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                                                                  Ingredients
                                                                  • Yes No 1 lb refrigerated fresh pizza dough
                                                                  • Yes No 2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1 cup sliced zucchini
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 5 1/2 tsp olive oil
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/3 cup tomato sauce
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp basil
                                                                  • Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
                                                                  • Remove dough from refrigerator. Let stand, covered, for 30 minutes.
                                                                  • Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.
                                                                  • Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 slices)
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 8 flat oz thick gravy jelly
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp chili garlic sauce
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 cup scallion
                                                                  • Yes No 8 large oz shrimp
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1/4 cup chopped unsalted dry roasted peanuts
                                                                  • Yes No 3 tbsp thinly sliced basil
                                                                  • Cook noodles according to package directions; drain.
                                                                  • While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
                                                                  • Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet. Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2/3 cup stone ground whole wheat flour
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/3 cup firmly packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 3/4 cup granola
                                                                  • Preheat the oven to 350°F.
                                                                  • In a large bowl, sift together the flour, cinnamon, salt, baking soda, and whole-wheat flour. Stir in the oats.
                                                                  • Cream together the butter with the sugars until light in color. Add the egg and vanilla. Mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola.
                                                                  • Place heaping tablespoons of cookie dough onto baking trays 1 inch apart and flatten cookies slightly. Place the trays in the upper third of the preheated oven and bake for 12 to 15 minutes. Remove from the oven and cool. Serve cookies alone or with vanilla ice cream.
                                                                  Yields: 12large or 3 dozen small cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Second only to turkey, a glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. What to buy: You can order a smoked, bone-in ham from your butcher or at the butcher counter of high-end grocery stores. There aren’t many ingredients here, so be sure to buy a good ham for the best results. Game plan: Leaving just enough fat on the ham is important for the perfect crunchy crust-to-juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 1 10 lb smoked, bone in ham
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Heat the oven to 350°F and arrange a rack in the lower third.
                                                                  • Trim any excess fat from the ham, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
                                                                  • Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
                                                                  • Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
                                                                  • When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score the fat in a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep).
                                                                  • Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 whole lemongrass
                                                                  • Yes No six thick fresh ginger
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No white pepper
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 small lb eggplant
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 1/2 lb napa cabbage
                                                                  • Yes No 1/2 cup bean sprout
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tbsp mint
                                                                  • Yes No lime and hot sauce
                                                                  • In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger and soy sauce and season generously with white pepper. Bring to a simmer, cover and cook over low heat until flavorful, about 20 minutes. Strain the broth into a heatproof bowl, pressing on the solids. Discard the solids.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Cook the rice vermicelli until al dente, about 5 minutes. Drain and cool under running water.
                                                                  • Wipe out the soup pot and heat the vegetable oil. Add the eggplant and shiitake mushrooms, season with salt and white pepper and cook the vegetables over high heat, stirring occasionally, until softened and browned, about 8 minutes. Stir in the chopped ginger and garlic and cook until fragrant, about 1 minute. Add the tofu and cook, stirring gently once or twice, until lightly browned, about 4 minutes. Add the vegetable broth along with the cabbage and noodles and simmer just until the cabbage is wilted, about 2 minutes longer. Stir in the bean sprouts, cilantro and mint and season the soup with salt and white pepper. Serve the soup in deep bowls, passing lime wedges and hot sauce at the table.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 16 oz large strawberries, and hulled
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No crust
                                                                  • Yes No 21/2 4 oz cup thin salted pretzel sticks
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 8.75 oz mascarpone cheese
                                                                  • Yes No 1/3 cup tequila
                                                                  • Yes No 1 tbsp grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No slice garnish, strawberry and lime slices
                                                                  • Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
                                                                  • Thinly slice 3/4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on lined baking sheet. Freeze about 30 minutes until partially frozen.
                                                                  • Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
                                                                  • Clean processor. Add sugared halved strawberries; process until puréed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
                                                                  • Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
                                                                  • To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
                                                                  • Planning Tip: Can be made through Step 5 up to 1 week ahead.
                                                                  Yields: 1
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 5 min., Grill: 20 min. To keep costs down, we opted to buy thick-cut New York strips steaks and cut them in half to mimic the look of the more expensive filet mignons (which run about $17 per pound). Expect to pay about $10 per pound for the strip steaks, or about $40 for 8 (8-ounce) servings.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 inch thick new york strip steaks
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No garnish, fresh flat leaf parsley sprigs
                                                                  • Sprinkle steaks evenly on both sides with salt and pepper.
                                                                  • Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • PREPARE THE APPLES: Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
                                                                  • MAKE THE CAKE: In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.
                                                                  • Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
                                                                  • MAKE THE GLAZE: In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve.
                                                                  Yields: 19-inch cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Dungeness crab is a Pacific coast favorite. This peppery recipe gets an Asian twist with cilantro, green onions, and soy sauce. Serve with steamed white rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp diced garlic
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 3/4 cup reduced sodium soy sauce
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 4 3/4 to 5 1/2 lb dungeness crab
                                                                  • Yes No 1/4 cup black peppercorn
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
                                                                  • Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
                                                                  • Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
                                                                  • Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.
                                                                  • Note: Sharon Tobin starts with live crabs that she catches. If you start with live crabs, have your fishmonger kill 3 (5 1/4 to 6 lb. total), and clean and crack them. Marinate pieces (step 1), then lift out and add to hot oil (step 3), cover, and stir often for 5 minutes. Add marinade and 1 1/2 tablespoons pepper to pan and stir often until crab shells are bright red, about 5 minutes more.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate

                                                                  Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.

                                                                  Ingredients
                                                                  • Yes No 7 oz fettuccine
                                                                  • Yes No 12 oz coleslaw mix
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/4 cup teriyaki sauce
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1/2 tsp chinese chile garlic sauce
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No lime
                                                                  • Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.
                                                                  • In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  Try packing this soup warm or cold in an insulated container. The soup will retain its temperature (up to 4 hours hot; 6 hours cold), making it easy to store at your desk. The container's lid can double as a serving dish.

                                                                  Ingredients
                                                                  • Yes No 6 cup diced red potato
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 16 oz navy beans
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 6 cup vegetable broth
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No black pepper
                                                                  • Sauté first 3 ingredients in hot oil in a Dutch oven over medium heat 5 minutes. Add navy beans and next 3 ingredients, and cook, stirring often, 2 to 3 minutes. Add broth, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 20 to 30 minutes. Remove from heat; let stand 10 minutes.
                                                                  • Transfer about 4 cups potato mixture to a food processor or blender using a slotted spoon. Process 30 seconds or until smooth, stopping to scrape down sides. Return pureed mixture to Dutch oven, stirring until blended. Stir in yogurt; season with pepper to taste. Serve warm or cold. Store in refrigerator up to 1 week.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8 ½cups (serving size: about 1 1/2 cups)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 38 minutes
                                                                  • Total Time: 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters

                                                                  Ingredients
                                                                  • Yes No 4 clove garlic, skins left on
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Preheat oven to 350° F. Place the garlic on a small sheet of foil and pull up the foil's edges to form a pouch. Pour the oil over the garlic and sprinkle with about ¼ teaspoon of the salt. Roast for 35 minutes. Allow to cool slightly. Place the butter in a small bowl. Squeeze the garlic out of its skins onto the butter. Add the remaining salt and mash with a wooden spoon to combine. Chill the butter until needed, but allow it to come to room temperature before spreading.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No twelve 7 inch pocketless pita breads
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 3 large jalapeño chili pepper
                                                                  • Yes No 1 3/4 lb taleggio cheese, and cheese
                                                                  • Yes No two 6 1/2 oz jars marinated artichoke hearts
                                                                  • Yes No 1/2 cup spanish green olives, pitted
                                                                  • Yes No 1/2 cup chopped salted roasted almonds
                                                                  • Preheat the oven to 350°. Lightly brush the flat breads on both sides with olive oil. Toast them directly on the oven rack for 6 minutes, or until golden.
                                                                  • Brush the jalapeños lightly with olive oil. Roast them over a gas flame or under the broiler until softened and blackened in spots, about 4 minutes. Transfer the jalapeños to a bowl, cover with plastic and let cool. Peel, seed and cut the jalapeños into thin strips.
                                                                  • Spread the Taleggio on the breads, leaving a 1-inch border all around. Top 4 of the breads with the jalapeño strips, 4 with the artichoke hearts and 4 with a mix of the olives and almonds.
                                                                  • Just before serving, bake the flat breads directly on the oven racks for 5 minutes, or until crisp on the bottom and the cheese is melted. Cut into wedges and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 fig
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 3 oz prosciutto
                                                                  • Whisk together first 5 ingredients until blended. Drizzle 3 tablespoons vinaigrette over fig halves, and reserve remaining dressing. Grill figs, covered with grill lid, over medium-high heat (350° to 400°) for 2 to 3 minutes on each side or until tender. Remove from heat, and cut fig halves in half. Cover and chill 30 minutes.
                                                                  • Combine chèvre and next 3 ingredients in a food processor. Process until well blended, stopping to scrape down sides.
                                                                  • Toss greens with remaining vinaigrette. Spoon chèvre mixture in the center of each plate. Top with figs, prosciutto, and greens.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/2 baguette
                                                                  • Yes No 3 oz blue cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side). Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  This simple yet elegant aperitif is garnished with icy blackberries. Purchase fresh berries, and freeze them in a single layer on a baking sheet so they'll hold their shape.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chambord
                                                                  • Yes No 2 cup fresh blackberries, frozen
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Pour 1 teaspoon Chambord into each of 6 Champagne flutes. Place 3 berries in each glass. Pour about 2/3 cup Champagne into each glass. Serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  If you are a garlic lover, Alioli potatoes are made for you! Lightly fried potatoes covered in a warm garlicky mayonaise sauce is a perfect appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 medium potato
                                                                  • Yes No alioli sauce
                                                                  • Serves 4.
                                                                  • Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
                                                                  • Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
                                                                  • Alioli Sauce - Alioli is a garlic "mayonaise" sauce. Here is our Alioli Sauce.
                                                                  • Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
                                                                  • Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.
                                                                  • Another dish that uses fried potato chunks to start and finishes with a slightly spicey tomato-based sauce is Patatas Bravas. Try serving these side-by-side as complementary tapas.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  These sweet potato tamales get a spicy kick with chiles.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp firmly packed brown sugar
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 1/2 lb jewel sweet potatoes
                                                                  • Yes No 1/4 cup lard
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Yes No 1 1/4 cup dehydrated masa flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 canned chipotle chiles
                                                                  • Yes No salt and pepper
                                                                  • Yes No 20 dried corn husks
                                                                  • In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour.
                                                                  • Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.
                                                                  • In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.
                                                                  • Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.
                                                                  • In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.
                                                                  • Nutritional analysis per tamale.
                                                                  • NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 14tamales
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate

                                                                  These nuts, with their balance of salty and sweet, are the perfect accompaniment to your next cocktail. Game plan: The cashews will last 1 week stored in an airtight container at room temperature. This recipe was featured as part of our Bring Happy Hour Home menu, our Bar Snacks photo gallery, and our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup raw cashews
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
                                                                  • In a large bowl, toss cashews with oil until well coated; set aside.
                                                                  • Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat.
                                                                  • Transfer nuts to the prepared baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
                                                                  • Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet and break up any large pieces before serving.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Peach Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb peach
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
                                                                  • Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables, and you'll save even more time.

                                                                  Ingredients
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 cup zucchini
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp mango chutney
                                                                  • Yes No 1 tsp light mayonnaise
                                                                  • Yes No 4 2 oz slice french bread
                                                                  • Yes No 3 oz muenster cheese
                                                                  • Yes No 1 cup salad greens
                                                                  • Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 teaspoon vinegar, and 1/2 teaspoon olive oil; seal and shake well to coat. Let stand 30 minutes, or refrigerate overnight.
                                                                  • Heat remaining 1/2 teaspoon olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and sauté for 5 minutes or until vegetables are tender and begin to brown. Remove from heat, and keep warm.
                                                                  • Preheat broiler.
                                                                  • Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 minute or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tablespoon chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We used blueberries, blackberries, and raspberries for mixed fresh berries.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup strawberry
                                                                  • Yes No 2 1/4 cup mixed fresh berries
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1/2 tsp chopped mint
                                                                  • Yes No 3 cup fruit sorbet
                                                                  • Yes No garnishes, orange zest, fresh mint sprigs
                                                                  • Combine strawberries and next 5 ingredients, tossing lightly to combine. Cover and chill up to 2 hours.
                                                                  • Scoop 1/2 cup sorbet into each of 6 serving dishes. Spoon two-thirds cup of berries over sorbet in each dish. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm tofu
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp grated lime rind
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp green curry paste
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 2/3 cup basmati rice
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 3 1/2 cup red bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
                                                                  • . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
                                                                  • . Cook rice according to package directions, omitting salt and fat.
                                                                  • . While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.
                                                                  • . Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 1/2 cups stir-fry and 1/2 cup rice)
                                                                  • Prep Time: 19 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen strawberries
                                                                  • Yes No 2 cup cranberry juice
                                                                  • Yes No 1 750 milliliter champagne
                                                                  • Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately.
                                                                  • *1 (1-liter) bottle sparkling water, chilled, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 2 cup strawberry jam
                                                                  • Yes No 1/2 cup elderflower liqueur
                                                                  • Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.
                                                                  • Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)
                                                                  • Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.
                                                                  • Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.
                                                                  • Spoon jam into shells just before serving.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 30
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette. What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter. Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up. This recipe was featured as part of our Cooking with Winter Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb cipollini onions
                                                                  • Yes No 2 1/2 thick oz smoked bacon
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 tbsp dry red wine
                                                                  • Yes No 6 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1 bay leaf
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine onions, bacon, and olive oil in a 13-by-9-inch baking dish, stir to coat onions in oil, season with salt and freshly ground black pepper, and place in the oven.
                                                                  • Roast, stirring occasionally, until onions are golden and start to become tender, about 30 minutes. Meanwhile, combine remaining ingredients in a small saucepan over medium heat, stir until sugar is dissolved, then continue cooking until reduced by 1/2, about 20 minutes.
                                                                  • When onions are done, remove from the oven, pour sauce over them, reduce oven temperature to 400°F, and return the baking dish to the oven. Roast onions, basting occasionally, until sauce is thick and syrupy, about another 8 minutes. Remove from the oven and stir onions to coat in sauce. Return to the oven and continue roasting until fork tender, about 8 minutes more. Serve hot or lukewarm.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  A different mix of lettuces can be used in this easy salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup red leaf lettuce
                                                                  • Yes No 3 cup romaine lettuce
                                                                  • Yes No 3 cup chicory, leaves
                                                                  • Yes No 16 thin asparagus stalks
                                                                  • Yes No 1/3 cup oil cured black olives, pitted
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tbsp sour cream
                                                                  • Yes No 2 tbsp olive oil
                                                                  • In a large salad bowl, toss together the red leaf, romaine, frisee, asparagus, and black olives.
                                                                  • In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Masala Kheema tastes delicious with Chapatis (Indian flatbread) or Parathas (pan fried Indian flatbread).

                                                                  Ingredients
                                                                  • Yes No 1/2 kg ground beef
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 tbsp garlic paste
                                                                  • Yes No 1 tbsp ginger paste
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No salt
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No a lime
                                                                  • Yes No cilantro
                                                                  • Heat the cooking oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour. Add the ginger and garlic pastes and fry for 1 minute. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes. Add the tomatoes, stir and cook till they are soft. Turn the fire off, add the lime juice and stir. Garnish with chopped coriander leaves and serve with hot chapatis or parathas.
                                                                  Cuisine:YesNoindian
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No 7 slice sandwich bread
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 6 oz red radishes
                                                                  • In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
                                                                  • Spread the bread slices with the lemon butter. Using a 1 1/2-inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1-inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
                                                                  Yields: 32sandwiches
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 lb turkey tenderloin
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup egg substitute
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Preheat oven to 425°.
                                                                  • Cut tenderloin in half lengthwise; cut into 20 (2-inch) pieces.
                                                                  • Place flour in a shallow dish. Place egg substitute in another. Combine panko, cheese, garlic salt, and pepper in another dish. Dredge turkey in flour; dip in egg substitute, and dredge in breadcrumb mixture. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add turkey pieces to pan; cook 2 minutes on each side. Place turkey pieces on a broiler pan. Bake at 425° for 5 minutes. Turn turkey pieces over, and bake an additional 5 minutes or until golden.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4servings (serving size: 5 pieces)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Soaking the carrot strips in ice water makes them curly and especially crunchy.

                                                                  Ingredients
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 small romaine lettuce
                                                                  • Yes No 3/4 cup feta cheese
                                                                  • Yes No 1/2 cup dill weed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Peel carrots, and cut them into 3-inch lengths. Using a mandoline or sturdy vegetable peeler, slice carrots into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
                                                                  • Discard any bruised romaine leaves, and slice head into 1/4-inch-wide pieces.
                                                                  • Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.
                                                                  • Divide among four serving plates. Top with remaining feta cheese.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don't forget to pack a heatproof brush for basting the chicken.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup tomato ketchup
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp whiskey
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 lb cabbage
                                                                  • Yes No 1/4 red onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 3 3/4 lb small bone in breast halves
                                                                  • Yes No 1 tbsp olive oil
                                                                  • AT HOME
                                                                  • Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
                                                                  • Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.
                                                                  • Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
                                                                  • In CAMP
                                                                  • Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.
                                                                  • Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
                                                                  • Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    jack daniel
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Jack Daniel's
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 cup chopped pitted green olive
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 375°F. Brush both sides of bread slices with oil and arrange on a large baking sheet. Bake until lightly browned and crisp, about 15 minutes, turning over halfway through. Let cool completely.
                                                                  • Preheat broiler to high; line a baking sheet with foil. Place peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes. Transfer to a paper bag, seal bag and allow peppers to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.
                                                                  • Mix peppers, Parmesan, olives and parsley in a bowl. Spread each crostini with 1 Tbsp. of pepper mixture. Serve at room temperature.
                                                                  • Note: Nutritional analysis is per piece.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24pieces
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Instant pudding mix and cherry pie filling make this a quick and easy dessert.

                                                                  Ingredients
                                                                  • Yes No 1 3.4 oz cheesecake instant pudding mix
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup light cream cheese
                                                                  • Yes No 1 20 oz light cherry pie filling
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/2 cup chocolate wafer cookie crumbs
                                                                  • Yes No 1/4 cup frozen reduced calorie whipped topping
                                                                  • Yes No 4 maraschino cherry
                                                                  • Combine pudding mix and milk in a large bowl; beat with a mixer at low speed 2 minutes or until thick. Add cream cheese; beat 1 minute or until smooth.
                                                                  • Combine pie filling and almond extract in a small bowl.
                                                                  • Spoon 1 tablespoon cookie crumbs into each of 4 (6-ounce) stemmed glasses. Top each with 3 tablespoons pudding mixture and 1/4 cup pie filling. Repeat procedure one time. Dollop 1 tablespoon whipped topping onto each parfait. Top each dessert with a cherry. Serve immediately or chill until ready to serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 parfait)
                                                                  • Prep Time: 21 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used. How to Make Icebox Cookies with Photo Instructions All About Icebox Cookies More Recipes Made with Peanut Butter

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup solid shortening
                                                                  • Yes No 1/2 cup peanut butter, plain
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined.
                                                                  • Cover bowl and chill for 1 hour or overnight.
                                                                  • Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used.
                                                                  • Bake 10 to 12 minutes.
                                                                  • Store in a loosely covered container, like a cookie jar, for harder-crisper cookies. For softer cookies, store in an airtight container.
                                                                  • Even More Cookie Recipes to Try - Butter Spritz Cookies Lintzer Cookies Rosette Cookies Neapolitan Cookies Thumbprint Cookies Pecan Tassies Sugar Cookies
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 2 hours 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip

                                                                  Hard-cooked eggs get dolled up with the classic combination of smoked salmon and cream cheese. If you're buying smoked salmon for a special occasion, set aside some for this hors d'oeuvre. Prep: 18 min.; Cook: 8 min.; Other: 15 min.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 tbsp minced smoked salmon
                                                                  • Yes No 3 tbsp minced scallion
                                                                  • Yes No 3 tbsp cream cheese
                                                                  • Yes No 1 tbsp sour cream
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No garnishes, fresh dill, smoked salmon slivers, sweet paprika
                                                                  • Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.
                                                                  • Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No monterey jack cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No salsa
                                                                  • Lay tortillas on a cookie sheet. Place in a 325° F oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated Monterey Jack cheese and hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate

                                                                  Chunks of crisp potato, bits of bacon, and tender morsels of crab are held together with melting cream cheese for a spectacular sort of Southern-accented comfort food.

                                                                  Ingredients
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No cooking oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 3/4 lump lb crabmeat
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 tbsp chopped scallion green tops
                                                                  • Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
                                                                  • In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. Wipe out the pan.
                                                                  • In the same pan, heat the reserved bacon fat and enough oil to measure 3 tablespoons over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer. Add the onion and bacon and continue cooking until they are warm through, about 1 minute longer.
                                                                  • In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the crab mixture and 2 tablespoons of the chives into the potatoes until just combined. Serve topped with the remaining 1 tablespoon chives.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water, and repeat until no grit remains at the bottom of bowl.

                                                                  Ingredients
                                                                  • Yes No 8 3 lb medium leeks, whites and light green parts only and halved crosswise
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb salmon fillet, crosswise
                                                                  • Yes No lemon
                                                                  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
                                                                  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
                                                                  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb baking apples
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 lb oyster mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup coarsely chopped mixed herbs
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Preheat the oven to 350°. Spray a small, shallow baking dish just large enough to hold the apples with vegetable oil cooking spray. Cut a thin slice off the top of each apple. Using a small spoon, scrape out the apple flesh, leaving a 1/4-inch-thick shell. Rub and moisten the apple cups with the lemon to discourage browning. Discard the skin from the apple tops and the seeds from the cores and finely chop the apple flesh.
                                                                  • Heat the olive oil in a large nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the chopped apple and the oyster mushrooms and season with salt and pepper. Cook the mixture over moderately high heat until the liquid evaporates, about 5 minutes. Stir in the herbs.
                                                                  • Season the apple cups with salt and pepper. Spoon the mushroom mixture into the cups, mounding it slightly. Set the apples in the prepared baking dish and pour the cider around them. Bake in the oven for 45 minutes to 1 hour, or until the apples are tender; if they begin to brown during cooking, cover them with foil. Serve hot.
                                                                  Yields: 4side-dish servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 1/2 10 oz stick unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Preheat the oven to 350°. Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, the melted butter, flour, baking powder and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.
                                                                  • Spoon 1/4 cup of the batter into each prepared muffin cup. Bake for 25 minutes, until the pound cakes are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then turn the cakes out onto a rack to cool, 30 minutes.
                                                                  • In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.
                                                                  • Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18mini pound cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sugar, spice, and everything nice, that's what these classic cookies are made of! If you're not already sold, these cookies are low in calories and easy to make.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
                                                                  • Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
                                                                  • Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
                                                                  • With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
                                                                  Yields: 42cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

                                                                  Ingredients
                                                                  • Yes No 2 slice rye sandwich bread
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 5 oz button mushroom
                                                                  • Yes No 2 oz parmesan cheese
                                                                  • Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
                                                                  • Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice

                                                                  This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page.

                                                                  Ingredients
                                                                  • Yes No ½ lb meat (ambiguous)
                                                                  • Yes No several soup bones
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 1 parsley
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 handful dry chick peas
                                                                  • Yes No 1 tbsp smen
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No ¼ tsp yellow colorant
                                                                  • Yes No 6 2 lb, 1 kg large tomato
                                                                  • Yes No 2 tbsp dry lentils
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp rice
                                                                  • Yes No 1 cup flour
                                                                  • Make sure you have all the ingredients. Do the following before you begin cooking the soup.
                                                                  • Assemble the remaining ingredients and follow the steps below.
                                                                  • Put the meat, soup bones and oil into a 6-qt. or larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.
                                                                  • Add the cilantro, parsley, celery, onion, chick peas, tomatoes, smen and spices. Stir in 3 cups of water.
                                                                  • Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
                                                                  • Add the lentils, tomato paste mixture, and 2 quarts (or about 2 liters) of water to the stock.
                                                                  • Set aside (but don’t add yet), either the rice or vermicelli. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.
                                                                  • If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.
                                                                  • If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.
                                                                  • While the soup is cooking, mix together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls.
                                                                  • Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired.
                                                                  • Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom.
                                                                  • You will notice the soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a cream-like consistency.
                                                                  • Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Remove the soup from the heat.
                                                                  • If you don’t have a pressure cooker, use a 6- or 8-qt. stockpot and adjust the cooking time as follows:
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1/2 3 oz cup semisweet chocolate chip
                                                                  • Yes No 7 1/4 cup peppermint sticks, 4 left whole
                                                                  • Yes No pinch salt
                                                                  • Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
                                                                  • Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 1 1/2 tsp balsamic vinegar
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 15 slice prosciutto
                                                                  • Put 2 tablespoons chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 tablespoon walnut or olive oil and 1 1/2 teaspoons balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 15appetizers
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roll

                                                                  A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag.

                                                                  Ingredients
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1/2 cup coarsely chopped almond
                                                                  • Yes No 1 1/2 tbsp dried coconut chips
                                                                  • Yes No parsley
                                                                  • Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  If you love Mexican Hot Chocolate, this brownie is for you.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 9 oz unsweetened chocolate
                                                                  • Yes No 1 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 1/2 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No mexican chocolate streusel
                                                                  • In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.
                                                                  • Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.
                                                                  • Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).
                                                                  • Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 322-inch brownies (serving size: nutritional analysis per small brownie.)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 mango
                                                                  • Yes No 2 nectarine
                                                                  • Yes No 3 kiwi
                                                                  • Yes No 1 qt strawberry
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 1 honeydew melon
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No mango cream
                                                                  • Yes No mint
                                                                  • Arrange first 6 ingredients on a serving platter. Drizzle with orange juice. Serve with Mango Cream. Garnish, if desired.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Prep: 5 min., Bake: 20 min., Cool: 10 min. Get the enjoyment of a cream cheese Danish the easy way in this clever confection.

                                                                  Ingredients
                                                                  • Yes No 1 11.5 oz frozen pecan coffee cake
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/4 cup firmly packed dark brown sugar
                                                                  • Remove coffee cake from package; remove and discard plastic overwrap.
                                                                  • Slice coffee cake in half horizontally. Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
                                                                  • Bake at 350° for 15 to 20 minutes. Let cool on a wire rack 10 minutes.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp low-fat mayonnaise
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.
                                                                  Yields: 1cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If blue cheese seems too strongly flavored, try Havarti or Muenster cheese. Wrap these sandwiches tightly in plastic wrap, and store in the refrigerator for up to a day.

                                                                  Ingredients
                                                                  • Yes No 3/4 3 oz cup crumbled blue cheese
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tbsp low-fat mayonnaise
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup thinly sliced red cabbage
                                                                  • Yes No 1/4 cup thinly sliced celery
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 3 10 inch flour tortilla
                                                                  • Yes No 1/2 lb deli roast beef
                                                                  • Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, celery, and basil.
                                                                  • Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
                                                                  Yields: 6servings (serving size: 1 roll-up half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 lb frozen soybeans in pods
                                                                  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water and 1 teaspoon salt to a boil. Add 2 pounds frozen soybeans in pods and cook until beans inside pods are tender to bite (break a pod open to test), about 5 minutes. Drain and sprinkle with additional salt to taste. Serve warm or cover and chill up to 4 hours.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1/3 cup sliced shallot
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 cup 2% greek style plain yogurt
                                                                  • Yes No 8 mint
                                                                  • Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
                                                                  • Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
                                                                  • Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch hickory grilling plank
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 cup sliced red potato
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Immerse and soak plank in water for 1 hour; drain.
                                                                  • To prepare grill for indirect grilling, heat one side of grill to high heat.
                                                                  • Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.
                                                                  • Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.
                                                                  • Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).
                                                                  Cuisine:YesNodijon
                                                                  Yields: 4servings (serving size: 3 ounces pork and 1/3 cup potatoes)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although it's hard to define what 'proper' American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe inspired by the kinds of flavors I tasted when I was in Texas.

                                                                  Ingredients
                                                                  • Yes No ½ tsp teaspoon cumin seeds
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 2 cloves
                                                                  • Yes No 1 heaped tbsp 1 tablespoon sweet smoked paprika
                                                                  • Yes No zest
                                                                  • Yes No small a of fresh thyme, and very
                                                                  • Yes No 4 garlic cloves, and very
                                                                  • Yes No cup heinz organic tomato ketchup
                                                                  • Yes No 6 tbsp 6 tablespoons balsamic vinegar
                                                                  • Yes No 14oz 4 x pork fillets
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No 1 lemon
                                                                  • Although it's hard to define what 'proper' American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe inspired by the kinds of flavors I tasted when I was in Texas.Skewers are useful for this recipe. They hold the four filets together, making it easier to turn over when on the barbecue or under the broiler. It also makes serving slightly easier because when you come to slice the filets up, you can do it between the skewers, giving you pork 'lollipops' of blackened meat, which is quite fun. But if you don't have them, you can just use your tongs.When you've made this once, I guarantee you'll make it at least once a year as it's so damn good. Great with salad, spiced beans, corn on the cob or rice.To make your marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar. Season the pork filets with salt and pepper, then toss them in most of the marinade until completely coated. Feel free to marinate for half a day, but at least an hour. If you have metal or wooden skewers, lay the filets side by side and skewer them together about 1 inch apart. When you're ready to cook, simply put the meat on to a barbecue or under a hot broiler for 15 to 20 minutes or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze. When they're done, put the filets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each filet in half, and sprinkle over some chopped cilantro or squeeze over some lemon juice if you fancy.• from Cook With Jamie
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  This weekend we were treated to a special dirty martini from our favorite pickle joint in town, Rick's Picks. Just in time. In an effort to get you ready for summer, we're going to kick off a week of original cocktail recipes, and we begin with a bang: it's Pickletini time.

                                                                  Ingredients
                                                                  • Yes No 5 part vodka
                                                                  • Yes No 1 part vermouth
                                                                  • Yes No 1 part brine from a jar of spears of influence
                                                                  • Yes No 2 olive sized pieces of a of influence

                                                                  Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No cilantro
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
                                                                  • Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
                                                                  Yields: 4servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Chef Ana Lorena Ascencio

                                                                  Ingredients
                                                                  • Yes No 3 1/2 onzas de germen de alfalfa
                                                                  • Yes No 1 pieza de lechuga italiana desinfectada
                                                                  • Yes No 18 piezas de tomates cherry rebanados
                                                                  • Yes No 14 onzas de corazones de palmito rebanados
                                                                  • Yes No 1 chile serrano finamente picado
                                                                  • Yes No 10 cucharadas de calabaza finamente picada
                                                                  • Yes No 6 cucharadas de cebolla finamente picada
                                                                  • Yes No 1 cucharada de salsa inglesa
                                                                  • Yes No 1 cucharada de sazonador de ensalada
                                                                  • Yes No 1/3 taza de jugo de limón
                                                                  • Yes No 3 cucharadas de aceite de oliva
                                                                  • Yes No 1 cucharadita de sal
                                                                  • Yes No 1/2 cucharadita azúcar
                                                                  • Prepara la vinagreta revolviendo todos los ingredientes, agregando el aceite al último. Deja reposar unos minutos mientras preparas el resto e a ensalada, para permitir que los sabores se mezclen entre sí. Pruébala y ajusta el sazón. Queda ligeramente acidita y con el sabor de la cebolla presente. Es excelente para acompañar ensaladas con pocas hojas, con palmitos, con aguacate o para alcachofas.
                                                                  • Acomoda en un platón o en platos individuales una ligera cama con las hojas de lechuga, una porción de germinado al centro, y los palmitos y tomates rebanados alrededor del germinado. Si lo deseas, puedes agregar unas rodajas de aguacate.
                                                                  • Acompaña con la vinagreta bien fría.
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                  Ingredients
                                                                  • Yes No 1 thick lb asparagus
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 6 medium basil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 1/2 oz pea shoots
                                                                  • Yes No 1/4 cup salted and roasted pistachio
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 2 hass avocados
                                                                  • Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
                                                                  • In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
                                                                  • Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

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