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                                                                  Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

                                                                  Ingredients
                                                                  • Yes No 1 cup graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp gelatin
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3 cup cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup cranberry orange sauce
                                                                  • In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
                                                                  • Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.
                                                                  • In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
                                                                  • In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
                                                                  • Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
                                                                  • Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.
                                                                  • Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol.
                                                                  • Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup sliced firm ripe peaches
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
                                                                  • Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
                                                                  • In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
                                                                  • Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
                                                                  • Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This treat needs to be refrigerated; a clear glass jar with a secure lid will work best. Tie a cinnamon stick and star anise to the jar with a ribbon or raffia to both decorate and hint at the flavorings inside. It's a spicy partner for toasted slices of Cheddar-Asiago Potato Bread, so consider giving them together. This is chunky apple butter, but if you like it smooth, process the mixture a bit longer.

                                                                  Ingredients
                                                                  • Yes No 4 lb granny smith apple
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash cloves, ground
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 1 star anise
                                                                  • Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender.
                                                                  • Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan.
                                                                  • Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.
                                                                  • Note: Store in an airtight container in refrigerator for up to 1 month.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 medium shallot
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No four 6 oz tuna steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No green bean
                                                                  • MAKE THE SHALLOT CREAM: Preheat the oven to 350°. Spread a 1/2-inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
                                                                  • PREPARE THE TUNA: In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within, 2 minutes per side.
                                                                  • Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with the Eggplant Relish and steamed green beans.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam

                                                                  Chartreuse is like spring in a bottle -- the yellow-green spirit is said to be made from more than 130 plants -- making it a fitting choice for this month's zodiac cocktail. Melon adds sweetness to Chartreuse's complex herbal notes in this vibrant sip. $45, available at most liquor stores

                                                                  Ingredients
                                                                  • Yes No 1 one inch honeydew melon
                                                                  • Yes No ice cube
                                                                  • Yes No 1 1/2 oz herbal liqueur
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3 oz club soda
                                                                  • Muddle melon in a glass; strain juice into an ice-filled cocktail shaker. Add Chartreuse and gin. Shake well. Strain into a tall ice-filled glass. Top with seltzer. Garnish with melon ball.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. This recipe was featured as part of our gluten-free photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 1/4 cup sweet rice flour
                                                                  • Yes No 1 1/4 cup sorghum flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp guar gum
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 tsp vanilla extract
                                                                  • Yes No 2 cup milk chocolate chip
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
                                                                  • Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
                                                                  • Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12cookies
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp raw almonds
                                                                  • Yes No 1 cup coconut water
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup frozen strawberry
                                                                  • Yes No 2 dried white figs
                                                                  • Yes No 1/2 tsp agave nectar
                                                                  • Yes No pinch cinnamon, ground
                                                                  • In a blender, puree the almonds with the coconut water and salt until smooth. Strain the almond milk through a fine sieve. Rinse out the blender. Add the strawberries to the blender with the figs, agave nectar, cinnamon and the almond milk and puree. Pour into a tall glass and serve.
                                                                  Yields: 1
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors

                                                                  Ingredients
                                                                  • Yes No 2 4 oz pieces dry spanish chorizo
                                                                  • Yes No 6 cup dry red wine
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.
                                                                  • Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    poach

                                                                  Michael Laiskonis, executive pastry chef of Le Bernardin, dresses up this breakfast classic by adding spices, spiked pineapple, and ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 8 slice brioche
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No roasted pineapple
                                                                  • Yes No coconut sorbet
                                                                  • Heat the oven to 200°F. Whisk together milk, eggs, sugar, orange zest, vanilla seeds (or extract), cinnamon, and nutmeg in a large, shallow dish. Dip bread slices in egg mixture, coating each side and letting the excess drip off.
                                                                  • Heat a large frying pan over medium heat and add butter. When butter foams, place a single layer of soaked bread slices in the pan and cook until golden brown on one side, about 3 minutes; flip to brown the other side, about 3 minutes more. Place the cooked French toast on an ovenproof plate or baking sheet and keep warm in the oven while you finish cooking the rest.
                                                                  • To serve, place two or three slices of French toast and several slices of roasted pineapple on each plate. (Reserve extra pineapple for another use.) Spoon spiced pineapple juices over top and, depending on your mood, add a scoop of vanilla ice cream or coconut sorbet.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  A fat, juicy watermelon screams summer, but running around the backyard with a wedge in your hand and juice dripping down your chin is for youngsters. Try blending up some cubes and adding soju and ice for an adult cocktail that’s perfect to pair with spicy dishes or to cool off with on a hot night. What to buy: Domaine de Canton is a ginger-flavored liqueur that can be found at specialty liquor stores. Soju is a distilled liquor typically made from grain or sweet potatoes and can be found in Asian markets or specialty liquor stores. If you can’t find it, vodka or sake makes a decent substitute. Game plan: The juice can be made up to 2 days ahead and refrigerated in an airtight container. The drink can also be shaken with ice and served up in a chilled cocktail glass. This recipe was featured as part of both our Korean barbecue menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 cup seedless watermelon
                                                                  • Yes No 8 oz soju
                                                                  • Yes No 2 oz ginger liqueur
                                                                  • Yes No 2 oz simple syrup
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Place half of the watermelon in a blender and blend until liquified, about 1 minute. With the blender running, add the remaining watermelon through the opening in the lid until all the cubes have been added and liquified, about 1 minute. (If the blades jam, just turn off the blender and stir the cubes up with a spoon to get things going again.)
                                                                  • Strain the juice through a fine-mesh strainer into a pitcher or large measuring cup. (You should have about 3 cups of juice. At this point you can chill the juice until ready to use.)
                                                                  • When ready to serve, add the soju, ginger liqueur, simple syrup, and lime juice to the watermelon juice and stir well. Serve in a Tom Collins glass filled with ice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6drinks
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz beef tenderloin fillets
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup marsala wine
                                                                  • Yes No 1 cup fat-free low-sodium chicken broth
                                                                  • Yes No 20 green peppercorn
                                                                  • Yes No 1 5 oz fat free evaporated milk
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No garnish, italian parsley sprigs
                                                                  • Sprinkle beef fillets evenly with salt and pepper.
                                                                  • Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm.
                                                                  • Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in evaporated milk and mustard; cook, over low heat, 5 to 7 minutes or until slightly thickened. Return fillets to skillet, and serve warm. Garnish, if desired
                                                                  • Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.
                                                                  • Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brine

                                                                  All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 8 oz carton light sour cream
                                                                  • Yes No 2 4 1/2 teaspoons dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2/3 cup apricot preserves
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
                                                                  • To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
                                                                  • Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
                                                                  • Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
                                                                  • To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 4loaves, 10 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze

                                                                  Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.

                                                                  Ingredients
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 1 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 6 tbsp part-skim ricotta cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small cup loosely packed dill weed
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 lb potato
                                                                  • Yes No 1 head butter lettuce leaves
                                                                  • Yes No 1/2 pint cherry tomato
                                                                  • Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
                                                                  • Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
                                                                  • In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
                                                                  • Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. "It's a huge pastry playground," she boasts of her bakery. Her salted-caramel squares are just as bold, with tender caramel atop a dense, buttery crust. "I've always loved salt and sugar," she says. "As a kid, I'd dip my fries in milk shakes."

                                                                  Ingredients
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large organic egg white
                                                                  • Yes No 2 1/4 cup organic heavy whipping cream
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 3/4 stick organic unsalted butter
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • PREPARE THE SHELL: Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides. In a large bowl, using a handheld mixer at low speed, cream the butter. Beat in the confectioners' sugar. Add the whole eggs and beat until incorporated, then beat in the flour and salt. Press the pastry into the prepared pan in an even layer, 1/4 inch thick. Freeze until firm, 10 minutes.
                                                                  • Line the pastry with parchment paper and fill with pie weights. Bake for 35 minutes, until just set. Carefully remove the pie weights and parchment. Brush the shell with the egg white and bake for 20 minutes longer, until golden and cooked through. Let cool.
                                                                  • MEANWHILE, MAKE THE CARAMEL: In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover; keep warm.
                                                                  • In a large, heavy saucepan, stir the sugar into 1/4 cup of water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
                                                                  • Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°, 10 minutes. Discard the vanilla bean and stir in the salt. Pour the caramel over the shell. Refrigerate until firm, 4 hours or overnight; bring to room temperature. Remove the bar from the pan using the parchment overhang; cut into squares.
                                                                  Yields: 32squares
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

                                                                  Ingredients
                                                                  • Yes No 4 tsp sweet paprika
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 6 lb bone in, skinless pork shoulder
                                                                  • Yes No 3 cup tomato ketchup
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No tsp black pepper
                                                                  • Yes No tsp cayenne pepper, ground
                                                                  • Make the rub: Mix paprika, sugar, salt, mustard, garlic powder, both peppers, and cayenne in a bowl. Rub pork all over with spice mixture. Let sit at room temperature for 1 hour.
                                                                  • Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together ketchup, vinegar, sugar, salt, pepper, cayenne, and 2 cups water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes; cool.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place shoulder on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the thickest portion reads 190°, 4–6 hours. Remove shoulder from grill; let rest for 20 minutes. Shred pork, discard bones, and toss in a large serving dish with 1½ cups of the sauce. Serve with remaining sauce.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 gala apple
                                                                  • Yes No 1 tsp raisin
                                                                  • Yes No 1 tbsp packed brown sugar
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Core apple; remove peel from top 1/2 inch. In a bowl, mix raisins, sugar and butter. Pack mixture into core of apple.
                                                                  • Place apple right side up in a microwave-safe bowl. Pour in 1/2 cup water. Sprinkle cinnamon over top of apple. Cover bowl with microwave-safe plastic wrap, leaving a small space for steam to escape, and cook in microwave on full power for 5 minutes, or until apple is fragrant and soft, checking every 2 minutes (microwave cooking times vary).
                                                                  • Remove apple from bowl, place on a clean small plate and pour 1 tsp. of cooking liquid over apple. Serve warm.
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Although it's delicious as-is, honey is offered on the side for sweetening the soup. The soup will thicken as it cools. When reheating, add a little water or milk to the soup to thin it. Serves 4. Also try Moroccan Semolina Soup with Saffron and Anise. For more ideas on how to cook with semolina, see Moroccan Recipes with Semolina.

                                                                  Ingredients
                                                                  • Yes No 1 liter water
                                                                  • Yes No 3/4 coarse cup semolina
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3 750 milliliter cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp anise
                                                                  • Yes No honey
                                                                  • Bring the water to a boil and stir in the semolina and salt. Simmer gently, stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is quite thick.
                                                                  • Stir in the milk, butter and anise seeds. Bring back to a simmer, and cook for 5 to 10 minutes longer, or until the soup reaches a consistency you like.
                                                                  • Serve warm with honey on the side. If desired, sweeten the soup with the honey.
                                                                  • The soup will thicken as it cools; stir in additional water to thin the soup when reheating.
                                                                  Cuisine:YesNomorroccan
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Guests will never know how easy these cheesecake bars were to make! If you like, use chocolate frosting to pipe holiday shapes on the top.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 15.5 oz ready to spread chocolate frosting
                                                                  • Yes No garnish, fresh raspberries
                                                                  • Preheat oven to 350°. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan. Bake 13 to 15 minutes or until lightly browned.
                                                                  • Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour over baked crust.
                                                                  • Bake at 350º for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.
                                                                  • If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal

                                                                  Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish's antioxidant potential.

                                                                  Ingredients
                                                                  • Yes No 2 cup summer berries
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/2 cup all purpose flour, spooned and leveled
                                                                  • Yes No 1/4 cup wheat flour, spooned and leveled
                                                                  • Yes No 1/4 cup wheat germ
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup pecan
                                                                  • In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.
                                                                  • Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).
                                                                  • Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.
                                                                  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 link lamb sausage
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 12 oz small pumpkin
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 turnip
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No 1 1/2 lb zucchini
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Yes No 1 10 oz couscous
                                                                  • Yes No mint
                                                                  • Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.
                                                                  • Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
                                                                  • Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
                                                                  • *Substitute 1 butternut squash or large sweet potato, if desired.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This simple lemon brown butter trout recipe really brings out the natural goodness of the fish. This classic trout recipe is simple to master, and very fast to make. Makes 4 Portions of Lemon Brown Butter Trout

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 lemon
                                                                  • Yes No 4 6 to 8 oz boneless trout fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • In a small sauce pan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice. Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done. Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve

                                                                  from chef Michael Symon. We really enjoyed that pilsner and pasta pairing; spicy linguini and hoppy pilsner were made to go together! Here's one more recipe from that menu: a perfectly glorious summer tomato salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb heirloom tomato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No flaky sea salt and freshly ground black pepper
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/4 lb cucumber
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 1/4 cup dill weed
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1 cup barrel aged feta
                                                                  • Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
                                                                  • Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
                                                                  • Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
                                                                  • Place on a large platter and serve immediately.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.

                                                                  Ingredients
                                                                  • Yes No 1lb farfalle
                                                                  • Yes No 1 egg
                                                                  • Yes No 7 tbsp 7 tablespoons heavy cream
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No bacon
                                                                  • Yes No frozen peas
                                                                  • Yes No 2 sprigs of fresh mint
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the package instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.Now you need to add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I’ve seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 12 3 oz dried apricots
                                                                  • Yes No water
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 2 scallion
                                                                  • In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
                                                                  • Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
                                                                  • Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
                                                                  • Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  These little bites of pastry filled with dulce de leche are a special treat. I like to make pastelitos de dulce de leche when I have leftover scraps of pastry dough - after rolling out a pie crust, for example. But they are so delicious you will want to make a whole batch of pastry dough dedicated only to these little cookies. It's difficult to keep the dulce de leche from leaking out during baking, but don't worry about it. When the leaking dulce de leche pools around the pastries in the oven, it gives them a delicious candy crunch on the bottom.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight. Roll out dough on a floured surface, to a thickness of about 1/4-1/8 inches. Cut dough into 2" squares with a sharp knife. Place a small dab of dulce de leche (a little less than a teaspoon) on half of the squares. To cover the squares with the dulce de leche, wet one finger and run it around the edge of the pastry dough with the dulce de leche. Top it with another square of pastry, and pinch edges together, extending them slightly as you do. Repeat until all of the pastries have "tops". Take a sharp knife and trim the edges of the pastries slighly, so that they are perfect squares. Chill pastries well, at least one hour. Preheat oven to 350 degrees. Mix cinnamon with the brown sugar (I like to use raw cane sugar because it has large granules which sparkle more). Whisk the egg yolk with a teaspoon of water. Press the edges of the chilled pastries together with the tines of a fork, being careful not to pierce the filling. Brush the pastries with egg yolk, and spring with the cinnamon sugar. Bake pastries for 10-12 minutes, until puffed and golden brown. Makes about 25 cookies.
                                                                  Yields: 25cookies.
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 3 cup strong brewed coffee
                                                                  • Yes No half frothed
                                                                  • Cook 2 cups half-and-half and maple syrup in a saucepan over medium heat until thoroughly heated. (Do not boil.) Stir in brewed coffee. Top with frothed half-and-half, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brew

                                                                  This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare grill.
                                                                  • Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 2 1/2 cup medium red potato
                                                                  • Yes No 4 1 1/2 cup small red beets
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 4 large egg
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
                                                                  • Combine potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and freshly ground black pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir, and return to the oven to roast until beets and potatoes are fully cooked and browned, about 25 minutes more.
                                                                  • Remove the skillet from the oven and stir in parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season eggs with salt and freshly ground black pepper. Return the skillet to the oven and cook eggs to desired doneness.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped mango
                                                                  • Yes No 1/2 cup chopped green tomato
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 4 tsp chopped cilantro
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 2 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 4 wheat flour tortillas
                                                                  • Yes No 1 cup salad greens
                                                                  • To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
                                                                  • To prepare tacos, preheat broiler.
                                                                  • Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
                                                                  • Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings (serving size: 2 filled tacos)
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Minute

                                                                  When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 cup chopped vidalia onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 cup chopped plum tomato
                                                                  • Yes No 2 cup chopped cooked chicken breast
                                                                  • Yes No 1/4 cup chopped bacon
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 4 cup angel hair
                                                                  • Yes No 1/4 1 oz cup shredded asiago cheese
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
                                                                  • Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
                                                                  Yields: 4servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although Tory McPhail uses Louisiana citrus, you can prepare these crepes with your favorite varieties of oranges and grapefruits. You can prepare the filling up to two days ahead. Cook the crepes up to two weeks ahead, and freeze them. Thaw frozen crepes in the refrigerator for 24 hours, and let them come to room temperature before serving.

                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 5 inch vanilla bean pod
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No dash salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 oz all purpose flour
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup navel orange
                                                                  • Yes No 1 cup red grapefruit
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 8 mint
                                                                  • To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
                                                                  • Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.
                                                                  • To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.
                                                                  • Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
                                                                  • Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.
                                                                  • To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.
                                                                  • Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar. Garnish with mint sprigs, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 cup shredded skinless cooked chicken, from a rotisserie chicken
                                                                  • Yes No salt
                                                                  • Yes No 6 flour tortilla
                                                                  • Yes No 3 cup shredded iceberg lettuce
                                                                  • Yes No 3/4 cup tomato salsa
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Warm vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Stir in chicken and 1/4 tsp. salt and cook until heated through, 1 to 2 minutes.
                                                                  • Place flour tortillas between 2 moistened paper towels and microwave on high for 10 seconds to soften. Spoon some shredded lettuce onto each tortilla. Top each with chicken, salsa and shredded Cheddar. Roll up burritos, cut in half and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Salami Panini
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 4 hot dog bun
                                                                  • Yes No 4 oz salami
                                                                  • Yes No 4 oz fontina cheese
                                                                  • Yes No 4 pepperoncini
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Place the bottoms of the buns on a work surface, cut-side up. Top with the salami, fontina, and pepperoncini (if using). Sandwich with the tops of the buns. Flatten slightly with the back of a spatula. Heat a large skillet over medium heat. Spread the top of each sandwich with 1/2 tablespoon of the butter or oil. Cook the sandwiches buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes. Flip and cook until the cheese melts and the bread is golden.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread

                                                                  Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.

                                                                  Ingredients
                                                                  • Yes No 8 oz bow tie pasta (farfalle)
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 16 oz fresh kale
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 oz parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
                                                                  • Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.
                                                                  Yields: 6servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Jennifer Rubell uses white paper bags to hold her "papillotes" for a dramatic presentation. The seafood is wrapped in parchment paper and then inserted in the bags. You will need five 8-by-14 inch #420-size bags (the number is on the bottom). Each will serve six people. Look for them in delis or takeout shops; omit them if unavailable.

                                                                  Ingredients
                                                                  • Yes No 4 large lb sea scallop
                                                                  • Yes No 4 large lb shrimp
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 10 slice thin lemon slices
                                                                  • Preheat the oven to 425°. In a bowl, toss the seafood with 1/2 cup of the olive oil and season with salt and pepper.
                                                                  • Cut five 18-inch-long sheets of parchment paper and lay them on a work surface. Arrange the scallops and shrimp on one half of each parchment square in slightly overlapping rows, leaving a 3-inch border at the edges. Drizzle with olive oil, scatter the chervil on the seafood and lay the lemon slices on top.
                                                                  • Fold the parchment over the seafood and fold the 3 open edges of each package up to seal in the juices. Carefully slide each package, seam side up, into the bottom of a paper bag. Tightly roll down the top of each bag; staple shut.
                                                                  • Set the bags upright on 2 large baking sheets and bake for 25 minutes, shifting the pans halfway through for even cooking. Transfer the bags to serving trays. With scissors, cut the top off each bag to reveal the packet. Carefully unfold the packets. Drizzle with additional olive oil and serve hot, with lemon wedges and Miami Tartar Sauce.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Harry Craddock, in The Savoy Cocktail Book, gave this advice for his Corpse Reviver: “to be taken before 11 a.m., or whenever steam and energy are needed.”

                                                                  Ingredients
                                                                  • Yes No 1 oz fernet branca
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz white crème de menthe
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
                                                                  • In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
                                                                  • Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread

                                                                  Tender lemon buttermilk cake, tart lemon curd, and a lightly browned peak of seven- minute frosting combine in cupcakes inspired by Martha's mile-high lemon meringue pie -- one of her signature desserts.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 3 tbsp lemon
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No lemon curd
                                                                  • Yes No seven minute frosting
                                                                  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
                                                                  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
                                                                  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
                                                                  • To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star

                                                                  Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 1/2 cup jasmine rice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 cup dried sour cherry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.
                                                                  • Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
                                                                  • To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Serve pudding with sauce.
                                                                  Yields: 8servings (serving size: 3/4 cup pudding and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb yukon gold potato
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No vegetable oil
                                                                  • In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl.
                                                                  • Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches; cook until wilted. Drain, squeeze dry and coarsely chop.
                                                                  • In a small bowl, mix the mayonnaise, jalapeño and chopped dill and season with salt.
                                                                  • Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties.
                                                                  • In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.
                                                                  Yields: 12cakes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 6 cup small country style white bread
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 cucumber
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 tsp sliced almond
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 cup seedless green grape
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 lb shrimp
                                                                  • In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
                                                                  • In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
                                                                  • Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
                                                                  • Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No one 3 lb rotisserie chicken
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 cup jasmine rice
                                                                  • Yes No 8 medium, 1/4 lb shrimp
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 thai chile
                                                                  • Yes No lime
                                                                  • Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
                                                                  • In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn't believe how easy (and, to be honest, better) our at-home version turned out. Oh, and those grape tomatoes? They were grown in Connecticut. Who knew?

                                                                  Ingredients
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 6 crimini mushroom (baby portobello)
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 small radicchio
                                                                  • Yes No 1 cup farro
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Yes No small handful parsley
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Preheat the oven to 400 degrees.
                                                                  • Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
                                                                  • Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
                                                                  • Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.
                                                                  Yields: 2 ½as a main dish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb pumpkin
                                                                  • Yes No 480 gram butter
                                                                  • Yes No 360 gram sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 800 gram all purpose flour
                                                                  • Yes No 64 gram corn starch
                                                                  • Yes No 6 gram kosher salt
                                                                  • Yes No 1 3 gram cinnamon stick
                                                                  • Yes No 2 gram star anise
                                                                  • Yes No 2 gram cloves, whole
                                                                  • Yes No 2 gram coriander
                                                                  • Yes No 2 gram juniper berry
                                                                  • Yes No 1 gram szechuan peppercorn
                                                                  • Yes No 1 gram cardamom pods
                                                                  • Yes No 4 gram ginger powder
                                                                  • Yes No 1/2 cup dried lemon peel
                                                                  • Yes No 1/2 cup dried orange peel
                                                                  • Yes No 2 cup pumpkin
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 3/4 tsp spice mix
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chopped walnut
                                                                    For the pumpkin:
                                                                  • Completely wrap the pumpkin in foil and bake on a baking sheet overnight (6 to 8 hours) on the lowest setting (200°F). Put on your PJs (just checking if you are paying attention). In the morning, take out the pumpkin, crack it open, and scoop out the flesh, separating the flesh from the seeds as you go. Reserve the pumpkin meat.
                                                                    For the crust:
                                                                  • Put the butter and sugar in a stand mixer fitted with a flat paddle and mix on medium-high speed until the mixture is pale in color and fluffy. Add the eggs one at a time and mix until incorporated. Turn the mixer off and dump the flour and cornstarch into the mixing bowl; turn the mixer on gradually from slow to medium speed until the dough just comes together.
                                                                  • Finish forming the dough into a brick and let it rest in the fridge wrapped in plastic wrap for 2 to 4 hours before working with it.
                                                                  • Preheat your oven to 350°F. Roll the pie dough and prick it with a fork. Transfer to a pie dish and bake the crust on the center rack for 5 minutes. Then pull it out and, using your fingers, push back any bubbles that may have formed. Let the crust cool, then finish baking it until it’s golden brown.
                                                                    For the spice mix:
                                                                  • Take the fresh spices and toast them in a hot frying pan for a few minutes while stirring. Pulse though a spice/coffee grinder. Keep the extra spice mix in a container in the freezer until the next use.
                                                                    For the pumpkin filling:
                                                                  • Heat the oven to 425°F.
                                                                  • Put the reserved pumpkin meat in a bowl and mix in the condensed milk, egg, and spice mixture. Pour into the prepared pie crust. Bake for 15 minutes, then lower the temperature to 350°F and bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean.
                                                                    For the walnut-brown sugar topping:
                                                                  • Put the butter, sugar, and flour into a stand mixer fitted with a flat paddle and work it on medium speed until it resembles coarse oats. Mix in the chopped walnuts and spread evenly on a baking sheet. Bake in a 350°F oven for 7 to 10 minutes. Let cool and garnish the pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 41/2 oz 41/2 oz hazelnuts
                                                                  • Yes No 3/4 cup granulated sugar
                                                                  • Yes No 4 organic eggs
                                                                  • Yes No
                                                                  • Yes No 3 tbsp 3 tablespoons all purpose flour
                                                                  • Yes No 41/2 oz 41/2 oz ricotta cheese
                                                                  • Yes No 2 tbsp 2 tablespoons poppy seeds
                                                                  • Yes No a pinch salt
                                                                  • Yes No 3 tbsp 3 tablespoons jam
                                                                  • Yes No 1 3/4 oz 1 3/4 oz best quality bittersweet chocolate
                                                                  • Preheat the oven to 375°F. Butter an 11-inch loose-bottomed tart pan or 10-inch springform pan, line it with wax paper and place it in the fridge. Put the hazelnuts on a baking sheet and roast in the oven for about 5 minutes, until lightly golden. Allow to cool, then whiz up in a food processor until you have a fine powder — be careful not to overwhiz. You can bash the nuts up in a dish towel using a rolling pin if you don’t have a food processor.Beat the butter and sugar together either in the food processor or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sift in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the pan and bake in the preheated oven for around 25—30 minutes, until there is a little color on the top of the torte. You can check to see that it’s ready by stick- ing a toothpick into the center of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to a boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1 tbsp shallot
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No 1 fuji apple
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp finely shredded basil
                                                                  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
                                                                  • In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.

                                                                  Ingredients
                                                                  • Yes No 1 perfectly ripe avocado
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice

                                                                  Sprinkle a little sweetness on your holiday table when you serve these delicate cookies. No matter your location, we guarantee a white Christmas!

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop. With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans. Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes. Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let cool on the baking sheets for 10 minutes. Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving. To Wrap: An egg carton provides protection for light and crumbly snowballs. Snip off the carton lid, nestle the cookies in paper candy cups, and wrap the whole thing in a sheet of cellophane, Tootsie Roll-style. To Freeze: Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
                                                                  Yields: 34cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                  • Yes No
                                                                    tootsie roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    Tootsie Roll
                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 3/4 lb potato
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 lb cod fillet
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
                                                                  • Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
                                                                  • Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
                                                                  • Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/4 cup milk
                                                                  • Yes No 1 1/2 cup pumpkin purée
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No all purpose flour
                                                                  • Yes No pate brisee
                                                                  • Yes No crème fraiche
                                                                  • Have ready eight 4-inch metal pie pans, and prepare an ice-water bath.
                                                                  • In a small saucepan, combine 2 cups sugar and 1 cup water; set over medium-high heat. Cook, stirring, until sugar has dissolved. Cover, and bring to boil; cook until condensation washes down sides. Remove cover; boil until syrup turns deep amber in color. Quickly submerge pan in ice-water bath.
                                                                  • Working quickly, divide caramel among the pie pans; swirl each to coat bottom. Set aside to cool.
                                                                  • Heat oven to 325 degrees. Pour milk into a saucepan, and set over high heat. Bring just to a boil; set aside.
                                                                  • In a large bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, nutmeg, cinnamon, salt, whole eggs, and egg yolks. Mix in vanilla and warm milk; pass through fine sieve, discarding solids. Divide mixture among pie pans, filling two-thirds full. Transfer pie pans to a roasting pan.
                                                                  • Loosely drape piece of foil over top of roasting pan, transfer to oven, and add enough boiling water to the roasting pan to come halfway up sides of pie pans (always fill roasting pan with boiling water after transferring to oven, to avoid burning). Bake until centers are nearly set -- a thin-bladed knife inserted into centers should come out clean -- 60 to 65 minutes. Transfer roasting pan to wire rack to cool. Remove flans from water, and dry bottoms of pie pans. Cover with plastic wrap, and refrigerate flans overnight.
                                                                  • Heat oven to 375 degrees. Have ready four 5-inch flan rings or fluted tartlet tins; line two baking sheets with parchment. On a lightly floured surface, roll out pate brisee to an 1/8-inch thickness. Cut out eight 7-inch circles. Ease a circle into each flan ring, letting excess drape over top. Fit dough into bottom corners of rings, using knuckles to work dough from top down, not from the center out. Using a rolling pin, roll over tops of rings, creating neat tops and removing any excess dough. Prick bottom of each shell several times with a fork. Transfer shells to baking sheets, and chill 30 minutes.
                                                                  • Line shells with foil, and fill with pie weights or dried beans. Bake 20 minutes, and remove foil and weights. Bake until shells are golden brown, 2 to 4 minutes more. Transfer baking sheets to a wire rack, and let shells cool, 1 hour. Remove shells from rings.
                                                                  • When ready to serve, place shells on four dessert plates. Unmold flan by running a knife carefully around edge of pan, and invert it over a shell; caramel sauce will flow, filling shell. Repeat with remaining shells and flan. Top with whipped cream or creme fraiche, if desired.
                                                                  Yields: 84-inch flans
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Sparkling Mai Tai
                                                                   1 h 10 m

                                                                  This recipe comes from Martin Cate, owner of Smuggler's Cove bar in San Francisco.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp orgeat
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Yes No 2 tbsp el dorado 12 year old rum
                                                                  • Yes No 1/4 cup appleton estate 12 year old rum
                                                                  • Yes No 2 cup blanc de blancs sparkling wine
                                                                  • Yes No 1 firm lime
                                                                  • Yes No 4 tiny sprig mint
                                                                  • Pour lime juice, orgeat, orange liqueur, and rums into a glass measuring cup. Stir and chill at least 1 hour.
                                                                  • Divide rum mixture between 4 chilled Champagne flutes and top each with 1/2 cup sparkling wine. Cut 4 spirals of zest from lime (use a 1-hole bartender's zester or a sharp knife) and put a spiral in each drink along with a mint sprig.
                                                                  • Note: Nutritional analysis is per drink.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No desirée potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 pork chops, but kept
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No handful, small 1 of fresh thyme
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 10 bay leaves
                                                                  • Yes No cider
                                                                  • Yes No 1 tbsp 1 tablespoon wholegrain mustard
                                                                  • Yes No 4 tbsp 4 tablespoons crème fraîche
                                                                  • Yes No knob 2 knobs of butter
                                                                  • I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on a.s.a.p., whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavor and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best. Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don’t add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    serve

                                                                  Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Yes No 2 qt salad greens
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 12 oz firm ripe nectarines, pitted
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
                                                                  • Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
                                                                  • Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
                                                                  • Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
                                                                  • Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.
                                                                  • Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
                                                                  • Note: Nutritional analysis is per serving without skin.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 4main-dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.

                                                                  Ingredients
                                                                  • Yes No 8 oz multigrain bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz lower sodium ham
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 4 tsp reduced fat sour cream
                                                                  • Preheat oven to 375°.
                                                                  • Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.
                                                                  • Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds). Gently fold egg whites into bread mixture.
                                                                  • Spoon about 1 cup bread mixture into each of 4 (7-ounce) ramekins coated with cooking spray. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onions evenly among ramekins. Bake at 375° for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
                                                                  • Wine Match by Scott Jones: These puddings need a fruity red to cut the richness and balance the sharp cheddar and salty ham--Colonia Las Liebres Bonarda 2009 (Argentine, $10) is ideal.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4(serving size: 1 bread pudding)
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Walnut Cafe in Boulder, Colorado is well known for its sour cream and walnut coffee cake but also for its fresh preparation of breakfast potatoes with Dilly Sauce. Here is my version Dill-Sauce with Sour Cream, which my husband, bless him, declared better than the Walnut Cafe's recipe. This no-cook recipe for Dill Sauce serves 2 - 3 people See larger image

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sweetener
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No black pepper
                                                                  • Mix all ingredients and season to taste. Keep refrigerated.
                                                                  • You may use fresh or frozen, thawed dill for this sauce.
                                                                  • Use for meat fondue, over eggs, on potatoes or over salad.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  Roasting cauliflower amplifies its flavor.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 30 1 medium cauliflower
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 7 ingredients in a large bowl, stirring with a whisk. Add cauliflower and bell pepper squares; toss gently to coat.
                                                                  • Spoon vegetables into a single layer on a jelly roll pan. Bake at 450° for 25 minutes or until lightly browned and crisp-tender, stirring after 15 minutes. Cool completely; stir in cilantro.
                                                                  • Thread 1 cauliflower floret and 1 bell pepper square onto each of 30 (6-inch) skewers.
                                                                  Yields: 15servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir