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                                                                  This Polish-American recipe for unstuffed cabbage is from my friend Bobbie. She is Polish to the core and loves traditional cuisine, but doesn't always have the time to make things the Old World way. To satisfy her cravings for golabki or stuffed cabbage, she makes this recipe for her family. See her Pan Pierogi recipe, another way to have traditional flavors in half the time. Unstuffed cabbage is a good candidate for potlucks, brunches, football parties and more. Try it with Polish rye. Makes 6 servings of Bobbie's Unstuffed Cabbage

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 2 14 oz tomato soup
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No 2 medium cabbage
                                                                  • Heat oven to 375 degrees. In a large skillet brown ground chuck and onion. Remove from heat and drain. Mix in instant rice thoroughly and set aside. In a separate bowl, mix soup and tomatoes. In a 6-quart lidded casserole, place half the cabbage. Cover with meat-rice mixture, and then half the soup-tomato mixture. Top with remaining cabbage and pour the rest of the soup-tomato mixture over the top. Cover and cook for 1 hour or until bubbly.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  Stir-fries feel so easy and undemanding. This one is even more so because it has cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms add flavor to the stock.

                                                                  Ingredients
                                                                  • Yes No 2 oz later
                                                                  • Yes No 1/2 oz dried wood ear mushrooms
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup carrot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 7 cup sliced bok choy
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 12.3 oz reduced fat firm tofu
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 tsp chili oil
                                                                  • Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.
                                                                  • Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.
                                                                  • Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.
                                                                  • Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.
                                                                  • Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A classic French remoulade is usually prepared with homemade mayonnaise. The recipe here calls for the store-bought kind, combining it with capers, apples and celery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tbsp chopped caper
                                                                  • Yes No 1/2 cup chives
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 2 celery ribs, 1/4 inch thick
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No 8 medium radish
                                                                  • In a medium bowl, mix the mayonnaise with the lemon juice, mustard, capers and 1 tablespoon of the chives. Stir in the apples and celery and season the remoulade with salt and pepper.
                                                                  • In a small bowl, stir 1 tablespoon of the olive oil into the remaining 1/2 cup of chives. Season the salmon fillets with salt and pepper. Press the chive paste onto one side of each salmon fillet.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the fillets, chive-side down, and cook over moderately high heat until lightly browned, about 3 minutes. Turn the fillets and cook for 3 minutes longer. Transfer the fillets to plates. Spoon the remoulade alongside, scatter the radishes on top and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 3 lb beef flank steak
                                                                  • In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.
                                                                  • Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
                                                                  • Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup honey
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/4 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
                                                                  • Preheat oven to 425°.
                                                                  • Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
                                                                  • While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.
                                                                  • Preheat broiler.
                                                                  • Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
                                                                  Yields: 12servings (serving size: about 1 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/4 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No coarse sea salt
                                                                  • In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
                                                                  • Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
                                                                  • Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm (see notes).
                                                                  • Nutritional analysis per puff.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 48puffs; 12 to 14 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 4 slice prosciutto
                                                                  • Yes No 1 ripe cantaloupe
                                                                  • Yes No 8 large mint
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.
                                                                  • Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb wild mushroom
                                                                  • Yes No salt
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • In a nonstick skillet, heat the 2 tablespoons of olive oil. Add the mushrooms, season with salt and cook over moderately high heat, stirring occasionally, until softened and lightly browned, 12 minutes. Transfer the mushrooms to a work surface and let cool slightly, then coarsely chop. Transfer the mushrooms to a large bowl. Add the panko, cheese, parsley, basil, lemon juice and cayenne and season with salt. Add the eggs and egg whites and knead the mixture to combine.
                                                                  • Line a baking sheet with parchment paper. Using lightly moistened hands, form the mushroom mixture into six 1-inch-thick patties and set them on the baking sheet. Refrigerate until firm, about 1 hour.
                                                                  • Preheat the oven to 350°. Preheat a grill pan or a griddle, preferably nonstick, and brush with olive oil. Brush the kufteh with oil and grill over high heat, turning once, until browned, about 5 minutes. Return the kufteh to the baking sheet and bake for 10 minutes, until hot throughout. Serve the kufteh with Green Harissa and Asparagus Pesto.
                                                                  Yields: 6
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.

                                                                  Ingredients
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a large, deep bowl, combine the water with 1/3 cup of the salt, the brown sugar, garlic, thyme sprigs and black peppercorns and stir to dissolve the salt. Add the chicken pieces, submerging them in the brine. Refrigerate the chicken overnight.
                                                                  • Preheat the oven to 300°. In a large, heavy pot, heat 2 inches of oil to 325°. Drain the chicken and pat dry with paper towels.
                                                                  • In a large bowl, combine the flour, baking powder, cornstarch, black pepper, cayenne and the remaining 1 teaspoon of salt. Set a rack over a large rimmed baking sheet near the stove. Dredge half of the chicken pieces in the spiced flour, then shake off the excess. Fry the chicken pieces for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 160°. Reduce the heat if the chicken browns too quickly. Transfer the chicken pieces to the rack and keep them warm in the preheated oven while you coat and fry the remaining chicken pieces. Serve the fried chicken hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Here is my version of a good English country classic ? pork, apple and Stilton. Great pub grub!

                                                                  Ingredients
                                                                  • Yes No 4 x pork chops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 good eating apples
                                                                  • Yes No unpeeled
                                                                  • Yes No knob a of butter
                                                                  • Yes No 31/2 oz a of fresh sage leaves, • 31/2 oz good strong cheese like stilton
                                                                  • Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!Preheat the oven to 400°F. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. Have a look at the picture opposite and you’ll see what I mean. You can even ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.When the chops are nearly done, lift them out of the pan and put them in an oiled baking pan. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking pan into the oven for 4 to 6 minutes until everything is golden and melted.These chops are great served with the Savoy cabbage with Worcestershire sauce on page 356 and some simple boiled and buttered new potatoes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil

                                                                  When you need comfort food for a crowd, this classic chicken pot pie recipe is the one you need. The recipe includes a savory pot pie filling that you prepare in a stock pot and also offers the ease of using refrigerated pie crusts.

                                                                  Ingredients
                                                                  • Yes No 2 recipes pot pie filling, prepared 1 at a time
                                                                  • Yes No 4 15 oz refrigerated piecrusts
                                                                  • Divide filling evenly among 4 (15- x 12-inch) disposable aluminum roasting pans. Top each pan with 2 round pie crusts. Cut slits in pie crusts.
                                                                  • Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 100servings (serving size: 2/3 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp low-fat mayonnaise
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.
                                                                  Yields: 1cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomatoes, in juice
                                                                  • Yes No 1 pint cherry
                                                                  • Yes No 1/2 lb linguine
                                                                  • Yes No 1 1/2 cup loosely packed basil
                                                                  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
                                                                  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  You'd expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise. You'll want to choose seedless grapes for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 8 thick, 1 1/4 inch, 3 lb lamb loin chops, about 1 1/4 inches
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp chopped rosemary
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 cup red grapes
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 tsp honey
                                                                  • In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
                                                                  • Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
                                                                  • Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 oz apple juice
                                                                  • Yes No 1 1/2 oz ginger beer
                                                                  • Yes No 1 piece apple, skewered
                                                                  • Fill a cocktail shaker with ice. Add the applejack and apple juice and shake well. Stir in the ginger beer and strain into an ice-filled rocks glass. Garnish with candied ginger.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 medium lb elbow macaroni
                                                                  • Yes No 1 1/2 cup chopped lean ham
                                                                  • Yes No 1 1/2 cup frozen peas
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1 4 oz cup shredded reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1 4 oz cup shredded swiss cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 400°.
                                                                  • Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.
                                                                  • Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 43 minutes
                                                                  • Total Time: 43 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3/4 cup salsa
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 1/3 cup grated cheddar cheese
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No 2 cup diced iceberg lettuce
                                                                  • Yes No 1 cup chopped tomato
                                                                  • In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.
                                                                  • Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.
                                                                  • Meanwhile, warm oil in a large skillet over medium-high heat. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.
                                                                  • Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp plain powdered gelatin
                                                                  • Yes No butter solids from
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No kosher salt
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 3 1/2 oz white chocolate
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup mashed sweet potato
                                                                  • Yes No 1 cup cranberry sauce, and strained
                                                                  • In a microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 3 minutes. Microwave at high power for 10 seconds, until melted. In a microwave-safe measuring cup, microwave the reserved brown butter solids with the milk, sugar, 1/8 teaspoon of the cinnamon and a pinch of salt until warm. Whisk in the gelatin and refrigerate until set.
                                                                  • In a bowl, whisk 3/4 cup of the heavy cream and sour cream to soft peaks. Whisk the custard to loosen it, then fold into the whipped cream. Pour the custard into the Cinnamon Toast Crumb Crust; refrigerate for 30 minutes.
                                                                  • In a microwave-safe bowl, melt the white chocolate and butter. Add the mashed sweet potatoes, the remaining 2 tablespoons of heavy cream and 1/8 teaspoon of cinnamon and a pinch of salt; whisk until smooth. Transfer the sweet potato ganache to a pastry bag fitted with a 1/2-inch plain tip and refrigerate until chilled slightly, 15 minutes. Pipe 1-inch mounds around the edge of the pie. Refrigerate until the ganache is set, 10 minutes.
                                                                  • Pour the cranberry puree over the pie and spread it evenly with the back of a spoon. Refrigerate until set, at least 30 minutes. Cut the pie into wedges and serve.
                                                                  Yields: 9
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.

                                                                  Ingredients
                                                                  • Yes No large 1 red onion
                                                                  • Yes No a bulb of fennel
                                                                  • Yes No celery
                                                                  • Yes No olive oil
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a fresh red chilli
                                                                  • Yes No a of fresh basil
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds
                                                                  • Yes No 2 cloves
                                                                  • Yes No 1 tsp 1 teaspoon freshly ground black pepper
                                                                  • Yes No sea salt
                                                                  • Yes No plum tomato
                                                                  • Yes No green tomato
                                                                  • Yes No red wine vinegar
                                                                  • Yes No soft brown sugar
                                                                  • Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It’s such an everyday cupboard product that you’ve probably never thought to make your own. But if you’re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It’s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.• from Jamie at Home
                                                                  Cuisine:YesNoworld
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  • Yes No
                                                                    brand

                                                                  My mantra this year is not to waste any food at Christmas, and this pudding is a perfect example of how a simple packet of filo pastry can turn leftovers or unwanted gifts into a cracking new dessert. The pastry is a great vehicle to add crunch and, with the grated fruit and that surprise burst of chocolate at the heart of the strudel, no one will know that pudding is essentially made from leftovers.

                                                                  Ingredients
                                                                  • Yes No 12 sheets of filo pastry
                                                                  • Yes No 125 gram butter
                                                                  • Yes No 1 tsp 1 teaspoon ground cinnamon
                                                                  • Yes No demerara sugar
                                                                  • Yes No 4 ginger nuts
                                                                  • Yes No leftover christmas pudding
                                                                  • Yes No a mixture of the three
                                                                  • Yes No good quality chocolate
                                                                  • Yes No icing sugar
                                                                  • Yes No ready made custard
                                                                  • My mantra this year is not to waste any food at Christmas, and this pudding is a perfect example of how a simple packet of filo pastry can turn leftovers or unwanted gifts into a cracking new dessert. The pastry is a great vehicle to add crunch and, with the grated fruit and that surprise burst of chocolate at the heart of the strudel, no one will know that pudding is essentially made from leftovers. Preheat the oven to 180ºC/350ºF/gas 4. Lay out 6 sheets of pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. They should cover it completely, with just a little overhang at one of the shorter ends. Work quickly so your pastry doesn’t dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50g of the sugar then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter. Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as you’ve got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it’s roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Xmas pud, down the short side nearest the overhang. Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large non-stick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think that’s quite nice. You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. Once cooked, leave to cool then use a serrated knife to cut the strudel into 5cm slices. Dust these with icing sugar and serve with ready-made custard from the fridge.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  These take just a brief turn in the pan--slicing the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 8 cup brussels sprout
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 tsp coarsely chopped pecan
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Smoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.

                                                                  Ingredients
                                                                  • Yes No 1 28 oz barbecue sauce
                                                                  • Yes No 1 18 oz cherry preserves
                                                                  • Yes No 3 chopped canned chipotle peppers in adobo sauce
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp adobo sauce from
                                                                  • Yes No 2 16 oz cocktail size smoked sausages
                                                                  • Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.
                                                                  • Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 13servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook

                                                                  Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tbsp grated orange rind
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 1/4 lb pork tenderloin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp chinese black vinegar
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
                                                                  • Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 3 lb butternut squash
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 1/2 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No all purpose flour
                                                                  • Yes No large egg wash made wth 2 egg yolks
                                                                  • Preheat the oven to 400°. Lightly butter 2 large rimmed baking sheets. Season the butternut squash with salt and pepper and place it cut side down on one of the baking sheets. Cover with foil. Spread the onion slices on the other baking sheet in a single layer. Season with salt and pepper.
                                                                  • Roast the squash in the lower third of the oven for 1 hour, or until tender. Let cool, then scoop the flesh into a large skillet and mash until smooth.
                                                                  • Meanwhile, roast the onion slices in the middle of the oven for 30 minutes, turning once, until tender and golden. Let cool, then coarsely chop.
                                                                  • Cook the squash over high heat, stirring constantly, until any excess moisture is evaporated, about 5 minutes. Remove from the heat and stir in the onions, Gruyère and thyme; season with salt and pepper. Transfer the squash to a bowl and refrigerate until chilled.
                                                                  • On a lightly floured surface, roll out 1 piece of the Pastry 1/8 inch thick. Using a 4-inch round biscuit cutter, stamp out rounds as close together as possible. Stack the pastry scraps and refrigerate. Repeat with the second disk of pastry. When all the scraps are chilled, press them together, reroll and stamp out more rounds. Discard the remaining scraps.
                                                                  • Preheat the oven to 375°. Working in batches, brush 10 of the pastry rounds with some egg wash. Spoon 1 tablespoon of the squash filling onto the center of each round, fold into a half-moon and press to seal. Using a fork dipped in flour, crimp the edges. Transfer the turnovers to the baking sheets. Brush the turnovers with the rest of the egg wash and bake for 22 minutes, or until golden all over.
                                                                  Yields: 42turnovers
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 3/4 lb cherry
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 small yellow bell pepper
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 lb french feta cheese
                                                                  • In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper. Add the shrimp, toss well and let stand at room temperature for 10 minutes.
                                                                  • In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano. Season the salad with salt and pepper and toss well.
                                                                  • Light a grill or heat a grill pan. Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
                                                                  • Mound the salad on plates and top with the feta. Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt. Serve the shrimp on the side.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The reserved potato starch helps bind the potato-onion mixture and adds heft to this traditional Hanukkah treat. Use the shredding blade of a food processor for the quickest prep and the fluffiest texture. Thoroughly combine the potato and onion, as the onion helps prevent discoloration. Serve latkes with applesauce and sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 1 6 oz small onion
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Shred potato and onion using the shredding blade of a food processor. Combine shredded potato and onion in a colander over a large bowl, tossing well to combine. Let mixture stand 15 minutes, pressing occasionally with the back of a spoon until most of liquid drains off. Remove colander from bowl. Carefully pour off the potato liquid, reserving thick white layer of potato starch in the bottom of the bowl. Discard potato liquid.
                                                                  • Combine egg substitute, flour, salt, and pepper in a small bowl, stirring with a whisk. Add egg mixture to potato starch in large bowl, stirring well with a whisk to combine. Add potato mixture and parsley to bowl, tossing well to combine.
                                                                  • Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes; flatten slightly. Cook 4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 6servings (serving size: 2 latkes)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Enjoy this recipe for Pineapple Rum Upside Down Cake. It's a family favorite.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 20 oz pineapples in can
                                                                  • Yes No pecan halves
                                                                  • Yes No maraschino cherry
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 3/4 cup pineapple juice
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No small pineapples in can
                                                                  • Yes No pecan halves
                                                                  • Yes No maraschino cherry
                                                                  • Yes No 1 9 oz yellow cake mix
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 tsp lemon extract
                                                                  • Preheat oven to 350 degrees. In two 8 or 9-inch round or square cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans. Bake for 30 minutes or until cake tester comes out clean. Immediately invert cakes onto serving platters. If making the recipe for two cakes, the second cake may be frozen for later use. Freeze the cake on a cookie sheet or flat plate. Once frozen, wrap tightly with freezer wrap. Completely unwrap frozen cake and then defrost in cake container. Having a cake ready in the freezer is especially helpful when there having unexpected dinner guests. The extra cake may be defrosted in the microwave, but keep checking it. You don't want to over do it. I like this cake served warm with cherry vanilla or butter pecan ice cream. Enjoy!
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave

                                                                  This delicious sorbet is tart, intense, and refreshing, thanks to the combination of passionfruit and raspberries. It's very easy to make. You can use fresh or frozen raspberries, or half strawberries and half raspberries. Frozen passionfruit pulp is available from Goya Foods, and I have found it at many supermarkets and latin markets. You can make this sorbet with or without an ice cream maker, although it will probably be slightly smoother and less icy if you use a machine.

                                                                  Ingredients
                                                                  • Yes No 4 cup raspberry
                                                                  • Yes No 1 cup passionfruit pulp/juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Place raspberries, passionfruit, 3/4 cup sugar, and lime juice into a blender, and purée until very well blended. Taste mixture for tartness, and add more sugar if necessary, blending well. Strain mixture through a fine mesh sieve to remove the raspberry seeds. Chill mixture if not already cold. Pour mixture into an ice cream maker and freeze according to directions. Place sorbet in the freezer for 2-3 hours more to finish freezing completely. If not using an ice cream maker, pour ingredients into a container and place in freezer for 30 minutes. Remove and stir well with a whisk. Continue to freeze mixture, stirring well every half hour until sorbet is frozen to desired texture.
                                                                  • Makes about 4 servings.
                                                                  • Prep Time: 3 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir

                                                                  This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 5 tsp green hot pepper sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp stone ground cornmeal
                                                                  • Yes No 1 19 oz canned cannellini bean
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No lime
                                                                  • Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
                                                                  • Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  One part open-faced ham-and-cheese omelet and two parts crustless quiche Lorraine, this frittata combines Canadian bacon with sautéed shallots, Gruyère cheese, and a bit of thyme for a dish that’s equally appropriate for breakfast or for a light dinner. What to buy: Canadian bacon is often sold in 6- or 8-ounce packages. We made this frittata with both amounts and found it delicious either way. Game plan: A frittata goes well beyond breakfast—try it between slices of toasted baguette for lunch or paired with a green salad for dinner. This recipe was featured as part of our Cold-Weather Comfort Food menu.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1 3/4 cup shredded gruyère cheese
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No 6 oz canadian bacon
                                                                  • Yes No 1 tbsp thyme
                                                                  • Heat the broiler to high and arrange a rack in the middle.
                                                                  • Whisk eggs, 1 1/4 cups of the cheese, milk, and salt in a large bowl until eggs are smooth. Season with freshly ground black pepper and set aside.
                                                                  • Heat butter and olive oil in a large, ovenproof frying pan over medium-high heat. When butter foams, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add bacon and thyme and cook, stirring rarely, until bacon is browned, about 3 minutes.
                                                                  • Pour egg mixture over shallot-bacon mixture and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle remaining 1/2 cup cheese evenly over the frittata and place under the broiler until puffed, golden brown, and set in the middle, about 4 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.

                                                                  Ingredients
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/3 3 oz cup less fat cream cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz uncooked whole wheat spaghetti
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 2 tbsp truffle oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Combine first four ingredients in a blender; process until smooth.
                                                                  • Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
                                                                  • Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
                                                                  • Cook both pastas according to package directions, omitting salt and fat; drain well.
                                                                  • Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
                                                                  Cuisine:YesNorome
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Chickpea Chili
                                                                   9 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2/3 cup sliced pimiento stuffed green olives
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 4 cup chopped butternut squash
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 cup couscous
                                                                  • Yes No 8 lime
                                                                  • Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
                                                                  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
                                                                  • Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings (serving size: 1 cup chili and 3/4 cup couscous)
                                                                  • Total Time: 9 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 14 dried new mexico chiles
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 stick cinnamon
                                                                  • Yes No 2 lb pork neck
                                                                  • Yes No 3 small lb purslane leaves and stems
                                                                  • Warm flour tortillas, for serving
                                                                  • Place salt, cumin, chiles, clove, bay leaf, cinnamon, and 2 1/2 cups boiling water in a blender, and puree until smooth. Transfer to a 6-qt. saucepan with pork and 4 cups water, bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.
                                                                  • Add purslane and cook, stirring occasionally, until tender, about another 30 minutes.
                                                                  • Divide pork and purslane among serving bowls, ladle sauce over top, and serve with tortillas.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they're used.

                                                                  Ingredients
                                                                  • Yes No 2 lb kumquat
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 9 whole cloves, whole
                                                                  • Yes No 3 3 inch cinnamon stick
                                                                  • Yes No 3 star anise
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup brandy
                                                                  • Pierce each kumquat several times with a wooden skewer.
                                                                  • Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender.
                                                                  • Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar.
                                                                  • Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 cups cooking liquid and 1/2 cup brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.
                                                                  Yields: 8cups kumquats (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Bid farewell to the traditional roasted chicken by giving it a dip in an Asian-inspired marinade. What to buy: Tamari is wheat-free soy sauce. It can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can substitute soy sauce, but check the marinade’s flavor because regular soy sauce is saltier. This recipe was featured as part of our Chinese New Year Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp five spice
                                                                  • Yes No 1 chicken
                                                                  • Yes No 1/4 cup tamari
                                                                  • Yes No 4 tsp fish sauce
                                                                  • Yes No 3 tsp honey
                                                                  • Combine the garlic, shallots, oil, salt, and five-spice powder in a small bowl. Place the chicken in a large resealable plastic bag or a glass dish.
                                                                  • Loosen the skin from the breast and legs of the chicken and, using your hands, spread half of the oil-spice mixture underneath. Rub the remaining half inside the chicken cavity.
                                                                  • In a medium nonreactive bowl, whisk together the tamari, fish sauce, and honey until evenly combined. Pour over the chicken and massage briefly into the skin. Cover the chicken, refrigerate, and let marinate 12 hours or overnight.
                                                                  • Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Heat the oven to 400°F and arrange a rack in the middle. Let the chicken sit at room temperature for at least 30 minutes before roasting.
                                                                  • When the oven is heated, place the chicken, breast side down, in a roasting pan or baking dish. Roast for 20 minutes, then flip so the breast is facing up. After another 20 minutes, reduce the temperature to 350°F.
                                                                  • Continue roasting until the juices run clear when the inner thigh is pierced with a knife, the legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 60 to 70 minutes. Let the chicken rest at least 10 to 15 minutes before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This sweet treat uses common ingredients to make a simple, elegant dish that’s great for breakfast or dessert. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 1 tsp packed golden brown sugar
                                                                  • Yes No 1 medium bosc pear
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 2 1/4 cup graham crackers, pea size pieces
                                                                  • Place cream in a medium bowl and whisk until stiff peaks form, about 3 minutes. Add yogurt and brown sugar and whisk to combine; place in the refrigerator.
                                                                  • Peel, core, and chop the pear into small dice, then place in a small bowl. Add honey, lemon juice, and ginger and stir to combine.
                                                                  • Assemble the trifles using 2 (4-ounce) glasses. Spoon 2 tablespoons of the yogurt mixture into the bottom of each glass. Top each with 1 tablespoon of the graham crackers, then 2 tablespoons of the pear mixture. Repeat to make 2 complete layers in each glass. Serve.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  No, not Gingerbread Cookies, but rather soft, moist, spiced cake that needs nothing more than vanilla ice cream or a strong cup of coffee to accompany it. This is too tasty to wait for the holiday season to bake. What to buy: There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them we found that dark (sometimes marketed as robust) tastes best in this. Molasses can be found at health food stores and gourmet markets.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 2 large egg
                                                                  • Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
                                                                  • Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
                                                                  • Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
                                                                  • Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
                                                                  • Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  One of the great things about stews is that the low-and-slow cooking makes even the toughest cuts of meat fork-tender. This stew calls for bottom round, a lean but tough cut of beef. Tomato paste, dry red wine, beef broth, dried thyme, a bay leaf, and an assortment of vegetables round out the dish. Since this recipe makes 8 to 10 servings, it's perfect for casual entertaining or freezing extra portions for a later date.

                                                                  Ingredients
                                                                  • Yes No 4 lb bottom round, well
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 2 cup large onion
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1/2 lb baby carrot
                                                                  • Yes No 2 cup beef broth
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup frozen peas
                                                                  • Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving. To Freeze: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months. To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    microwave

                                                                  Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/3 cup red wine
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper.
                                                                  Yields: 2/3cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 lb mixed berries
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat sugar and 2/3 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved, about 1 minute. Add berries and lemon juice; cook, stirring very gently, until berries begin to release their juices, about 2 minutes.
                                                                  • Using a slotted spoon, transfer berries to a medium bowl; set aside. Continue to cook liquid until it has been reduced by half, about 6 minutes. Remove from heat, and let cool slightly.
                                                                  • Gently fold liquid into berries. Refrigerate 15 minutes. Divide berries and syrup among 4 serving bowls.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I like to think of this as a happy soup. The amazing heat from the chile will really get your endorphins going and the rice is so comforting. It?s just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish.

                                                                  Ingredients
                                                                  • Yes No vegetable broth
                                                                  • Yes No 6 to 7 lime leaves
                                                                  • Yes No 3 fresh red chilies
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No large 1 thumb sized piece of fresh ginger
                                                                  • Yes No lemongrass, and squashed
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No olive oil
                                                                  • Yes No 1 heaped tsp 1 teaspoon five spice
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 onion
                                                                  • Yes No large acorn squash
                                                                  • Yes No 7 oz 7 ounces basmati rice
                                                                  • Yes No 2 x 14 ounce cans coconut milk
                                                                  • Yes No 3 to 4 limes
                                                                  • Yes No 1 fresh red chili
                                                                  • I like to think of this as a happy soup. The amazing heat from the chile will really get your endorphins going and the rice is so comforting. It’s just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish.Get a high-sided pan or wok on a medium-high heat to get nice and hot, and pour your broth into a small pan on a low heat to get warm. To make your fragrant soup base, add the lime leaves, chilies, garlic, ginger, lemongrass and a pinch of salt to a food processor. Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine. With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin. Tip this mixture straight into your hot pan, you can add a splash of broth to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic. Add your sliced onion, then cook gently for 8 to 10 minutes.Add the squash to the pan and stir well, then pour in the broth. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil. Simmer for a couple of minutes until hot through and thickened a little. I like to squash up some of the squash at this point too. Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper. To give it a bit of twang add the lime juice – the amount you need will depend on how juicy your limes are, so keep tasting it as you go. Scatter with more sliced fresh chili and your reserved coriander leaves before serving. If you’re making this for a party, what I like to do is to hack the top off a massive pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 220°F. You can then use this as a receptacle for your hot soup, and as long as it’s an inch or so thick, it should keep warm for a good hour or so. Have it sitting out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!Recipe © Jamie Oliver, Jamie's Family Christmas. Featured in Issue 7, Jamie Magazine, 2009
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup fregola
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp diced marjoram
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 40 16 oz, one jar brined grape leaves
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • In a large bowl, cover the fregola with the hot water and soak for 15 minutes. Drain, shaking out the excess water.
                                                                  • Return the fregola to the bowl. Add the pork, shallots, salt, pepper, chopped marjoram and cinnamon and knead until combined. Transfer the meat mixture to a baking sheet and pat into a 6-by-12-inch rectangle. Cut the rectangle lengthwise into three 2-inch-wide strips and cut each strip into 12 logs.
                                                                  • Snip off the stems at the base of the grape leaves. Smooth out a few leaves on a work surface. Set a log of the filling at the stem end. Roll up the stem end of each leaf once to enclose the filling, then fold in the sides. Tightly roll up the leaves to form a cylinder. Repeat with the remaining grape leaves and filling.
                                                                  • Arrange the stuffed grape leaves in a large, deep skillet in a single layer and scatter the marjoram sprigs on top. Drizzle with the lemon juice and olive oil and pour enough water in the skillet to cover the grape leaves by 1/2 inch. Top with any remaining unfilled grape leaves and a plate to keep the stuffed leaves submerged. Bring to a boil and cover the skillet. Simmer over low heat until the filling is cooked through and the grape leaves are tender, about 1 hour and 30 minutes. Let cool in the liquid.
                                                                  • Drain the stuffed grape leaves, discarding the unstuffed leaves, and transfer to a paper towel-lined plate. Let stand for 30 minutes, then serve warm or at room temperature.
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No vegetable oil
                                                                  • Yes No 6 soft hamburger buns
                                                                  • Yes No 6 lettuce
                                                                  • Yes No 6 thick slice tomato
                                                                  • Yes No 12 thick cut slice bacon
                                                                  • In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt and pepper. Refrigerate.
                                                                  • In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes. Transfer to a plate and let cool slightly. Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.
                                                                  • In a food processor, process 3/4 cup of the corn kernels to a paste. Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste. Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture. Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels. With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.
                                                                  • Light a grill. Toast the hamburger buns over a medium-hot fire, about 10 seconds. Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.
                                                                  • Spread a thin layer of spicy mayonnaise on both halves of the buns. Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers. Top each burger with 2 slices of bacon. Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 tsp madras curry powder
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 small onion
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz center cut salmon fillets
                                                                  • Preheat the oven to 375°. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.
                                                                  • Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Add the jalapeño, garlic and 2 tablespoons of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan.
                                                                  • Drain the vermicelli and shake dry. Cut into 4-inch lengths and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well.
                                                                  • In a small saucepan, heat 2 tablespoons of the oil. Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper.
                                                                  • In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Season the salmon with salt and pepper; add to the skillet, skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, 10 minutes.
                                                                  • Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 oil packed anchovy fillets
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No salt
                                                                  • Yes No 1 lb sugar snap peas
                                                                  • Yes No 3 medium shallot
                                                                  • In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil; process until evenly blended.
                                                                  • Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
                                                                  • Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute. Drain and pat dry.
                                                                  • Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side. Transfer the thighs to a platter.
                                                                  • In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes. Season the snap peas with salt and transfer to a serving bowl. Serve the chicken with the snap peas.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No coarse salt
                                                                  • Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
                                                                  • Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
                                                                  • Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
                                                                  • Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
                                                                  • Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24squares (4 inch) or 16 strips (4 by 13 inches)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup soft tofu
                                                                  • Yes No 1 7 oz red sockeye salmon
                                                                  • Yes No 1 6 oz skinless, boneless pink salmon in water
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp wasabi paste
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice red onion
                                                                  • Yes No 1/2 cup edamame cilantro pesto
                                                                  • Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 10 large basil
                                                                  • Yes No 2 cup roma tomato
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 33/100 cup crisco 100 % extra virgin olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 french baguette
                                                                  • HEAT oven to 425°F.
                                                                  • ROLL up several basil leaves; slice into very thin strips. Repeat with remaining basil. Combine tomatoes, balsamic vinegar, basil, salt and pepper.
                                                                  • CUT bread into angled 1/4-inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan.
                                                                  • BAKE about 6 to 8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.
                                                                  • *1/2 teaspoon dried basil can be substituted.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 27slices
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Chili Shrimp
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp asian sweet chile sauce
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 stalk fresh lemongrass, tender inner white bulb only
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No cooked rice
                                                                  • Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
                                                                  • In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
                                                                  • Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 15.5 oz, small white beans
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No assorted crudités
                                                                  • In a food processor, process beans, garlic, lemon zest and juice, 1/2 tsp. salt, 1/4 tsp. pepper and oil until smooth. Pulse in parsley. Season with additional salt and pepper, if desired. Cover; chill for 30 minutes. Serve with crudités or chips, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 medium yukon gold potato
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 long red chili pepper
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1 cup frozen edamame
                                                                  • Yes No 1 cup plain, nonfat greek yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 wheat pocketless pitas
                                                                  • In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric..
                                                                  • In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup low-fat yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 1/2 tsp chopped dill weed
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 3 4 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/3 cup shredded iceberg lettuce
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
                                                                  • Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
                                                                  • Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
                                                                  • Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.
                                                                  Yields: 4servings (serving size: 1 pita)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No white rice
                                                                  • In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste.
                                                                  • In a medium skillet, melt the butter. Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
                                                                  • In a large nonstick skillet, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes. Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve with rice.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple tart makes the most of the classic combination of pears and cheese. Use any crumbly British or Irish blue cheese, if you don't like blue cheese a Cheddar cheese works just as well. Serve as a main course for a light lunch with a salad, or as a starter dish. It can be made in advance and reheated for 10 minutes in a hot oven.

                                                                  Ingredients
                                                                  • Yes No 220 8oz gram ready rolled puff pastry
                                                                  • Yes No 110 gram irish crumbly blue cheese
                                                                  • Yes No 25 1 oz gram walnut
                                                                  • Yes No 2 ripe pear
                                                                  • Yes No 25 4 oz gram butter
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 180°C/350°F/gas mark 4 Line 4 X 10cm (4") tart dishes with the pastry. Lightly prick the surface with a fork. Crumble the cheese and divide between the four dishes. Cover with a thin layer of the crushed walnuts. Arrange the pear slices decoratively on the walnuts. Brush the pears with the melted butter and bake in the oven for approx 12 minutes, or until the pastry is golden and well risen. Serve with whole walnuts and a green salad.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  A crunchy slaw unites three suppliers of vitamin C: green cabbage, brussels sprouts, and citrus.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1/2 5 cup small green cabbage, very
                                                                  • Yes No 8 6 oz brussels sprout
                                                                  • Yes No 1/2 1/2 cup small red onion
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 tbsp diced dill weed
                                                                  • Yes No 1 tsp whole grain mustard
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 small red apple
                                                                  • Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
                                                                  • Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
                                                                  • Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve