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                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup olive oil
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 4 6 oz mahimahi steaks
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup pitted kalamata olive
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No rosemary
                                                                  • Pour oil into an 8-inch, straight-sided skillet. Heat over medium-low heat 8 minutes or until oil reaches 175° to 180°. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.) Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes; set aside.
                                                                  • Sprinkle fish with kosher salt and 1/4 teaspoon pepper. Carefully place into hot oil. Cover and poach 6 to 10 minutes or until fish flakes with a fork. Transfer to a serving platter, and keep warm.
                                                                  • Remove skins from tomatoes; discard skins. Place tomatoes and any accumulated liquid in a food processor; pulse 3 times or until coarsely chopped. Transfer tomatoes to a medium bowl, and stir in olives, capers, chopped rosemary, vinegar, and remaining 1/4 teaspoon pepper. Serve over mahimahi. Garnish, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp coconut milk
                                                                  • Yes No cooked rice
                                                                  • In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer the caramel to a very small heatproof bowl.
                                                                  • Heat a wok over high heat. Add the canola oil and heat until just beginning to smoke. Add the onion and garlic and stir-fry until just softened, about 1 minute. Add the shrimp and stir-fry for 1 minute. Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. Add the diluted coconut milk and cook until slightly reduced, about 1 minute. Serve with rice.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup walnut halves
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup fat free plain greek yogurt
                                                                  • Yes No 1 cup grated zucchini
                                                                  • Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
                                                                  • In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
                                                                  Yields: 19-inch loaf
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Prepare a warm, filling Ham, Swiss and Spinach Quiche for a breakfast dish that the whole family is sure to love.

                                                                  Ingredients
                                                                  • Yes No 3 cup packed baby spinach
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1/4 lb ham
                                                                  • Yes No 1 1/2 cup shredded swiss cheese
                                                                  • Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.
                                                                  • Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
                                                                  • Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Right after removing the cookies from the oven, be sure to press in the candies.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter, very soft
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 36 candy corns
                                                                  • Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
                                                                  • Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
                                                                  • Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
                                                                  • Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
                                                                  Yields: 36
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 chunk cup white chocolate
                                                                  • Yes No 1 3/4 cup sweetened flaked coconut
                                                                  • Yes No 1 3/4 cup coarsely chopped walnut
                                                                  • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
                                                                  • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
                                                                  • Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 4 tsp organic corn starch
                                                                  • Make the ice cream:In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
                                                                  • Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.
                                                                  • Make the sauce:Combine black raspberries and 1/2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
                                                                  • After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 lb boneless leg of lamb
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, mix the garlic, rosemary, thyme and oil. Season the lamb with salt and pepper and rub the herb oil all over the meat. Let stand at room temperature for 1 1/2 hours or refrigerate for at least 3 hours or overnight.
                                                                  • Bring the lamb to room temperature if necessary. Light a grill. Grill the lamb over moderate heat, turning once, until browned outside and an instant-read thermometer inserted in the meat registers 125° for medium-rare, about 8 minutes per side. Transfer to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No miniature marshmallow
                                                                  • Yes No caramel
                                                                  • Yes No gingersnap cookie
                                                                  • Yes No decorative elements
                                                                  • Dip a marshmallow in melted caramel; place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.
                                                                  • Flatten a spice drop; attach another to form hat. Cut scarves and bow ties from fruit leather; tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks.
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt

                                                                  This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup key lime juice
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No dash salt
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 6 graham cracker
                                                                  • Yes No key lime
                                                                  • Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Preheat oven to 325°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.
                                                                  • Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.
                                                                  • Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Corn Chowder
                                                                   5 m

                                                                  It's hard to beat creamy corn chowder when it comes to comfort food! This version tastes like it's been simmering all day on the stove, but takes less than 10 minutes to make.

                                                                  Ingredients
                                                                  • Yes No 4 slice oscar meyer ready to serve bacon
                                                                  • Yes No 1 10 3/4 oz campbell's classics cream of potato soup
                                                                  • Yes No 1 whole milk
                                                                  • Yes No 1 11 oz green giant corn niblets
                                                                  • Yes No oyster crackers
                                                                  • Heat the bacon for 20 to 30 seconds in the microwave; set aside. Pour the cream of potato soup into a sauce-pan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the sauce-pan. Heat for 5 minutes or until the soup reaches a simmer. Serve with the oyster crackers.
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar meyer
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    green giant
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Green Giant
                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3/8 oz maraschino liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 3/8 oz violet liqueur
                                                                  • Yes No 1 marasca cherry
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients and shake until chilled. Strain the drink into a coupe glass and garnish with a marasca cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for Russian little meat dumplings -- pelmeni or peljmeni -- is traditionally filled with ground beef, pork, and sometimes lamb, and served with red-wine vinegar, black pepper and melted butter. Mushroom, sauerkraut and vegetable fillings exist in other regions. The word pelmeni describes the ear-shaped appearance of these dumplings, similar to Polish uszka, or "little ears." And that is the main difference between pelmeni and pierogi -- pelmeni are smaller. Here's a larger photo of Russian pelmeni. Makes 80 to 100 Russian Pelmeni

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 large onion
                                                                  • Yes No 8 oz ground pork
                                                                  • Yes No 8 oz ground chuck (beef)
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • To make the dough: In a food processor, combine eggs, water, oil, salt and half the flour. Add the remaining flour and process until a smooth dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky. Wrap in plastic and let rest for 30 minutes. Dough can be refrigerated at this point until ready to roll. To make the filling: In a medium bowl, combine onion, meats, salt and pepper until thoroughly mixed. Cut dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut this into 10 pieces. Roll each of the 10 pieces into a 2-inch circle. Spread 1 teaspoon of filling on the circle almost to the edges. Pick up circle and fold to create a half-moon, and pinch the edges together, making sure there is no trapped air which could cause them to explode when cooking. Place on a parchment-lined baking sheet. Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them in the boiling water. When they rise to the surface, boil an additional 1-2 minutes (test a dumpling for doneness). Remove from water with a slotted spoon. Repeat with remaining dough and filling. Serve boiled dumplings with melted butter, red-wine vinegar, black pepper, and sour cream, if desired. After boiling, pelmeni can also be sauteed in butter until lightly brown. Alternatively, pelmeni can be rolled out as for pierogi and frozen for later cooking as outlined in these how to make pierogi steps.
                                                                  Cuisine:YesNorussian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb small cauliflower
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Bring a large pot of water to a boil. In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes. Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
                                                                  • Add the heavy cream and simmer until slightly thickened, about 6 minutes. Add the crabmeat and stir gently to heat through. Season with salt and pepper and keep warm.
                                                                  • Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1 minute. Drain and return to the pot. Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.
                                                                  • Place 1 pasta sheet on each of 4 warmed plates. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup plain bread crumb
                                                                  • Yes No 1/4 cup yellow cornmeal
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 6 inch flour tortilla
                                                                  • Yes No 3/4 lb sole fillet
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 red bell pepper, seeds
                                                                  • Yes No 1/2 medium green lettuce
                                                                  • Yes No lime
                                                                  • Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside.
                                                                  • Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.
                                                                  • Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven.
                                                                  • Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.
                                                                  • Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1 inch, 1 lb cinnamon swirl bread, cubes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup fat free caramel sundae syrup
                                                                  • Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings (serving size: 1 bread pudding and about 1 tablespoon syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • 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

                                                                  This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it!

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup pearl onion
                                                                  • Yes No 1 cup crimini mushroom (baby portobello)
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 sprig thyme
                                                                  • Yes No 2 cup crème fraiche
                                                                  • Season the chicken with the salt and pepper. In a large Dutch oven over high heat, sauté the chicken in the butter, turning once, until it is brown. The process will take about 3-4 minutes for each side. Transfer the chicken to a plate and cover with foil to keep warm.
                                                                  • Turn the heat to medium and sauté the onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.
                                                                  • Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes.
                                                                  • Turn the heat to medium high, add the crème fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.
                                                                  • This chicken in cream sauce recipe makes 6-8 servings.
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Puréed strawberries create the "juice" that flavors this creamy gelato.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 5 cup quartered strawberry
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
                                                                  • Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
                                                                  • Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.
                                                                  Yields: 8cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze

                                                                  Chipotle chile and fire-roasted tomatoes lend smokiness to the soup.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/3 cup prechopped celery
                                                                  • Yes No 1/3 cup chopped carrot
                                                                  • Yes No 1 tbsp minced chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 1 15 oz no salt added fire roasted diced tomatoes
                                                                  • Yes No 12 medium oz shrimp
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup coarsely crushed tortilla chip
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
                                                                  • Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 1 3/4 cups soup, 2 tablespoons chips, and 1/4 cup avocado)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner. To see this recipe with illustrated steps, check out The Basics: How to Make Grilled Chicken Fajitas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coarsely chopped cilantro
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 tortilla
                                                                  • Yes No 1 medium bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
                                                                  • Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
                                                                  • Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
                                                                  • Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
                                                                  • Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8fajitas
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup unsulfured molasses
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • Combine brown sugar, molasses, butter,
                                                                  • spices, and salt in a medium saucepan over
                                                                  • low heat, stirring with a wooden spoon, until
                                                                  • sugar is dissolved, about 10 minutes. Stir in
                                                                  • milk. Remove from heat, and let cool.
                                                                  • Pour milk mixture into a mixing bowl;
                                                                  • add baking powder and flour. With an electric
                                                                  • mixer, and beginning on low speed and increasing
                                                                  • to medium, beat until well combined.
                                                                  • Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough
                                                                  • can be frozen up to 1 month; thaw in the refrigerator
                                                                  • before using.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1house, plus embellishments
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb blueberry
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No six 1 inch lemon
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
                                                                  • Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
                                                                  Yields: 6cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Yes No 4 1 1/3 lb satsuma tangerines
                                                                  • Yes No 6 1/4 lb medjool dates
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 5 3 inch cup loosely packed and butter lettuce
                                                                  • Yes No 3 3 inch cup loosely packed and radicchio
                                                                  • Yes No salt and pepper
                                                                  • Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.
                                                                  • Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.
                                                                  • Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 large onion half, half sliced 1/4 inch thick
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 link chorizo
                                                                  • Yes No one 1 1/2 lb beef flank steak
                                                                  • Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter.
                                                                  • In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapeños and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice; season with salt and pepper.
                                                                  • Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
                                                                  • Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper--and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 3/4 tsp crushed red bell pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 4 6 oz cod fillet
                                                                  • Yes No 10 pitted kalamata olive
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 fillet and about 2/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 4 oz hot italian sausage
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 4 hamburger bun
                                                                  • In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.
                                                                  • Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook

                                                                  Larger carrots cut into pieces can be substituted for the baby carrots.

                                                                  Ingredients
                                                                  • Yes No 6 2 lb baby carrots
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 two inch ginger
                                                                  • Yes No 3 tbsp honey
                                                                  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
                                                                  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
                                                                  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish wheel cake or kolacz weselny (KOH-wahtch veh-SEL-nih) was often served at weddings in the old days. Today, it is a seldom-seen dessert and is made differently by region. This version calls for a lattice topping over a cheese filling. See also Polish Wheelcake Recipe #1. Here's a larger picture of Polish Wheelcake Recipe #2. Makes 1 (10-inch) Polish Wheelcake or Kolacz

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/8 110 degree cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 lb farmer's cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Stir yeast and 1/4 teaspoon sugar into warm water. Set aside until frothy. Grease a 10-inch springform pan. Scald the milk and place in a large mixing bowl or stand mixer. Add butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 2 egg yolks. Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours. Prepare the filling by grinding or processing cheese (do not overprocess). Set aside. In a large bowl, beat 4 egg yolks, 2 cups sugar and vanilla sugar until pale and creamy, about 10 minutes. Add cheese a little at a time while beating until smooth. Set aside. Punch down dough. Reserve 1/3 of the dough for lattice top. Roll rest of dough into a 12-inch circle. Place into prepared pan and part way up the sides. Pour filling into pan. Roll reserved dough 1/8-inch thick and cut into 1/2-inch-wide strips and form a lattice top over the cheese. If you have leftover dough, you can fashion it into a braid and place it around the circumference of the kolacz. Brush with beaten egg white. Cover and let rise until dough reaches the top of pan (but not over). Place rack in center of oven and heat to 350 degrees. Bake 50-60 minutes or until cheese has stopped wiggling. If top is browning too fast, cover with foil. The toothpick test won't work because the filling will test moist, so do the wiggle test. Remove pan to a wire rack. Cool 10 minutes, then remove the springform sides. Let cool completely on a wire rack before removing bottom of pan. Refrigerate any leftovers.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  These classic baked beans are a barbecue side-dish staple. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 10 slice bacon
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 cup barbecue sauce
                                                                  • Yes No cup dark brown sugar
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 cup pulled pork
                                                                  • Yes No ¼ cup molasses
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 8539, tsp, ground cloves
                                                                  • Yes No 4 15 oz cans navy beans
                                                                  • Yes No 1 16 oz peeled tomatoes
                                                                  • Yes No black pepper
                                                                  • Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 8 lemon
                                                                  • Yes No 24 mint
                                                                  • Yes No 4 strawberry
                                                                  • Yes No 8 oz aged rum
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 2 oz agave nectar
                                                                  • In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice-filled highball glasses. Garnish with the berry halves and mint sprigs.
                                                                  Yields: 4drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup dark amber maple syrup
                                                                  • Yes No 1 5 1/2 oz stick unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch mace
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish. Line the bottom of the dish with a piece of parchment paper and butter the paper. In a medium saucepan, boil the maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove the syrup from the heat, whisk in 3 tablespoons of the butter, then pour into the prepared baking dish.
                                                                  • In a small bowl, whisk the flour with the baking powder, salt and mace. In another small bowl, whisk the whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients in 2 batches, alternating with the liquid ingredients; beat until the batter is smooth.
                                                                  • Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding for 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before serving.
                                                                  Yields: 18-inch square cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  This simple but wonderful dish, made with goat cheese and served with freshly baked flat bread, is sure to delight any party. Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe/Ecco, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 cup cannellini bean
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 large head garlic
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No lemon zest
                                                                  • Yes No 1/2 small lemon
                                                                  • Yes No 5 oz feta cheese
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp za'atar
                                                                  • Preheat the oven to 400°F.
                                                                  • Bring a saucepan of water to boil and add the peeled beans. Reduce to a simmer and cook for 30 minutes until the beans are soft and mushy, then season. Cool, drain, then process to a rough puree.
                                                                  • Meanwhile, place the garlic on a small baking sheet, drizzle with a little olive oil and roast until soft, about 45 minutes. Cool, then squeeze the garlic out of its skin and add to the mashed beans. Stir half the olive oil into the bean mixture. Mix in the lemon zest and juice. Then add the feta, mint and cumin, stirring until you have a rough chunky puree, and season.
                                                                  • Place in a serving dish, drizzle with the rest of the olive oil and sprinkle with the za’atar. Serve with flat bread.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread

                                                                  Traditionally carpaccio is served completely raw, but I?m searing my beef to give it color and make it a bit ragged. Cooking it a little will also help to get more fans on your side. I?ve gone heavy on the rosemary as teamed with beef they?re like Romeo and Juliet ? completely in love. This will make a really sophisticated starter, a great lunch and will even work as a snack. It?s a real showstopper.

                                                                  Ingredients
                                                                  • Yes No onion squash
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 1 tsp 1 teaspoon coriander seeds
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 1 tsp 1 teaspoon dried oregano
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a pinch a pinch of ground cinnamon
                                                                  • Yes No vac chestnuts
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No beef fillet
                                                                  • Yes No 1 heaped tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No a lemon
                                                                  • Yes No watercress
                                                                  • Yes No parmesan cheese
                                                                  • Traditionally carpaccio is served completely raw, but I’m searing my beef to give it color and make it a bit ragged. Cooking it a little will also help to get more fans on your side. I’ve gone heavy on the rosemary as teamed with beef they’re like Romeo and Juliet – completely in love. This will make a really sophisticated starter, a great lunch and will even work as a snack. It’s a real showstopper.1. Preheat your oven to 190C/gas 5. Wash your squash then carefully cut it in half. Use a spoon to scoop out the seeds. Pick through them and save a small handful, discarding the rest and picking off all the fleshy pulp. Add them to a small pan with a lug of olive oil and fry until golden. Keep to one side.2. Cut your squash halves into wedges and add to a roasting tray. In a pestle and mortar, bash up the fennel and coriander seeds, dried chili and oregano with a teaspoon of salt and a pinch of black pepper until fine. Tip these spices all over the squash, then scatter over the cinnamon. Crumble your chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss it all together with your hands and pop in the hot oven to cook for 30 to 45 minutes until beautiful, golden, and soft when you pinch it. 3. When the squash is done, sprinkle over a little salt from a height and carefully tip the golden seeds into the tray, leaving the oil behind in the pan. If you wanted, you could cook your squash ahead of time and simply reheat it when you’re ready to eat. The beef can be seared ahead of time too.4. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop it all together. Roll your beef about on the board until it’s well coated in the rosemary. Return your pan of oil to a high heat, and once its screaming hot, add the beef. Sear it for about a minute to a minute and a half, so it browns, then turn it over and do the same on the other side. Remember you’re just searing it to get a bit of color on the outside, not cooking it – it should be blue in the middle.5. Meanwhile, make your dressing. Add the mustard, extra virgin olive oil and lemon juice to a bowl or mortar and mix well. Have a little taste and check the seasoning then put aside.6. With a really sharp knife, slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Use the back of a knife to carefully flatten out each slice of beef, then transfer them to a large platter. Sprinkle with a little salt, as the seasoning won’t have got through to the center of the beef. Arrange your squash pieces over the top, then crumble over the roasted chestnuts and scatter over the seeds. Drizzle everything with a bit of that wonderful dressing, then lightly dress your salad leaves and pop these on the top. Take it to the table with a block of Parmesan for shaving over so that everyone can help themselves.
                                                                  Yields: 4as a main
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch. Resistant Starch: 1.4g

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 20 oz, 3 1/2 cup refrigerated potatoes
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oz swiss cheese
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Preheat oven to 400°. Coat inside of a 9-inch deep-dish pie plate with 1 teaspoon olive oil; set aside.
                                                                  • Combine potatoes and egg white in a large bowl; toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
                                                                  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 2 minutes or until spinach begins to wilt; drain. Place spinach mixture in a colander, and squeeze to drain; coarsely chop, and set aside.
                                                                  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Add black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
                                                                  • Pour egg mixture over potato crust; spread with the back of a spoon to distribute evenly, leaving a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50–55 minutes, until puffed and golden. Cool on a wire rack 10–15 minutes before serving. Slice into 4 equal pieces and serve.
                                                                  Yields: 4servings (serving size: 1/4 of quiche)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Dates are a classic for breaking the Ramadan fast and beginning Iftar.

                                                                  Ingredients
                                                                  • Yes No 2 large, 10 oz cup pitted dates
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Slit one side of each date to open then fill with chopped walnuts and enclose. Roll filled dates in powdered sugar in a bowl, then transfer to another bowl. Dates keep in an airtight container 1 week.
                                                                  Yields: 25
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 8 skinless chicken thighs
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 large scallion
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp walnut oil
                                                                  • In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
                                                                  • Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times.
                                                                  • Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb.

                                                                  Ingredients
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup organic cream
                                                                  • Yes No 6 cardamom pods
                                                                  • Yes No butter
                                                                  • Yes No 4 date
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No cinnamon, ground
                                                                  • Preheat the oven to 325ºF.
                                                                  • Warm the cream with the cracked cardamom seeds. Remove and leave to infuse for 10 to 15 minutes.
                                                                  • Grease four ramekins with the butter. Remove the seeds from the dates and tear into pieces. Place in the ramekins. Place the ramekins in a baking pan with enough warm water to come halfway up the sides.
                                                                  • Lightly whisk together the eggs, egg yolks and honey. Whisk in the warmed cream-and-cardamom mixture. Strain the custard mixture into a jug and pour over the dates. Dust with the cinnamon.
                                                                  • Bake for 20 to 30 minutes, depending on the depth of the ramekins, until just set. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 6 scallions, white bulbs and green and separately
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 lb swiss chard
                                                                  • Yes No 2 10 oz, 4 cup packages frozen black eyed peas
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 1/2 lb ham
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
                                                                  • Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
                                                                  • Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Strawberries take the place of peaches in this version of the classic Italian drink.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 cup strawberry
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 750 milliliter prosecco
                                                                  • Combine sugar and water in a small saucepan, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat. Remove from heat.
                                                                  • Place sugar mixture, strawberries, and lemon juice in a blender; process until smooth. Pour pureed strawberry mixture through a sieve over a medium bowl, reserving liquid. Discard solids.
                                                                  • Place 3 tablespoons strawberry mixture into each of 8 Champagne flutes. Pour 1/3 cup wine into each flute.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve

                                                                  You'll have enough chicken and veggies left over to use in Grilled Chicken Salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 4 tsp cumin seed
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 small zucchini
                                                                  • Yes No 3 small summer squash
                                                                  • Yes No 1 cup plain low fat greek yogurt
                                                                  • Yes No 2 tbsp tahini
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 red onions, each half
                                                                  • Yes No brown rice
                                                                  • In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.
                                                                  • Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.
                                                                  • Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.
                                                                  • Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The Godfather is one of numerous cocktails named for notable films. Given the popularity of the Godfather films, few would question the source of this cocktail’s name. The practice of naming cocktails after popular films, plays, or other entertainments has long been an established tradition. The Matrix and the Reservoir Dog are now less known than the Adonis, but the Godfather is still doing favors for those who order it. We may also wonder why there were no drinks named after High Noon or Lost Weekend. For cocktails named after celebrities, see the Mary Pickford.

                                                                  Ingredients
                                                                  • Yes No 2 oz scotch whisky
                                                                  • Yes No 1 oz amaretto
                                                                  • Pour both ingredients over ice in a chilled old-fashioned glass, and stir.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  "I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No two 15 oz canned cannellini bean
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No two 2 cup thick peasant bread
                                                                  • Yes No two bite size, 1 lb heads of escarole, inner leaves pieces
                                                                  • In a bowl, combine the shallot, lemon zest, lemon juice and sugar. Season with salt and pepper; let sit for 10 minutes. Whisk in 6 tablespoons of the oil. Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
                                                                  • In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a plate. Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
                                                                  • Add the bread to the beans with the escarole and remaining dressing. Season with salt and pepper, toss and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Look for imported sardines in the Latin or Mediterranean section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 1 8 oz medium fennel bulb
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 1 15 oz sardines in tomato sauce
                                                                  • Cook pasta according to package directions; drain.
                                                                  • Trim outer leaves from fennel. Chop fronds to measure 1/2 cup. Discard stalks. Cut bulb in half lengthwise; discard core. Thinly slice bulb.
                                                                  • Heat oil in a large skillet over medium-high heat. Add sliced fennel and onion; sauté 4 minutes. Add garlic; sauté 20 seconds. Stir in tomato sauce, oregano, red pepper, and sauce from sardines. Cover and reduce heat.
                                                                  • Discard backbones from fish. Add fish to pan; gently break fish into chunks. Cover and cook 6 minutes. Toss pasta with sauce; sprinkle with fronds.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup pasta and 1 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1 3/4 lb acorn squash
                                                                  • Yes No 7 tbsp hazelnut oil
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 head frisée
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
                                                                  • Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
                                                                  • Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup red quinoa
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
                                                                  • In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
                                                                  • Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4.5 oz hot smoked salmon
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Bake potatoes at 450° for 50 minutes or until done; cool slightly.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 potato)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 5 oz stick unsalted butter
                                                                  • Yes No 1 slice sourdough bread
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb broccoli
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tbsp mint
                                                                  • Yes No 1/2 tsp coarsely chopped thyme
                                                                  • Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
                                                                  • In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.
                                                                  • On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
                                                                  • Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the tablespoon of boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.
                                                                  • Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.
                                                                  • Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 10 oz graham crackers
                                                                  • Yes No 1 lb full fat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 24 oz full fat sour cream
                                                                  • MAKE THE CRUST Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
                                                                  • In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
                                                                  • Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
                                                                  • MAKE THE FILLING In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
                                                                  • Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce.
                                                                  Yields: 16
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup shredded extra sharp white cheddar cheese
                                                                  • Yes No 2 cup shredded jarlsberg cheese
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 cup beer
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No assorted baby cauliflower
                                                                  • Toss cheeses with flour. Bring beer to a boil in a large heavy saucepan; reduce heat to medium-low. Gradually whisk cheeses into beer, whisking constantly until melted. Stir in chives. Place cauliflower in a steamer basket over boiling water. Cover and steam 5 to 7 minutes or until fork-tender. Serve with fondue.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 1 1/2 tbsp low-fat mayonnaise
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 2 tsp chopped scallion
                                                                  • Yes No 2 tsp whole grain dijon mustard
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 cup crushed saltine cracker
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 6 oz pink salmon, skinless, boneless
                                                                  • Yes No 2 1/4 cup grated carrot
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No fresh tarragon sprigs
                                                                  • To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
                                                                  • To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
                                                                  • Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
                                                                  • Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.
                                                                  Yields: 4servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 6 4 lb flanken style short ribs
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No one 750 milliliter dry red wine
                                                                  • Yes No 4 thyme
                                                                  • Yes No 3 cup chicken stock
                                                                  • In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
                                                                  • Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
                                                                  • Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
                                                                  • Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
                                                                  • Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No eight thick peasant bread
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No one 1 1/4 lb eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1/2 lb buffalo mozzarella
                                                                  • Yes No 8 large basil
                                                                  • Yes No coarse sea salt
                                                                  • Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
                                                                  • Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
                                                                  • Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: Some invisible helper has already cleaned, stemmed and sliced the mushrooms for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz wild mushroom
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 8 oz prewashed baby spinach
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No one 18 oz prepared polenta
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.
                                                                  • In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta, cover with foil and bake for 40 minutes.
                                                                  • Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup eucalyptus honey
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp sweet pimentón de la vera
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 3/4 lb chicken thighs on the bone
                                                                  • Yes No water
                                                                  • Yes No 1 cup dried apricots
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 20 1/2 cup picholine, pitted
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimentón, cayenne, salt and pepper. Arrange the chicken in a glass baking dish. Pour the marinade on top and turn to coat. Refrigerate for 2 hours, turning once.
                                                                  • Preheat the oven to 400°. Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade. Cover with foil and bake for about 35 minutes, until cooked through. Remove the foil and discard any juices from the baking sheet.
                                                                  • Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
                                                                  • In a skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until softened, 6 minutes. Add the apricots, olives and the reserved marinade and bring to a simmer. Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes. Stir in the cilantro.
                                                                  • Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes. Transfer to plates, top with the apricot-olive relish and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Chicken Curry
                                                                   15 m

                                                                  Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No white rice
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/4 1 oz cup almond
                                                                  • Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds. Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 1/2 medium cup uncooked seashell pasta
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp shredded parmigiano-reggiano cheese
                                                                  • Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
                                                                  • While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
                                                                  • Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
                                                                  Yes No