura in civet, and is quite different from the French Salmis technique, which calls for partially roasting feathered game, and then boning the meat and cooking it in a sauce.

                                                                  Ingredients
                                                                  • Yes No 1 4/5 800 gram lb venison
                                                                  • Yes No 2/5 80 gram cup unsalted butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 similar dry red wine
                                                                  • Yes No a medium onion
                                                                  • Yes No a large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No a parsley
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1/2 125 milliliter cup red wine vinegar
                                                                  • Yes No a pinch powdered cinnamon
                                                                  • Yes No salt and peppercorns to taste
                                                                  • Cube the meat, cutting it into 12 equal-sized pieces. Peel the carrot and the onion, and dice them and the celery. Finely slice the garlic and strip the parsley leaves from their stems. Grind the pepper. Combine the meat, vegetables, parsley leaves and other herbs and spices (except salt) in a bowl with the vinegar and the wine. Assuming the animal was wild, cover and marinate in a cool place for 48 hours, turning the meat occasionally. If it was instead farmed, marinate it for about 4 hours. Come time to cook the meat, remove the pieces form the marinade and drain them well. Bring the marinade to a boil and simmer it for a half hour over a medium flame; in the meantime, heat the oil and butter in a second pot and brown the meat over a brisk flames, stirring the pieces so they brown on all sides. Carefully add the marinade to the meat, turn down the heat, and simmer the meat for about 1 1/2 hours, or until it is quite tender. Serve with a firm polenta. In Friuli this is generally served with the vegetables of the marinade as is, which gives the dish a rustic, homey appearance. You can, however, blend the sauce if you'd rather a more elegant look.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings roe buck friulana
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend

                                                                  This mild cinnamon plum chutney recipe is a perfect balance of aromatic, spicy sweetness, tart plums, and sharp onions. Try serving this spread with rustic country bread and cheese for a light meal or an elegant, yet simple, appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 qt plum
                                                                  • Yes No 3 cup brown sugar
                                                                  • Yes No 1 3/4 cup raisin
                                                                  • Yes No 1 cup chopped white onion
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 cup white vinegar
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 6 pint and lids
                                                                  • Sterilize the jars and lids. In a large saucepan over medium heat, bring all the ingredients to a boil. Reduce the heat to low and simmer the mixture for 15 to 20 minutes, until it is thickened. Remove and discard the cinnamon sticks.
                                                                  • Divide the cinnamon plum chutney among the sterilized jars and process in a boiling-water canner.
                                                                  • This cinnamon plum chutney recipe makes 6 pints.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.

                                                                  Ingredients
                                                                  • Yes No 1/3 thick inch breast halves, flattened to 1/3 inch
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2/3 cup italian style bread crumb
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup mesclun
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/2 cup sliced cucumber
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Season chicken with salt and pepper. Combine breadcrumbs and Parmesan in a shallow bowl. Whisk egg in a separate shallow bowl. Dip chicken in egg, letting excess drip off. Coat both sides in crumb mixture.
                                                                  • Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 cutlets, and cook 2 minutes on each side or until cooked through. Repeat with 2 tablespoons oil and remaining 2 cutlets.
                                                                  • Toss baby greens with tomato, cucumber, and herbs. Whisk together remaining 1 tablespoon olive oil with vinegar, and season with salt and pepper. Toss salad with dressing. Serve cutlets topped with salad.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 3 granny smith apple
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No crème fraiche
                                                                  • Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
                                                                  • In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
                                                                  • Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
                                                                  • Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Peach Melba is a classic dessert, but even classics can be improved upon. Here, raspberries, peaches, and vanilla are loaded into a crumbly pie crust, topped with oatmeal–brown sugar streusel, and baked up for a hot mess of a dessert. What to buy: Look for freestone peaches for this recipe—they’ll make the pie prep far easier. This recipe was featured as part of our Summer Fruit Pies story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 2 lb peach
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 vanilla bean and, seeds
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 pint raspberry
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 cup old fashioned oats
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                    For the press-in crust:
                                                                  • Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
                                                                  • Combine the measured flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add the butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons of the ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
                                                                  • Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until the dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
                                                                  • Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
                                                                  • Place the crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let the crust cool slightly on a wire rack. Return the baking sheet to the oven.
                                                                    For the filling:
                                                                  • Combine the peaches, sugars, vanilla seeds or extract, and lemon juice in a large, nonreactive bowl and gently mix. Add the raspberries and cornstarch and toss to coat. Transfer the filling to the crust and place the pie on the hot baking sheet. Bake until the peaches are just beginning to brown, about 30 minutes.
                                                                    For the streusel:
                                                                  • Meanwhile, combine all of the streusel ingredients except the butter in a medium bowl and mix until evenly incorporated. Add the butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
                                                                  • When the pie is ready, remove it from the oven and reduce the temperature to 375°F. Sprinkle the streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is browned, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
                                                                  Yields: 1(9-1/2-inch) pie
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Great with cold noodles or a warm squid salad

                                                                  Ingredients
                                                                  • Yes No 2½oz onion
                                                                  • Yes No 3 tbsp 3 tablespoons soy sauce
                                                                  • Yes No 2 tbsp 2 tablespoons rice vinegar
                                                                  • Yes No ½ tsp teaspoon granulated sugar
                                                                  • Yes No ¼ tsp teaspoon english mustard powder
                                                                  • Yes No 1 tbsp 1 tablespoon grapeseed oil
                                                                  • Yes No 1 tbsp 1 tablespoon sesame oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Great with cold noodles or a warm squid saladShake all the ingredients together in a jam jar. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.• from Cook With Jamie
                                                                  Cuisine:YesNojapanese
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  If you love to eat steak, here's a great way to take it up a few notches ? the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can?t go wrong.

                                                                  Ingredients
                                                                  • Yes No 1 lb 1 pound flank steak
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper, to taste
                                                                  • Yes No 1 tbsp 1 tablespoon olive oil
                                                                  • Yes No 1 garlic
                                                                  • Yes No a small fresh cilantro
                                                                  • Yes No a small mint
                                                                  • Yes No .1 clove garlic
                                                                  • Yes No 1 large tbsp serrano chiles, 4 scallions, 2 tomatoes, freshly ground black pepper, to taste 1 to 2 limes 1 tablespoon olive oil
                                                                  • If you love to eat steak, here's a great way to take it up a few notches – the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can’t go wrong.JAMIE'S TOP TIPMake sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.MethodTake your steak out of the refrigerator and let it get up to room temperature while you make your salsa.Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.More InformationServing suggestions: Lovely served with a Baked potato, Flash-sautéed collard greens or Garden salad with buttermilk dressing, or for a treat, potato wedges.Tips from the dietitian: If you’re craving some red meat try and choose leaner flank steak, like we’ve used in this recipe. As a guide, the right portion size for an adult is roughly the size of the palm of your hand. If you fill half your plate with vegetables, at both lunch and dinner, it will help you eat enough vegetables for the day.Food safety: Store raw meat and fish on the bottom shelf of your fridge, and store food that is ready to be eaten whether it’s salad, cheese, dairy or cooked food on the shelves above. This is so the juices from the raw foods can’t drip onto cooked foods and cross-contaminate them. If you’re preparing raw meat, chicken or fish on a chopping board, wash the board, the knife and your hands thoroughly afterwards so that the bacteria doesn’t spread onto food that is cooked or ready to eat. Some restaurants have different colored chopping boards for raw and cooked foods, or for meat, fish and vegetables, to minimize the chances of this happening. These are readily available from loads of home and kitchen stores so you might like to try this at home.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No one 14 oz all butter puff pastry, but still
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 3/4 cup shredded fontina cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 egg
                                                                  • On a floured work surface, roll out the puff pastry to a 10 1/2-by-15-inch rectangle; halve lengthwise. Top the halves with the prosciutto and Fontina, leaving a 1/2-inch border along the far edge of each piece. Season with pepper. Starting at the near edge, tightly roll the halves of pastry into logs. Brush the borders with the egg wash and pinch to seal. Transfer the logs to a large baking sheet and freeze for 30 minutes until firm.
                                                                  • Line 2 large baking sheets with parchment paper. Working with 1 log at a time, trim the uneven ends. Cut the log crosswise 1/4 inch thick. Set the pinwheels 2 inches apart on the baking sheets. Freeze until firm. Preheat the oven to 375°. Bake the pinwheels for 20 minutes, until golden. Cut the remaining logs, then freeze and bake the pinwheels; serve.
                                                                  Yields: 78pinwheels
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 1 stalk celery
                                                                  • Yes No 2 small carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 12 oz beer
                                                                  • Yes No 3 cup grated sharp cheddar cheese
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Heat oven to 350° F. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes. Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices. Tip: Use a beer that's light in flavor, like a lager or a pale ale. The darker the beer, the more bitter the soup will taste.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate

                                                                  A fast tomato sauce with garlic, rosemary and red wine acts as a perfect braising medium for tilapia, a lean white fish now farmed and readily available. Chopped artichoke hearts and a sprinkling of fresh parsley or basil complete the sauce. For a bolder flavor, toss in some capers or chopped black olives at the end.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb tilapia fillet
                                                                  • Yes No 1 1/2 cup chopped artichoke heart
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the wine, tomatoes, rosemary, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Bring to a simmer and continue simmering, covered, for 10 minutes.
                                                                  • Sprinkle the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
                                                                  • Carefully remove the fish from the pan. Stir the artichoke hearts and parsley into the sauce and cook until warmed through, about 2 minutes. Stir in any accumulated juices from the fish. Spoon the sauce over the tilapia.
                                                                  Yields: 4
                                                                  Yes No