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                                                                  This fresh corn taco recipe is an excellent way to use up leftover grilled meats. The sweet, slightly crunchy fresh corn pairs perfectly with chopped pork, chicken or beef. This soft taco recipe is fresh, fast, and festive. Makes 6 Fresh Corn Tacos

                                                                  Ingredients
                                                                  • Yes No 2 ear fresh sweet corn, husk
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 oz beef
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 1/2 cup prepared salsa
                                                                  • Yes No 1/4 tsp ground chipotle chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 6 corn tortilla
                                                                  • Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. Add the oil to a large skillet, and heat over med-high flame until hot. Add the corn and chopped meat. Cook for about 3 minutes - just time enough to heat the meat and slightly caramelize the corn. Add the lime juice, salsa, chipotle, and, salt and fresh ground black pepper. Cook for 2 minutes. Turn off the heat, and stir in the cilantro. Transfer into a bowl, and wipe out the pan with a paper towel. If desired, warm the tortillas in the pan for a minute per side, and serve filled with the corn mixture.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp diced sage
                                                                  • Yes No 1 4 cup small butternut squash
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls. Tip: To grate a butternut squash, rub it against the large holes of a box grater, or roughly chop it, then pulse it in a food processor.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                  Minestrone—brimming with vegetables, pasta, and beans in a full-flavored broth—is one of the best-known soups around. It’s healthy, filling, and easy to make. What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water. Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld. We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried cannellini beans
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 small russet potato
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 6 oz green bean
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 3/4 cup ditalini, tubettini
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  • Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of the bean-cooking liquid. Drain beans and reserve.
                                                                  • Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits from the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
                                                                  • Add half of the green beans, half of the zucchini, half of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and half of the parsley and simmer until the pasta is al dente, about 10 to 15 minutes.
                                                                  • Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 12 oz beer
                                                                  • Yes No 1 10 oz frozen corn kernel
                                                                  • Yes No 4 scallion
                                                                  • Yes No 8 oz cheddar cheese
                                                                  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
                                                                  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
                                                                  • Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
                                                                  • Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
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                                                                  , and this is what we came up with — a sweet, nutty combination full of thick oats and lots of seeds, too...

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 4 cup rolled oat
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 3/4 cup sunflower seeds
                                                                  • Yes No 3/4 cup pumpkin seed
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 cup combined dried cranberries, dried apricots, pineapple
                                                                  • Yes No salt
                                                                  • Heat oven to 350 degrees.
                                                                  • Combine butter, oil, and brown sugar in a small saucepan and cook over low heat, whisking until butter is melted and sugar is combined.
                                                                  • Combine oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon in a large bowl. Pour butter and sugar mixture over the top of the oat mixture and stir until everything is well coated. Add a dash of salt, if desired. (If either of your seeds are salted, you don't need additional salt.)
                                                                  • Spread the mixture onto a large, rimmed baking sheet (or two, if it's overflowing). Bake for about 1 hour, gently stirring and turning every 15 or 20 minutes, until granola is golden brown and toasted.
                                                                  • Transfer granola to a large bowl and, while it is still warm, stir in dried fruit. Store in an airtight container. Will keep for a few weeks.
                                                                  Yields: 10cups
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This recipe for lamb sandwich is a delicious lunch treat.

                                                                  Ingredients
                                                                  • Yes No 2 slice wheat bread
                                                                  • Yes No unsalted butter
                                                                  • Yes No lamb
                                                                  • Yes No mint jelly
                                                                  • Yes No watercress
                                                                  • Yes No mint
                                                                  • Yes No romaine lettuce
                                                                  • Yes No coarse salt
                                                                  • Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich. Serve immediately.
                                                                  Yields: 1sandwich
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 1 1/2 6 oz cup shredded cheddar cheese
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No flour tortilla
                                                                  • Yes No toppings, lettuce, tomatoes, salsa, sour cream
                                                                  • Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
                                                                  • Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
                                                                  • Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 2/3 cup chopped reduced fat ham
                                                                  • Yes No 1/3 cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 3 frittatas)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • 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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                                                                  Serve your family a spicy-sweet sriracha chicken -and-veggies dish that's sure to satisfy. Make this one-dish dinner with boil-in-a-bag rice on the side to soak up the extra sauce.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 1/4 tsp sriracha
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 1 1/2 cup presliced onion
                                                                  • Yes No 1 tbsp fresh ginger
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Prepare rice according to package directions, omitting salt and fat.
                                                                  • While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.
                                                                  Yields: 4servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Lavash Crackers
                                                                   2 h 30 m

                                                                  Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp za'atar, sesame seeds and poppy seeds
                                                                  • In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
                                                                  • Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
                                                                  • Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
                                                                  • If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
                                                                  Yields: 36crackers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 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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                                                                  Don’t let smoky Scotch scare you away from this drink—we use just a dash of the peaty stuff (sort of like you’d use absinthe in a rinse) in this warming cup of cider. The bulk of the booze is a not-so-peaty whisky, to keep the overall drink balanced. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 2 inch lemon peel
                                                                  • Yes No 2 tbsp single malt, not heavily peated scotch whisky
                                                                  • Yes No 1/4 tsp heavily peated scotch whisky
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Heat the apple cider, honey, cinnamon stick, and lemon peel in a small saucepan over medium heat, stirring until the honey has melted and the cinnamon is fragrant, about 3 minutes.
                                                                  • Turn off the heat, add both Scotches and the lemon juice, and stir to combine. Transfer to a heatproof glass and garnish with the cinnamon stick and lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  John Gertsen, bar manager of Drink in Boston, gave us this recipe. With not one, but two warming herbal liqueurs, this cocktail is spicy and sweet, but it’s balanced out with a dash of bitters. What to buy: Bénédictine D.O.M., a golden liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. It can be found at well-stocked liquor stores. This recipe was featured as part of our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz apple brandy
                                                                  • Yes No 3/4 oz yellow chartreuse
                                                                  • Yes No 3/4 oz bénédictine d.o.m
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Fill a mixing glass halfway with ice. Add all ingredients and stir until well chilled, about 20 seconds. Strain into a cocktail glass.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                  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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                                                                  Ingredients
                                                                  • Yes No 2 pint cherry
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp clover honey
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 slice baguette
                                                                  • Yes No 1 8 oz cup ricotta cheese
                                                                  • Yes No 1 tbsp chestnut honey
                                                                  • Yes No 6 basil
                                                                  • Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
                                                                  • Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
                                                                  • Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 6 oz cup goat cheese (chèvre)
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 whole pitted dates
                                                                  • Yes No 6 thin slice prosciutto
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350° for 8 minutes or until filling is thoroughly heated. Serve immediately.
                                                                  Yields: 12servings (serving size: 2 stuffed dates)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb skinless salted herring fillets
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 15 whole whole allspice berry
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 tsp yellow mustard seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 big sprig dill weed
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium red onion
                                                                  • Place herring in a 4- to 6-quart container and cover with water. Refrigerate overnight, changing the water once.
                                                                  • Combine 1 1/2 cups water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium, nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.
                                                                  • Drain herring fillets, rinse, and pat dry. Slice crosswise into 1-1/2-inch pieces. Arrange fish in a nonreactive dish or container with a tightfitting lid. Arrange dill, carrots, and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from the brine and eat plain, with the pickled carrots and onion, or with rye crackers and toast.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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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
                                                                    serve

                                                                  To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.

                                                                  Ingredients
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 cup packed thai basil
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 1/2 tsp asian fish sauce
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 inch kaiser roll
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No mayonnaise
                                                                  • Yes No sriracha sauce
                                                                  • Yes No one 6 oz cucumber, on a mandoline
                                                                  • Yes No one 6 oz piquillo peppers
                                                                  • Yes No 12 large cilantro
                                                                  • In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
                                                                  • In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.
                                                                  • Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  "Simple to prepare, this salad is a light and refreshing way to end a meal. The cinnamon-orange combination is a great one. You can also serve this over ice cream or frozen yogurt." -Liz Brown, Portland, OR

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup orange
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 2 1/2 tbsp chopped pitted dates
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No cinnamon, ground
                                                                  • Yes No orange rind
                                                                  • Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 cup sliced shiitake mushroom
                                                                  • Yes No 1 cup sliced oyster mushroom cap
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.
                                                                  • Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/2 lb yukon gold potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 2 1/2 lb small zucchini
                                                                  • Yes No 3 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
                                                                  • Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve this potassium-packed fruit salad (662 milligrams per serving) with breakfast or as a light dessert. Use a mini chopper to combine the dressing ingredients--it's the ideal size to blend the small amount of dressing for the salad.

                                                                  Ingredients
                                                                  • Yes No 6 kiwi
                                                                  • Yes No 2 cup cubed honeydew melon
                                                                  • Yes No 2 cup cubed cantaloupe
                                                                  • Yes No 1 medium papaya
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp mint
                                                                  • Yes No 1/2 tsp finely grated fresh orange peel
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.
                                                                  • Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped. Pour sugar mixture over fruit, and stir gently to coat.
                                                                  Yields: 6servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 24 jumbo, 2 1/2 lb shrimp
                                                                  • In a large bowl, combine the water, salt and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours.
                                                                  • Light a grill. Drain the shrimp and pat dry. Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes. Serve with the Spicy Citrus Dipping Sauce.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

                                                                  Ingredients
                                                                  • Yes No 2 oz spanish style ron añejo
                                                                  • Yes No 1 1/2 oz gold jamaican rum
                                                                  • Yes No 1 oz 151 proof demerara rum
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz falernum
                                                                  • Yes No 3/4 cup crushed crushed ice
                                                                  • Yes No 2 tsp fresh white grapefruit juice
                                                                  • Yes No 1 tsp sonoma syrup co
                                                                  • Yes No 1 tsp grenadine
                                                                  • Yes No 1/8 tsp Pernod
                                                                  • Yes No 1 dash angostura bitters
                                                                  • Yes No 1 sprig mint
                                                                  • Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No digestive biscuits
                                                                  • Yes No 115g caster sugar
                                                                  • Yes No 3 tbsp 3 tablespoons cornflour
                                                                  • Yes No full fat cream cheese
                                                                  • Yes No large organic eggs
                                                                  • Yes No double cream
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No
                                                                  • Yes No cherries
                                                                  • Yes No 3 tbsp 3 tablespoons caster sugar
                                                                  • Yes No whiskey
                                                                  • Yes No icing sugar
                                                                  • This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts

                                                                  Ingredients
                                                                  • Yes No 2 cup self rising soft wheat flour
                                                                  • Yes No 1/4 cup refrigerated parmesan cheese
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
                                                                  • Turn dough out onto a lightly floured surface; knead 3 to 4 times.
                                                                  • Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.
                                                                  • Bake at 425° for 12 to 15 minutes or until lightly browned.
                                                                  • Note: We used Martha White self-rising soft-wheat flour.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    martha white
                                                                    Brands:
                                                                  • Yes No
                                                                    Martha White

                                                                  Stuff cored apples with a sugar-and-spice filling and bake for a fruity fall dessert. Serve with a scoop of creamy vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/3 medium cup walnuts, fine
                                                                  • Yes No 1/3 medium cup pecans, fine
                                                                  • Yes No 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 cup rolled oat
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 6 medium jazz apples
                                                                  • Yes No 1 1/2 cup apple cider
                                                                  • Preheat oven to 350º. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.
                                                                  • Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.
                                                                  • Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top.
                                                                  • Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 32 sun dried tomato halves
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup packed baby arugula
                                                                  • MAKE THE DOUGH: In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
                                                                  • Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500° for about 45 minutes.
                                                                  • Punch down the dough and scrape it onto a floured work surface. Form the dough into a ball. Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for about 20 minutes.
                                                                  • MEANWHILE, MAKE THE TOPPINGS: Put the sun-dried tomatoes in a small saucepan and cover with water. Cover and simmer over low heat until very soft, about 5 minutes. Drain and coarsely chop the tomatoes. In a mini food processor, puree the chopped garlic with the olive oil.
                                                                  • Generously flour a pizza peel. Using a rolling pin, roll out a disk of dough to an 8-inch round, about 1/8 inch thick. (Alternatively, pull and stretch the disk into an 8-inch round.) Transfer the round to the peel and brush with the garlic puree. Scatter with one-eighth of the sun-dried tomatoes and arrange one-eighth of the sliced cheese on top. Drizzle with a little of the garlic puree and season with salt and pepper. Bake on the hot stone for about 4 minutes, until the crust is crisp and the cheese is bubbling. Top with some baby arugula and serve. Repeat with the remaining dough and toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it's steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigilia or Christmas Eve dinner. No matter what temperature it's served at, krupnik warms the body from the inside out. Perfect for the holidays! Makes about 1 quart Krupnik

                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 vanilla bean pod
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 small cinnamon stick
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 20 whole allspice berry
                                                                  • Yes No 1 1/3 cup honey
                                                                  • Yes No 2 cup vodka
                                                                  • In a large saucepan, combine cold water and sugar and heat until it dissolves. Add boiling water, vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns and allspice. Bring to a boil, cover, reduce heat and simmer 5 minutes. Strain the simple syrup you've just created through cheesecloth or a coffee filter and return to the saucepan. Add the honey and zest, and heat, stirring, until the honey has completely dissolved. Bring to a boil and immediately remove from heat. Gradually stir in vodka. Serve hot. If serving, cold, let honeyed vodka come to room temperature, transfer to a lidded jar and refrigerate, covered, until ready to serve.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef flank steak
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 head butterhead lettuce
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tbsp sriracha hot sauce
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/2 radishes
                                                                  • Combine soy sauce, lime juice, peanut oil, brown sugar, garlic, ginger and red pepper flakes in a mixing bowl and whisk to combine. Pour into a large ziplock bag, add flank steak and let marinate at room temperature for 30 minutes.
                                                                  • Heat a cast iron grill pan over high heat and drizzle with a little canola oil. Remove flank steak from marinade and remove any excess marinade with paper towel. Cook steak for 5-7 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
                                                                  • Serve this dish family-style. Compose a platter with a stack of lettuce leaves; a pile of julienned carrot and julienned radish; cilantro leaves and scallions; and serve with a stack of sliced flank steak. Serve hot sauce on the side.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    julienne
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 oz unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 small bunch collard greens
                                                                  • Yes No 3/4 cup low-sodium chicken stock
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No lemon
                                                                  • Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 ear corn
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp fine ground yellow cornmeal
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No chives
                                                                  • Combine sour cream and chives in a small bowl. Cover and refrigerate.
                                                                  • Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.
                                                                  • Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over; cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 8servings (serving size: 3 topped blinis)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Turn forgotten produce and herbs loitering in the fridge into this easy, quick soup. To see this recipe with illustrated steps, check out The Basics: How to Make Chunky Vegetable Soup.

                                                                  Ingredients
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 cup vegetable
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 pinch thyme leaves, dried
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No 1 qt vegetable broth
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No pesto
                                                                  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
                                                                  • Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
                                                                  • Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
                                                                  • Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 small red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tbsp chopped ginger
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1 cup sour cream
                                                                  • In a large skillet, heat 3 Tbsp. vegetable oil. Stir in 3 chopped small red onions, 2 chopped cloves garlic, 1/2 Tbsp. chopped ginger, 1/2 tsp. thyme leaves and 1/8 tsp. allspice; season with salt and pepper. Cook, stirring, for 10 minutes. Stir in 1 tsp. brown sugar; let cool. Stir in 1 cup sour cream.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook

                                                                  Look for mangoes that gently yield to pressure and smell fruity.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup diced mango
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 3 tbsp scallion
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Cut each tenderloin crosswise into 8 pieces. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.
                                                                  • Combine mango and next 6 ingredients (mango through cardamom).
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining pork. Serve with mango salsa.
                                                                  Yields: 8servings (serving size: 2 pork medallions and about 3 tablespoons salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 3 15 oz organic black beans
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 tbsp chili paste
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/4 cup 2% reduced fat greek style plain yogurt
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.
                                                                  • Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: about 1 1/4 cups soup and 1 tablespoon yogurt)
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  A superb "tapa" from the North of Spain, it is very popular. Sweet and tasty roasted piquillo peppers stuffed with a mixture of salt cod, white wine, onions and garlic. Dipped in egg and flour, then lightly fried and covered in a tomato sauce. It is worth the hour that it takes to prepare this "tapa"!

                                                                  Ingredients
                                                                  • Yes No 1 lb salt cod
                                                                  • Yes No 1 potato
                                                                  • Yes No 1 1/2 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 6 oz white wine
                                                                  • Yes No 1/2 bay leaf
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 4 oz virgin olive oil
                                                                  • Yes No 15 piquillo peppers
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 12 oz canned crushed tomatoes
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No salt
                                                                  • Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.
                                                                  • Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
                                                                  • Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.
                                                                  • Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove bones.
                                                                  • Boil potato with skin until cooked. Run until cold water and when it is cool enough to touch, peel. Cut potato into pieces and smash with a fork.
                                                                  • Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.
                                                                  • While the fish mixture is cooling, prepare the tomato sauce. In a medium frying pan, sauté onion in a few teaspoons of olive oil. When onion is translucent, add chopped garlic and continue to sauté for 2-3 minutes, careful not to burn garlic. Sprinkle in the paprika and add the crushed tomatoes. Cook on low to medium-low for about 10 minutes. Remove from stove.
                                                                  • Carefully spoon cod mixture into piquillo peppers and set on a plate. The peppers can tear easily, so use a small spoon to gently fill them.
                                                                  • Pour approximately 1 inch olive oil into a large frying pan for frying and begin to heat on medium.
                                                                  • Beat eggs in small bowl for dipping. Spread out flour on plate or in bowl.
                                                                  • When oil is hot enough, one-by-one, dip peppers into beaten egg, then cover in flour and fry until golden, turning once. Remove and drain on a paper towel.
                                                                  • Arrange peppers on a platter and spoon tomato sauce over them and serve. If there is extra tomato sauce, serve on the side.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings as an appetizer
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 days 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Sprigs of herbs tucked inside the husk lend their fresh flavor to the corn.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup oregano
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 ear corn
                                                                  • Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chop
                                                                  • with a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
                                                                  • Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
                                                                  • Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husks
                                                                  • back up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
                                                                  • Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk

                                                                  Serve this veggie-packed baked chicken tortilla to your family for a quick weeknight dinner. It cooks up in just 15 minutes. Add cheese at the end of baking so it has time to melt.

                                                                  Ingredients
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1 8 oz carton low-fat sour cream
                                                                  • Yes No 6 10 inch flour tortilla
                                                                  • Yes No 1 1/2 cup chopped cooked chicken breast
                                                                  • Yes No 1/3 cup chopped tomato
                                                                  • Yes No 1/3 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  This super-simple grilled peaches recipe has only five ingredients, making it perfect for last-minute summer entertaining.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 4 peach
                                                                  • Yes No grapeseed oil
                                                                  • Yes No vanilla ice cream
                                                                  • In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 12 oz peach nectar
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup firmly packed mint
                                                                  • Yes No 2 1/2 cup sparkling water
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Bring first 4 ingredients to a boil, and cook 20 minutes. Cool. Remove and discard lemon and mint; store mixture in an airtight container in refrigerator until ready to serve. Stir in Champagne before serving. Serve over ice; garnish, if desired.
                                                                  • Prep: 10 min., Cook: 20 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Although this deep, dark chocolate pudding is easily made in ramekins, it's fun to bake and serve in small glass jars. Pim Techamuanvivit likes using old, mismatched jam jars.

                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 7 oz stick unsalted butter
                                                                  • Yes No sweetened cream and chocolate
                                                                  • Preheat the oven to 325°. Arrange eight 1/2-cup ramekins or 1-cup wide-mouthed jars in a large roasting pan.
                                                                  • In a microwave-safe bowl, melt the chocolate at medium power for about 2 minutes, stirring every 30 seconds; let cool.
                                                                  • In a large bowl, beat the egg yolks with the whole eggs and sugar until thick and pale, about 4 minutes.
                                                                  • In a medium saucepan, melt the butter over moderate heat until sizzling. Remove the saucepan from the heat and whisk in the chocolate until smooth. Add to the egg mixture and beat until thoroughly combined.
                                                                  • Spoon the pudding into the ramekins. Carefully fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 20 minutes, or until the edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and let the puddings cool completely. Serve with whipped cream and chocolate shavings.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 1/2 3/4 lb, 5 cup small savoy cabbage
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 cup homemade stock
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup drained canned white beans
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
                                                                  • Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
                                                                  • Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Try this rich and creamy three-cheese macaroni and cheese for the ultimate feel-good meal. "If I go more than a day or two without pasta, watch out, because I get nasty," jokes one CookingLight.com user. Other users admit hankering for high-quality cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 3/4 3 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup elbow macaroni
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 2/3 cup panko bread crumb
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
                                                                  • Preheat oven to 375°.
                                                                  • Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: about 1 ramekin)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

                                                                  Ingredients
                                                                  • Yes No 1 large european cucumber
                                                                  • Yes No 2 hass avocados pitted
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 6 mint
                                                                  • In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
                                                                  • In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
                                                                  • In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
                                                                  • Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  By cooking this beef brisket recipe in the oven first, and then glazing with barbecue sauce on the grill after, you get a deliciously moist, smoky, and perfectly cooked piece of meat. This beef brisket recipe is called "lazy man's" because it's so easy, but you'll call it "smart cook's" beef brisket when you taste the results. Serves 8-10 Portions of Barbecued Beef Brisket

                                                                  Ingredients
                                                                  • Yes No 1 5 lb beef brisket
                                                                  • Yes No 2 tbsp smoked paprika
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 large onion
                                                                  • Yes No prepared barbecue sauce, as needed
                                                                  • Preheat oven to 375 degrees F. Trim the beef brisket of any large amounts of excess fat. Leaving a thin layer of fat is desirable. Season the beef brisket on both sides with the smoked paprika, pepper, and salt. Place the onions in a shallow roasting pan, large enough to fit the beef brisket. Place the brisket, fat side up, on top of the onions, and roast uncovered for 1 hour. Remove the pan, and carefully wrap tightly with foil. Be sure you have a good seal around the pan, as this will keep in the moisture. Place in the oven, REDUCE heat to 325 degrees F., and cook for 3 more hours. Allow to cool, and refrigerate, still wrapped overnight. When you are ready to serve, reheat over a charcoal, or gas grill for about 15 minutes per side, or until warmed through. Brush with barbecue sauce for the last 5 minutes of cooking to get a nice glaze. Serve sliced thin, with additional barbecue sauce on the side. Here is a list of 10 easy and delicious barbecue sauce recipes from around the country.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 4 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  This recipe for cheese soup can be made with your favorite cheese, but semi-hard to semi-soft cheeses work best. Sharp Cheddar is a good option as are Croatian zdenko, Polish oscypek and aged Gouda, but other cheeses will work. Mozzarella, however, is not a good choice because of its stringy quality when melted. With a crisp green salad and crusty bread, this is a great main-meal offering (use vegetable stock to make it truly meatless). Here is a larger photo of cheese soup Makes about 6 servings of Cheese Soup

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 12 oz sharp yellow cheese of choice
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup celery
                                                                  • Yes No salt
                                                                  • Yes No 2 drop angostura bitters
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • In a large saucepan, saute onion in butter until translucent. Do not brown. In a small bowl, mix together flour, cornstarch, paprika and baking soda, and add to onion mixture. Stir frequently and cook a few minutes. Do not brown. Add hot milk and hot stock to pan, stirring until smooth. Cook, stirring frequently, until thickened and piping hot. Remove from heat. Add cheese to hot soup, stirring until melted. Make sure soup is off the heat, otherwise the cheese may break down. Add hot carrots, hot celery, salt to taste, and bitters, mixing well. Sprinkle with parsley when serving. NOTE: For a heartier soup, use smoked cheese and add cooked diced potatoes and crispy bacon bits.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked

                                                                  Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup bulgur
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tightly packed cup chopped spinach
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup loosely packed spinach
                                                                  • Yes No orange rind strips
                                                                  • Combine water and bulgur in a bowl; cover and let stand 20 minutes. Drain well, and press excess liquid out of bulgur.
                                                                  • Heat walnuts in a large skillet over medium heat until walnuts are hot. Add soy sauce; cook 20 seconds or until liquid evaporates, stirring constantly. Remove from pan. Wipe pan with a paper towel.
                                                                  • Heat pan over medium-high heat. Coat the pan with cooking spray. Add onion; sauté 5 minutes or until golden. Add garlic; sauté 30 seconds. Add 2 cups chopped spinach; cook 30 seconds. Add bulgur, walnuts, and salt; stir well.
                                                                  • Combine juice and egg yolks in a large bowl. Add bulgur mixture. Spoon flour into a dry measuring cup; level with a knife. Add flour to bulgur mixture; stir well. Beat egg whites with a mixer at high speed until soft peaks form. Fold whites into bulgur mixture.
                                                                  • Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Pour 1/2 cup batter per pancake onto hot pan, spreading each to a 5-inch diameter. Cook 5 minutes or until bottoms are browned. Carefully turn pancakes over; cook for 4 minutes or until bottoms are golden. Transfer to plate; keep warm.
                                                                  • Heat pan over medium-high heat. Add 2 cups spinach; cook 2 minutes or until spinach wilts, stirring constantly. Serve with pancakes. Garnish with rind strips, if desired.
                                                                  Yields: 4servings (serving size: 2 pancakes and about 1/4 cup wilted spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Long days and outdoor picnics call for an easy pasta recipe that everyone will enjoy. This dish is easy, healthy and very elegant.

                                                                  Ingredients
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 1/2 cup pesto
                                                                  • Yes No 8 oz spinach
                                                                  • Yes No 2 cup edamame
                                                                  • Yes No 2 lemon
                                                                  • Yes No 3/4 cup almond
                                                                  Cuisine:YesNoitalian
                                                                  Ingredients
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
                                                                  • Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp powdered plain gelatin
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 3/4 cup diced salted roasted almonds
                                                                  • MAKE THE GRANITA In a saucepan, bring the sugar, water, light corn syrup and salt to a boil, stirring until the sugar is dissolved; cool. Stir in the orange and lemon juices, transfer to a large glass baking dish and freeze until ice crystals form around the edge, 1 hour. Stir the ice crystals into the center and continue to freeze for 4 1/2 hours, stirring every 30 minutes, until fairly solid.
                                                                  • MEANWHILE, MAKE THE MOUSSE In a saucepan, combine the sugar with 1/2 cup of water and boil until the sugar syrup reaches 220° on a candy thermometer, about 10 minutes. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Whisk the softened gelatin into the sugar syrup.
                                                                  • In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks until smooth. With the machine at medium-high speed, carefully drizzle in the hot sugar syrup, then beat at high speed until the mousse base is thick, fluffy and cool, about 5 minutes.
                                                                  • In a bowl, beat the cream until firm. Add the whipped cream and zest to the mousse base; fold in until no white streaks remain.
                                                                  • Scrape the granita with a fork until fluffy and spoon half of it into 8 dessert glasses. Top with half of the orange mousse and almonds. Repeat with the remaining granita, mousse and almonds. Freeze the parfaits until firm, at least 2 hours or overnight.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 28 oz, 1 cup canned chopped tomatoes
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 lb fontina cheese
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 5 anchovy
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.
                                                                  • Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.
                                                                  • Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-inch border. Sprinkle the garlic and anchovies over the cheese. Top with the drained tomatoes followed by the oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil. Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Mention TV dinners and most people immediately think of Salisbury steak. The majority of folks can’t tell you what it actually is, though, and write it off as mystery meat, which is a shame because done right it’s an American classic. This version of the beef patties braised in a mushroom sauce is a far cry from the frozen meat pucks you’ll find in grocery stores, and restores the dish to its former glory. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup unseasoned dry breadcrumbs
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp ground mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Heat the oven to 350°F and arrange the rack in the middle. Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well. Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
                                                                  • Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. When it foams, add 4 patties and brown, about 3 to 4 minutes per side. Transfer patties to a 13-by-9-inch baking dish. Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
                                                                  • Return the pan to medium heat and melt remaining 4 tablespoons butter. Add mushrooms and shallots and season with salt and freshly ground black pepper. Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
                                                                  • Sprinkle flour over mixture and stir until fully incorporated. Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
                                                                  • Add remaining 1 tablespoon Worcestershire sauce. Taste and add salt and freshly ground black pepper as needed. Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.

                                                                  Ingredients
                                                                  • Yes No 1 prescored break and bake chocolate chip cookie dough
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 1/4 cup hot fudge sauce
                                                                  • Yes No 1/4 cup salted roasted almonds
                                                                  • Yes No one 1 1/2 oz cup chocolate coated toffee
                                                                  • Preheat the oven to 350°. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
                                                                  • Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.
                                                                  • Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.
                                                                  • Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
                                                                  • In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away.
                                                                  Yields: 16
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.

                                                                  Ingredients
                                                                  • Yes No 1 cup masoor daal
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No salt
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 3 tbsp ghee
                                                                  • Yes No 3 dry red chillies
                                                                  • Yes No 1/2 tsp asafoetida
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 8 clove garlic
                                                                  • Wash the daal thoroughly. Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft. In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire. Quickly add this ghee and spice mixture to the boiled daal and stir well. Eat piping hot with rice and other dishes.
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir

                                                                  Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This is best served immediately after tossing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup coarsely chopped leek
                                                                  • Yes No 1 1/2 cup coarsely chopped white onion
                                                                  • Yes No 1/4 cup coarsely chopped scallion
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup coarsely chopped arugula
                                                                  • Yes No 1/2 2 oz cup cubed fresh mozzarella cheese
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. Cover, reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.
                                                                  • While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
                                                                  • Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."

                                                                  Ingredients
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 cup lime caper vinaigrette
                                                                  • Yes No 2 medium papaya
                                                                  • Yes No lime
                                                                  • Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
                                                                  • Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Pate Brisee
                                                                   1 h 10 m

                                                                  This recipes makes enough dough for two 8-by-11-inch Asparagus Tarts.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2disks
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 4 tsp powdered unflavored gelatin
                                                                  • Yes No 3 cup apple cider
                                                                  • In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes. Strain the mixture through a fine sieve and return it to the saucepan.
                                                                  • In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes. Scrape the gelatin into the saucepan and whisk until dissolved. Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses. Refrigerate until chilled, at least 4 hours.
                                                                  • In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes. Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes. Whisk the gelatin into the cider mixture until dissolved. Transfer the mixture to a pitcher and let cool completely (but don't let the gelatin set), about 30 minutes. Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours. Serve with the Spiced Ginger Cookies.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve