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                                                                  You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 6 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 8 8 inch fat free flour tortillas
                                                                  • Yes No 4 cup chopped romaine lettuce
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
                                                                  • Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
                                                                  Yields: 8servings (serving size: 1 wrap)
                                                                    Steps:
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                                                                  Hungarian plum dumplings - szilvas gomboc - can be eaten as dessert, a meatless main dish or side dish. Like Polish, Romanian and Croatian plum dumplings, the dough is made with mashed potatoes. This dough, however, is rolled with a pin, rather than forming the dumplings by hand. Makes 18 Hungarian Plum Dumplings

                                                                  Ingredients
                                                                  • Yes No 5 medium potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 18 italian prune plums, and pitted
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1/2 cup very fine bread crumbs
                                                                  • Yes No 1/4 cup cinnamon and sugar
                                                                  • In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes. Place a large pot of salted water on to boil. On a lightly floured surface, roll dough to 1/3 inch. Cut into 2-inch squares. Place a plum in the center of each square and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Cook 30 minutes. Meanwhile, melt butter in large skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings to a colander to drain. Place dumplings in skillet, coating with buttered crumbs. Transfer to a serving platter and sprinkle with cinnamon sugar.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 lb steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 roma tomato
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 4 piece french bread
                                                                  • Yes No 3 oz blue cheese
                                                                  • Heat broiler. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Line a rimmed baking sheet with foil. Place the steak on one half of the baking sheet. Toss the tomatoes and onion in a medium bowl with the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the onion and tomatoes, cut-side down, on the other half of the baking sheet. Broil the steak and vegetables, turning everything once, until the steak reaches the desired doneness, 4 minutes per side for medium rare. Remove the steak and return the vegetables to oven until browned, about 1 minute more. Slice the steak. Place the bottom halves of the bread cut-side up and top with the steak, onions, tomatoes, and cheese. Sandwich with the remaining bread. Serve warm. Substitution: If blue cheese is too strong for your taste, try topping this sandwich with a creamy goat cheese. Or play off the tartness of the balsamic vinegar with slivers of salty Parmesan or Manchego.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
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                                                                  "I borrowed this recipe from my mother-in-law and added the white chocolate chips and dried cherries. We think they are even better than the original. Freezing the dough before baking helps the cookies hold their shape in the oven. You can use dried cranberries if you prefer." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/3 cup dried sour cherry
                                                                  • Yes No 1/4 chunk cup semisweet chocolate
                                                                  • Yes No 2 1/2 tbsp white chocolate chips
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
                                                                  • Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
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                                                                  This is a basic coulis recipe that we like to serve with our Icebox Cake. The blackberries and liqueur can be replaced with other fruit and liqueurs (such as raspberries and crème de cassis) to make countless variations. What to buy: Use Marie Brizard’s Blackberry Liqueur, or crème de mûre.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb blackberry
                                                                  • Yes No 1/2 lb sugar, granulated
                                                                  • Yes No 1/4 cup blackberry liqueur
                                                                  • Combine berries, sugar, and liqueur in a small saucepan, and bring to a simmer over medium heat. Let cook until syrupy and reduced by half, about 10 minutes.
                                                                  • Transfer to a blender or food processor, and purée until smooth. Strain through a fine mesh sieve, pushing on the mixture with a rubber spatula. Set aside to cool.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ½cups
                                                                    Steps:
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                                                                  • Yes No
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                                                                  This dutch-oven dessert cooks more evenly if you use charcoal rather than wood for fuel.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1/2 cup cream of coconut
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 inch cup fresh pineapple cubes
                                                                  • Make cake batter: Whisk together dry ingredients in a medium bowl. Then whisk in remaining ingredients until blended.
                                                                  • Prepare a fire for top and bottom dutch-oven cooking (see "How to Use a Dutch Oven", below), but using only 40 briquets. Line a 4-qt. cast-iron camp dutch oven with foil so it comes up the sides to the top.
                                                                  • Make topping: Melt butter in dutch oven, rotating to coat sides. Sprinkle sugar on bottom of pan, then scatter pineapple on top. Gently spread batter over pineapple, cover, and arrange coals on top of pot.
                                                                  • Cook cake, rotating pan every 5 minutes and pushing top coals together as they burn down, until a toothpick inserted in several places comes out with no white dough sticking to it, about 35 minutes. Let cool 10 minutes. Lift cake from pan using foil. Invert onto a plate and gently peel off foil, replacing any pineapple that sticks to it.
                                                                  • *Find with cocktail supplies at well-stocked grocery stores.
                                                                  • How to Use a Dutch Oven
                                                                  • Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
                                                                  • Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
                                                                  • Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 small lb red and yukon gold potatoes
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 1/4 cup gherkin
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
                                                                  • Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    combine

                                                                  This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.

                                                                  Ingredients
                                                                  • Yes No 8 oz instant ramen
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 10 oz shiitake mushroom
                                                                  • Yes No 2 head baby bok choy
                                                                  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
                                                                  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
                                                                  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1 cup unsweetened almond milk
                                                                  • Yes No 1 1/2 cup fat free greek yogurt
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 1/2 lb peach
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.
                                                                  • Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes. Heat gently over medium heat just until gelatin dissolves. Mix with remaining almond milk, yogurt, brown sugar, and salt. Split vanilla bean in half lengthwise, scrape out seeds; stir into yogurt mixture, reserving pod. Pour filling into cooled crust and cover; chill at least 2 hours.
                                                                  • While filling cools, increase oven temperature to 425°. Arrange peaches in a medium baking dish. Drizzle with lemon juice and water; sprinkle with sugar, add vanilla pod, and dot with butter. Roast peaches, basting occasionally with their juices, until wedges are tender and glazed (15-20 minutes); cool to room temperature. Arrange peaches on pie; slice pie into 10 pieces, and serve.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  A fantastically simple asparagus soup, pureéd till it?s silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you don?t have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I?ve made this for eight, but feel free to halve quantities or freeze soup leftovers.

                                                                  Ingredients
                                                                  • Yes No asparagus, woody
                                                                  • Yes No olive oil
                                                                  • Yes No 2 white onions
                                                                  • Yes No celery, and copped
                                                                  • Yes No 2 leeks
                                                                  • Yes No 2 liter vegetable stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No organic eggs
                                                                  • Yes No 8 ciabatta bread
                                                                  • Yes No knob a of butter
                                                                  • Yes No extra virgin olive oil
                                                                  • A fantastically simple asparagus soup, pureéd till it’s silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you don’t have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I’ve made this for eight, but feel free to halve quantities or freeze soup leftovers.Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don’t worry about poaching so many at the same time. They don’t have to look perfect. A couple of minutes and they’ll be done, as you want them to be a bit runny. Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil. • from Jamie at Home
                                                                  Yields: 8
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right

                                                                  When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp amaretto
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No almond sponge cake
                                                                  • Yes No 4 pint vanilla ice cream
                                                                  • Yes No almond crunch
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Place granulated sugar and 1/3 cup water in a small saucepan; set over medium heat. Bring to a boil, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let syrup cool.
                                                                  • Using a serrated knife, slice the two cake layers in half horizontally, forming four layers. Crumble one into the bowl of a food processor; process until fine crumbs form. Set aside.
                                                                  • Generously brush tops of remaining three cake layers with cooled syrup. Place one cake layer on a 6-inch cardboard cake round.
                                                                  • Place ice cream in the chilled bowl of an electric mixer fitted with paddle attachment. Beat on medium-low speed until spreadable, about 2 minutes. Spread 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer. Transfer cake and ice cream to freezer until firm, about 10 minutes.
                                                                  • Remove cake and ice cream from freezer. Spread 2 cups ice cream over top. Crumble 1/2 cup almond crunch over ice cream. Place third cake layer on top. Spread 2 cups ice cream over cake layer. Transfer cake and ice cream to freezer for 30 minutes.
                                                                  • Remove cake and ice cream from freezer; stir remaining ice cream with rubber spatula to resoften. Using an icing spatula, quickly spread remaining 2 cups ice cream around sides of cake. Return cake to freezer for 30 minutes.
                                                                  • In a chilled bowl, whip cream and confectioners' sugar with a hand mixer until soft peaks form. Remove cake from freezer; frost top and sides of cake with whipped cream. Pat reserved crumbs onto sides of cake, and crumble remaining cup almond crunch over the top. Return cake to freezer; freeze until completely hardened, at least 2 hours or overnight.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  Ingredients
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 3 cup baby arugula
                                                                  • Yes No 1 small red onion
                                                                  • Put lemon juice, salt, and pepper in a medium bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add arugula and onion; toss.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                    paper

                                                                  Mateo Granados, an avid forager, hunts for wild mushrooms (especially plump, nutty chanterelles) in Gualala, in California's Mendocino County.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 5 large garlic cloves, very
                                                                  • Yes No 1 1/2 lb chanterelle mushroom
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 head frisée
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 lb fresh pecorino cheese
                                                                  • In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat.
                                                                  • Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese on top and serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 9
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Time: 20 minutes, plus 4 hours to steep and chill.

                                                                  Ingredients
                                                                  • Yes No 1 pint half and half
                                                                  • Yes No 4 3 1/2 inch cinnamon stick
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 1/4 cup dark rum
                                                                  • Yes No cinnamon, ground
                                                                  • Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
                                                                  • Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
                                                                  • Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can make this ahead, but it may thicken as it sits. Reserve 1/2 cup of cooking liquid; just before serving, gradually stir it into the mixture until it's the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 5 cup cubed red potato
                                                                  • Yes No 3 cup chopped parsnip
                                                                  • Yes No 3 cup chopped turnip
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 1/2 tsp fine sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place first 3 ingredients in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
                                                                  • Stir in butter and remaining ingredients; mash mixture with a potato masher to desired consistency.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  Choucroute Garnie
                                                                   2 h 40 m

                                                                  Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 3 lb baby back ribs
                                                                  • Yes No 6 lb sauerkraut
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 20 juniper berry
                                                                  • Yes No 3 large bay leaf
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1 1/2 cup pinot gris
                                                                  • Yes No 2 lb polish kielbasa
                                                                  • Yes No 10 skinless hot dogs
                                                                  • Yes No one 2 lb, 3 to 4 inch piece of boneless ham
                                                                  • Yes No 2 medium lb potato
                                                                  • Yes No assorted mustards
                                                                  • In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
                                                                  • The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
                                                                  • Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
                                                                  • Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
                                                                  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
                                                                  • To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  We like these soufflés best with bittersweet chocolate, but they work wonderfully with any kind you prefer—even milk chocolate. Prep and Cook Time: 25 minutes. Notes: You can fill the soufflé dishes up to 1 day before baking and chill them (allow up to 5 extra minutes to bake). Increase or decrease the number of soufflés with this simple formula: For each soufflé, use 1/2 tsp. butter, 1 tbsp. sugar, 1 oz. chocolate, 1 tbsp. milk, 1/2 egg yolk, 1 egg white, and a small pinch of both salt and cream of tartar.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 6 egg white
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No vanilla bean cream
                                                                  • Preheat oven to 375°. Generously butter six 8-oz. soufflé dishes. Sprinkle butter with sugar to coat. Put dishes on a baking sheet and set aside.
                                                                  • Bring 1 in. water to a boil in a medium frying pan. Put chocolate, milk, and 1 tbsp. butter in a small metal bowl. Put bowl in water and take pan off heat. Stir occasionally until chocolate melts. Remove bowl from water, mix in egg yolks, and set aside.
                                                                  • In a large clean bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Sprinkle in 6 tbsp. sugar and beat until stiff peaks form.
                                                                  • Whisk 1/4 of beaten egg whites into the chocolate mixture. Fold chocolate mixture into the remaining egg whites. Divide mixture evenly among prepared soufflé dishes and bake until set but still soft in the center, 15 to 20 minutes. Serve immediately, with vanilla bean cream if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6individual soufflés
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup panko bread crumb
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No 1 tsp peanut oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp ground fresh ginger
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp wasabi paste
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
                                                                  • Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
                                                                  • Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 pork chop and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 small zucchini
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb ricotta salata
                                                                  • Yes No 1/4 cup diced basil
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 2 tsp diced oregano
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/2 lb pennette
                                                                  • Heat 1 tablespoon of the olive oil in a large, deep skillet. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes. Season the zucchini with salt and pepper.
                                                                  • In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil. Stir in the tomatoes.
                                                                  • Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3 tablespoons of the cooking water. Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper. Toss well and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  We use this mix to rim margaritas when we want to change things up.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Combine ingredients in a small mixing bowl.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Classic pistou is a mixture of crushed basil, garlic, and olive oil, but almost any other herb, such as parsley, thyme, or oregano, can be used in place of the basil.

                                                                  Ingredients
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/4 cup grated pecorino romano cheese
                                                                  • Yes No 1 1/4 cup loosely packed herbs
                                                                  • Yes No 6 oz salad greens
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Heat oven to 350 degrees. Arrange mushrooms on piece of foil; season with wine, 3 tablespoons oil, salt, and pinch of pepper. Slice 1 clove garlic; scatter over mushrooms. Fold foil to create loose package. Bake until mushrooms are fork tender, 15 to 20 minutes. Transfer to large bowl.
                                                                  • Finely chop remaining garlic clove; add to bowl along with pecorino and chopped herbs. Toss, and season to taste with salt and pepper.
                                                                  • Place greens in a bowl; season with remaining oil, salt, pepper, and vinegar. Arrange greens on serving plates, and top with warm mushroom mixture. Garnish with shavings of pecorino if desired.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  After the glorious abundance of a holiday feast, a lighter dessert may be just the thing. Instead of ladling up mugs of the traditionally rich yuletide nog, try surprising your guests with this frothy mousse and a variety of toppings. Set out coffee caramel, chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream, from which guests can choose their favorite. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 1 1 a little unflavored gelatin
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No coffee caramel
                                                                  • Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
                                                                  • Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
                                                                  • Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
                                                                  • In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.
                                                                  • In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  Although “Peras al Vino” or Pears in Wine is a simple dessert, made with fresh pears and white wine, it is very tasty and an elegant ending for a dinner any time of year, but especially in the fall. Another advantage of “Peras al Vino” is that you can make it ahead and refrigerate it until you are ready to serve. This recipe originates from the País Vasco or Basque Country in Northern Spain.

                                                                  Ingredients
                                                                  • Yes No 4 ripe pear
                                                                  • Yes No 750 milliliter white wine
                                                                  • Yes No 1 3/4 225 milliliter cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No sprig on mint
                                                                  • Note: Be sure to use firm pears because after cooking, the pears become soft and must be handled carefully. If the pears aren't firm, they will be too soft and mushy after cooking.
                                                                  • Peel the pears, but leave the stems. Cut the bottoms so that they will stand up by themselves. Remember that pears will brown if exposed to air too long, so if you get interrupted, be sure to submerge them in water with a bit of lemon until you can return and cook them.
                                                                  • In a large pot, pour white wine, water, sugar and cinnamon stick. Place on medium heat on the stove and stir until sugar is completely dissolved. Immediately place pears in the wine mixture, cover and allow to simmer on low heat for 1 hour.
                                                                  • After cooking for an hour, carefully remove each pear from the pot and place in the bowl or plate on which you will serve. You may need to use tongs in one hand and a spoon in the other, since the pears will be soft. Set aside and allow to cool.
                                                                  • Uncover pot and continue to cook the wine mixture on low heat for about 30 minutes so that the liquid is reduced.
                                                                  • Remove sauce from heat and allow to cool.
                                                                  • If you are making this dessert ahead of time, once the pears and sauce have cooled, place them in the refrigerator and remove a few minutes before serving.
                                                                  • Spoon wine sauce over each pear and allow to pool around the pear. Garnish each pear with a sprig of mint.
                                                                  Cuisine:YesNobasque
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 cup hazelnut oil
                                                                  • Yes No 6 celery rib
                                                                  • Yes No 1 medium asian pear
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
                                                                  • In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread. Prep: 15 minutes; Cook: 15 minutes

                                                                  Ingredients
                                                                  • Yes No 4 6 oz, 1 inch thick halibut fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/4 cup salsa
                                                                  • Yes No 1 9 oz frozen artichoke hearts
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 400°.
                                                                  • Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.
                                                                  • Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400° for 15 minutes or until a thermometer registers 140° to 145° when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 fillet and about 1 cup vegetables)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

                                                                  Ingredients
                                                                  • Yes No 6 oz meatless soy chorizo
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/4 cup chopped yellow onion
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup valencia
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl, and set aside.
                                                                  • Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
                                                                  • Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and 1/4 cup green onions.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: about 1 cup rice mixture, 2 teaspoons parsley, and 2 teaspoons green onions)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Oyster are now farmed throughout Ireland. They are delicious fresh from the sea, or as here in this super-quick, Warmed Oysters with Chive Sauce recipe. Great as a starter dish for a summer supper, or serve as a canape.

                                                                  Ingredients
                                                                  • Yes No 4 oysters on the half shell
                                                                  • Yes No 1 lb rock salt
                                                                  • Yes No 1/2 55g stick unsalted butter
                                                                  • Yes No 4 tbsp white wine vinegar
                                                                  • Yes No a handful chives
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No handful parsley
                                                                  • Serves 4 Place the oysters on the half shell on a bed of rock salt in a heat-proof shallow dish. Refrigerate until ready to cook. To make the sauce: melt the butter and add the vinegar. Bring to the boil and reduce until the sauce is syrupy. Stir in the chopped chives, lemon juice, and oyster juices. Divide the mixture between the oysters and place the dish under the grill for two minutes. Scatter some chopped parsley over the oysters and serve immediately. Recipe by permission of Gilli Davies, Celtic Cuisine
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    celtic
                                                                    Brands:
                                                                  • Yes No
                                                                    Celtic

                                                                  Get the same creaminess-and a lot more flavor-when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.

                                                                  Ingredients
                                                                  • Yes No 3 lb baking potato
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 6 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp diced chives
                                                                  • Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
                                                                  • Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
                                                                  • Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step 1. Substitute 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to 3/4 teaspoon freshly ground black pepper and 1 1/2 cups 2% reduced-fat milk; omit chives. Stir in 1/4 cup chopped fresh flat-leaf parsley.
                                                                  • CALORIES 181 (32% from fat); FAT 6.5g (sat 4.1g, mono 1.9g, poly 0.2g); PROTEIN 8.9g; CARB 22.6g; FIBER 1.6g; CHOL 18mg; IRON 1.2mg; SODIUM 428mg; CALC 232mg.
                                                                  • Spicy Southwest Smashed Potatoes with White Cheddar: Prepare recipe through step 1. Substitute 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese for goat cheese; omit black pepper, milk, and chives. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chile powder. Combine 1/3 cup half-and-half, 5 crushed garlic cloves, and 3 coarsely chopped serrano chiles in a small saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently. Remove from heat; stir in 1 (8-ounce) container reduced-fat sour cream. Yield: 12 servings (serving size: 2/3 cup).
                                                                  • CALORIES 192 (35% from fat); FAT 7.5g (sat 4.8g, mono 1.4g, poly 0.2g); PROTEIN 5.3g; CARB 25.4g; FIBER 2.7g; CHOL 23mg; IRON 1.3mg; SODIUM 287mg; CALC 100mg.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 1/4 lb butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
                                                                  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
                                                                  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve ( wigilia ) dessert and originally was made with 12 dried fruits to represent the 12 apostles (I wonder which one was Judas?). When made thicker, it's great dolloped on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. View this larger image. Makes 12 servings of Dried Fruit Compote

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb dried fruits
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No lemon zest
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • In a large saucepan, place fruit, water, cloves, cinnamon, zest, if using, and sugar. Bring to a boil, stirring frequently, and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly. Add more water if you like a liquidy consistency or reduce by further simmering for a thicker compote. Cool in an ice water bath and transfer to impeccably clean containers. Refrigerate for up to 1 week.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Kiwi Smoothie
                                                                   25 m

                                                                  Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.

                                                                  Ingredients
                                                                  • Yes No 1 banana
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 2 tbsp chinese sesame paste
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 ice cube
                                                                  • Wash the kiwi fruit, cut off the stem and remove the peel ( Note: the easiest way to remove the peel is to insert a small spoon between the skin and flesh and go around the kiwi, loosening the peel. Here are instructions with pictures showing how to peel kiwi. Cut the kiwi into quarters and spread out with the banana slices on a baking sheet and freeze for at least 15 minutes. Process the yogurt and frozen fruit in a blender until smooth. Add the honey and vanilla extract and process again. Add the ice cubes if using and process. Serve immediately or chill until ready to serve. Serves 2 to 3 *Chinese sesame paste will give the smoothie a darker color than if tahini is used, and a stronger flavor but with a bitter aftertaste.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 2 1.4 oz chocolate covered toffee bars
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
                                                                  • Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    heath
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Heath

                                                                  British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi ( podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp coriander seed, ground
                                                                  • Yes No 3 tbsp besan flour
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp fenugreek, ground
                                                                  • Yes No 1 tsp amchur powder
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp hot red chile powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 8 dried curry leaves
                                                                  • Yes No 1/4 tsp asafoetida
                                                                  • Yes No 5 tbsp coriander seed, ground
                                                                  • Yes No 2 tbsp cumin, ground
                                                                  • Yes No 1 tbsp turmeric, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 2 tsp fenugreek, ground
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp ground chile peppers
                                                                  • Yes No 1/4 cup white rice
                                                                  • Yes No 1/4 cup cumin seed
                                                                  • Yes No 1/4 cup coriander seed
                                                                  • Yes No 1 tbsp black mustard seed
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp fenugreek seed
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 2 tsp turmeric, ground
                                                                    To make sambar podi:
                                                                  • Combine 3 tablespoons ground coriander; 3 tablespoons besan (chickpea) flour; 1 tablespoon ground cumin; 1 1/2 teaspoons coarsely groundblack pepper; 1 teaspoon each salt, ground fenugreek seeds, amchur powder, dry mustard, and hot red chile powder; 1/2 teaspoon each ground cinnamon and turmeric; 8 crumbled dried curry leaves; and 1/4 teaspoon asafetida. Makes about 2/3 cup.
                                                                    To make a basic curry powder:
                                                                  • Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoonground cardamom, and 1/2 teaspoon ground chile peppers. Makes about 3/4 cup.
                                                                    To make poudre de Colombo:
                                                                  • Toast 1/4 cup white rice in a dry skillet over medium heat, shaking frequently, until light brown, about 5 minutes. Remove and cool. In thesame skillet, toast 1/4 cup cumin seeds; 1/4 cup coriander seeds; 1 tablespoon each black mustard seeds, black peppercorns, and fenugreek seeds; and 1 teaspoon whole cloves until lightly toasted and fragrant, about 2 to 3 minutes. Cool the spices, combine with the rice, and grind to a fine powder. Stir in 2 teaspoons turmeric. Makes about 1 cup.
                                                                  Cuisine:YesNoasian
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.

                                                                  Ingredients
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tsp white wine vinegar
                                                                  • Yes No 1/2 lb salad greens
                                                                  • Yes No 3/4 cup loosely packed basil
                                                                  • Yes No 3/4 cup loosely packed flat leaf parsley
                                                                  • Yes No 1/2 cup loosely packed mint
                                                                  • Yes No 1/4 cup chopped scallion green tops
                                                                  • Yes No 4 tsp drained caper
                                                                  • Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
                                                                  • In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
                                                                  • Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
                                                                  • In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No pinch saffron
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 lb skinless halibut fillets
                                                                  • Yes No basmati rice and naan
                                                                  • In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
                                                                  • Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. Serve with basmati rice and warm naan.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 small baby spinach
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 3/4 summer squash
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 boneless lamb chops
                                                                  • Yes No olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 450°F.
                                                                  • TO MAKE THE RATATOUILLE:
                                                                  • Arrange all the vegetables on a shallow baking pan lined with baking paper. Add the garlic, oregano and seasoning, then moisten with olive oil. Roast on a shelf above the middle of the oven for about 30 minutes, or until tender and starting to catch.
                                                                  • TO PREPARE THE LAMB:
                                                                  • Remove any fat from the lamb steaks then moisten with olive oil. Sear in a hot pan on top of the stove until nicely browned. Smear with garlic and sprinkle with oregano. Place in the oven for 3 minutes.
                                                                  • Remove and pour over the lemon juice. Allow to rest for 5 to 10 minutes then cut the meat into cubes. Mix with the pan juices.
                                                                  • TO ASSEMBLE:
                                                                  • Divide the spinach among 4 plates or serve on a platter. Spoon the ratatouille and lamb over the spinach. Sprinkle with parsley or basil and check seasoning. If necessary, drizzle with a little olive oil.
                                                                  • Cook's tip: For a delicious vegetarian alternative, use feta instead of lamb.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Trade in brownies for a batch of these Butterscotch Blondie dessert bars.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.
                                                                  • Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
                                                                  • Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.
                                                                  Yields: 24servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 8 minutes; Cook: 2 hours, 30 minutes; Other: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No vanilla ice cream
                                                                  • Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
                                                                  • Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 handfuls of wild strawberries
                                                                  • Yes No 1 tbsp 1 tablespoon caster sugar
                                                                  • Yes No 1 vanilla, lengthways
                                                                  • Yes No a splash a splash of sherry vinegar
                                                                  • Yes No 1 x pot crème fraîche
                                                                  • Yes No a small few mint
                                                                  • Yes No
                                                                  • Pick out the nicest strawberries and set aside. Put the rest in a bowl and add the sugar, half the vanilla seeds and the vinegar. Squash together with the back of a fork and leave to macerate for 10–15 minutes.Stir the rest of the vanilla seeds into the crème fraîche. To serve, spoon a little vanilla cream in the centre of each bowl, make a well in the middle and spoon in some mushed strawberries. Halve some of the reserved strawberries and sprinkle the lot over the vanilla cream. Scatter over the mint leaves and orange zest then serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 lb organic potato
                                                                  • Yes No 4 tbsp cooking oil
                                                                  • Yes No 1 organic onion
                                                                  • Yes No 2 clove organic garlic
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1 1/3 lb organic chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
                                                                  • Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
                                                                  Cuisine:YesNobordeaux
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 12 oz butterscotch morsels
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 2 cup granny smith apple
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350º. Stir together graham cracker crumbs and butter; press onto bottom of a lightly greased 13- x 9-inch pan. Layer semisweet chocolate and next 4 ingredients (in order of ingredient list) in prepared pan; drizzle with sweetened condensed milk.
                                                                  • Bake at 350º for 40 to 45 minutes or until deep golden brown. Cool completely on a wire rack (about 1 hour). Cut into bars.
                                                                  • Note: We tested with Keebler Graham Cracker Crumbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                  • Yes No
                                                                    keebler
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Keebler

                                                                  Fresh-squeezed orange juice brings tangy sweetness to this chicken recipe. Serve sugar snap peas for a complementary side dish.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz organic chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup organic all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp organic butter
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1/2 cup organic orange juice
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour.
                                                                  • Heat oil and butter in a large nonstick skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken; slice thinly, and keep warm. Add wine and juice to pan; cook until reduced to 1/2 cup (about 4 minutes). Serve sauce over chicken.
                                                                  Cuisine:YesNopennsylvania
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use green liners for a garden-fresh look.

                                                                  Ingredients
                                                                  • Yes No 8 yellow, orange and white spice drops
                                                                  • Yes No 1/2 cup yellow, orange and pink decorating sugars
                                                                  • Yes No 2 inch flower shaped cookie cutter
                                                                  • Yes No small scissors
                                                                  • Yes No 12 green gumdrops
                                                                  • Yes No 1 16 oz vanilla frosting
                                                                  • Yes No red and yellow food coloring
                                                                  • Yes No 3 medium ziplock bags
                                                                  • Yes No 12 inch cupcakes in liners
                                                                  • Press 2 yellow spice drops together. Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Add more sugar as needed to prevent sticking. Repeat with remaining spice drops and sugar, using white drops with pink sugar. With a flower-shaped cookie cutter or small scissors, cut 1 flower from each set of flattened candies, making 12 flowers. Using scissors, cut a 1/8" slice from flat side of each green gumdrop.
                                                                  • Reserve 2 Tbsp. frosting and divide remaining frosting among 3 bowls. Using food coloring, tint the frosting yellow, orange and pink. Spoon each color into a separate ziplock bag; press out air and seal.
                                                                  • Snip a 1/4" corner from the bags. Starting on the outer edge of a cupcake, pipe a concentric circle of frosting to cover the top. Repeat to make 4 frosted cupcakes in each color. Top each cupcake with a spice drop flower. Dab a dot of reserved frosting in the center of each flower; top with a gumdrop slice.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock
                                                                  • Yes No
                                                                    ziplock bag

                                                                  This classic herb blend calls for dried herbs.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp tarragon leaves, dried
                                                                  • Yes No 1 1/2 tbsp dried savory leaves
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp dried lavender buds
                                                                  • Yes No 1 tbsp marjoram, ground
                                                                  • Combine herbs, rubbing any whole leaves between fingers to crush them. Herb blend will keep, in an airtight container, for up to 6 months.
                                                                  • MAKES ABOUT 1/2 CUP
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend

                                                                  Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 14 1/4 oz fat free beef broth
                                                                  • Yes No 3 whole star anise
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 4 oz vermicelli
                                                                  • Yes No 1 1/2 lb sirloin steak
                                                                  • Yes No 2 1/2 tbsp minced shallot
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1 cup sliced basil
                                                                  • Yes No 1/3 cup minced cilantro
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 3 tbsp fish sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp thinly sliced red chili pepper
                                                                  • Yes No 6 lime
                                                                  • Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
                                                                  • Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
                                                                  • Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
                                                                  • Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6servings (serving size: 1/2 cup noodles and 2 cups broth mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Mexican Eggs
                                                                   25 m

                                                                  Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 avocado
                                                                  • Yes No corn tortilla
                                                                  • Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
                                                                  • Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup dry red wine
                                                                  • Yes No one long, 3 inch cinnamon stick
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 4 sprig mint
                                                                  • If strawberries are small, cut in half; if large, cut in quarters.
                                                                  • Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
                                                                  • Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 6 3 to 4 oz sole fillet
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 6 tbsp butter
                                                                  • Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.
                                                                  • Heat oil and 1 tablespoon butter in a large skillet over medium heat. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done. Transfer to a plate, cover, and keep warm.
                                                                  • Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper. Serve fillets topped with Grapefruit-Thyme Butter.
                                                                  • Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

                                                                  Ingredients
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 3 to 4 oz baby eggplants
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
                                                                  • While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
                                                                  • Drain eggplants, and place one on each of four plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain

                                                                  A creamy tropical (alcoholic) slushie.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz frangelico
                                                                  • Yes No 1/2 oz kahlúa
                                                                  • Yes No 1/2 oz Bailey's Irish Cream
                                                                  • Yes No 1/2 banana
                                                                  • Yes No 4 oz heavy whipping cream
                                                                  • Yes No pineapple
                                                                  • Combine the Frangelico, Kahlúa, Bailey’s Irish Cream, banana, and cream in a blender with 1/3 cup crushed ice, and puree briefly until smooth.
                                                                  • Pour into a margarita or wine glass, and garnish with pineapple.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's

                                                                  Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.

                                                                  Ingredients
                                                                  • Yes No 4 large artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp fajita seasoning
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp commercial basil pesto
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No lettuce
                                                                  • Yes No garnishes, chopped tomato, cilantro, olives
                                                                  • Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.
                                                                  • Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.
                                                                  • Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
                                                                  • Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
                                                                  • Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain

                                                                  You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 tbsp thinly sliced shallot
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 6 oz solid white tuna in water
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/3 cup shredded swiss cheese
                                                                  • Yes No 2 6 oz piece french bread
                                                                  • Preheat broiler to high.
                                                                  • Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.
                                                                  • Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.
                                                                  Yields: 4servings
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil

                                                                  Classic Indonesian satés feature skewered meat, fish, or poultry that is grilled or broiled. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp sambal oelek
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tsp fish sauce
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 1/2 lb chicken breast tenders
                                                                  • Yes No 1/2 cup reduced fat creamy peanut butter
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp dark brown sugar
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • To prepare saté, place first 13 ingredients in a food processor, and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.
                                                                  • To prepare peanut sauce, combine peanut butter and next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk.
                                                                  • Remove chicken from bag; discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done. Serve with peanut sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings (serving size: 2 skewers and about 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Use only high-starch, dry-textured russet potatoes to make these light Italian dumplings. Serve the potato pillows in a delicate broth for a comforting fall soup. Bake the potatoes while the broth simmers, or make the broth up to a day ahead.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup thinly sliced carrot
                                                                  • Yes No 2 cup thinly sliced leek
                                                                  • Yes No 1 1/2 cup thinly sliced celery
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 1 oz dried shiitake mushroom caps
                                                                  • Yes No 5 thyme
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup thinly sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1 cup leek
                                                                  • Yes No 1 cup carrot
                                                                  • Yes No 1 3/4 lb baking potato
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 cup water
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce.
                                                                  • Preheat oven to 400°.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add 2 cups mushrooms, 1 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.
                                                                  • To prepare gnocchi, pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife. Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope. Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape. Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
                                                                  • Bring water to a boil in a large Dutch oven. Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture. Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  If it's cold out, few things are as nice as Bicerin, a sinful drink prepared in Torino from coffee, cocoa, and whipped milk. A little goes a long way -- the word bicerin means little glass -- and if you like it you'll be joining august company: Alexandre Dumas, Italo Calvino, Ernest Hemingway and Pablo Picasso were all Bicerin fans. The caffés of Torino keep their versions secret, but you might try with:

                                                                  Ingredients
                                                                  • Yes No hot chocolate
                                                                  • Yes No espresso coffee, sweetened to taste
                                                                  • Yes No milk to a creamy froth
                                                                  • Yes No a thick, a cup sided glass, ideally, whose volume is
                                                                  • Begin by filling the glass 1/4 full with espresso. Follow the espresso with hot chocolate, again a quarter, and finish up with the hot frothy milk (if you have an espresso machine, heat it with the steam jet) -- also a quarter, making for a glass about 3/4 full. You'll have a thick dark layer surmounted by a creamy layer (don't stir), and you shouldn't be at all surprised if people clamor for more. Some history? Bicerin derives from an older drink, called Bavaresia, which was popular in the XVII century; unlike bicerin, it was stirred. Bicerin made its appearance in the 1840s, and enjoying a bicerin at the caffé in the morning soon became a ritual in Torino. The above is a full bicerin, what one gets if one orders un pô ‘d tut. Ordering pur e fiôr results in a coffee-and-milk bicerin, whereas pur e barba will yield a coffee-and-chocolate bicerin. If you visit Torino, the Caffé Al Bicerin in Piazza della Consolata is the place to go to enjoy a Bicerin.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 10 min., Rise: 4 hr., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 4 tsp fennel seed
                                                                  • Yes No 4 tsp poppy seed
                                                                  • Yes No 4 tsp sesame seed
                                                                  • Yes No 9 frozen bread dough rolls
                                                                  • Yes No 1 egg white
                                                                  • Yes No butter
                                                                  • Combine first 3 ingredients in a small bowl. Dip dough rolls, 1 at a time, in egg white; roll in seed mixture. Arrange rolls, 1 inch apart, in a lightly greased 8-inch pan. Cover with lightly greased plastic wrap, and let rise in a warm place (85°), free from drafts, 3 to 4 hours or until doubled in bulk.
                                                                  • Preheat oven to 350°. Uncover rolls, and bake at 350° for 15 minutes or until golden. Brush with melted butter.
                                                                  • Note: For testing purposes only, we used Rhodes White Dinner Rolls for frozen rolls.
                                                                  • Worth the Splurge: The initial cost for these rolls is money well spent. You can make three scrumptious batches from the ingredients.
                                                                  • Three-Seed French Bread: Substitute 1 (11-oz.) can refrigerated French bread dough for frozen bread dough rolls. Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No one 1/4 oz active dry yeast
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 4 oz cup salted roasted almonds
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 24 3/4 lb medium shrimp
                                                                  • Yes No salt and pepper
                                                                  • In a small skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, 5 minutes. Let cool to room temperature.
                                                                  • In a small bowl, mix the water with the sugar and yeast. Let stand until foamy, 5 minutes. In a food processor fitted with the plastic dough blade, blend the flour and salt. Add the sautéed onion, wine and yeast mixture and process until a ball forms. On a lightly floured work surface, knead the dough briefly until smooth. Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
                                                                  • Preheat the oven to 375°. Punch down the dough. On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick. Cover with plastic wrap and let rest for 15 minutes. Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet. Bake for about 15 minutes, or until just cooked through and pale.
                                                                  • Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
                                                                  • In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
                                                                  • In a large skillet, heat the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
                                                                  • Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.
                                                                  Yields: 30hors d'oeuvres
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve