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                                                                  You don?t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It?s all made in one bowl too, which means less washing up ? always a bonus! If you have any leftover batter, it?ll keep, covered in the fridge, for a day or two.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No tsp 1½ teaspoons baking powder
                                                                  • Yes No ¼ tsp teaspoon salt
                                                                  • Yes No 1 cup 1% milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp 1 tablespoon
                                                                  • Yes No equipment list
                                                                  • Yes No mixing bowl
                                                                  • Yes No measuring cups
                                                                  • Yes No liquid measuring cup
                                                                  • Yes No measuring spoons
                                                                  • Yes No large spoon
                                                                  • Yes No pan
                                                                  • Yes No large frying pan
                                                                  • Yes No metal spatula
                                                                  • You don’t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It’s all made in one bowl too, which means less washing up – always a bonus! If you have any leftover batter, it’ll keep, covered in the fridge, for a day or two.Jamie’s top tips• Add some variety to your pancakes by sprinkling over some blueberries, raisins or diced banana before flipping them over.• These pancakes are especially good with a poached or over-easy egg on top, especially when the warm yolk pours out onto the pancake.• To test if the griddle is hot enough, add in a few drops of water and if they bounce across it for a second or two before evaporating, then the pan is at the right temperature.1. Whisk the flour, baking powder and salt together in a mixing bowl. Add the milk, egg and 1 tablespoon of the melted butter and stir until just blended. Don’t over mix—it’s fine if there are a few lumps.2. Heat a non-stick griddle or large frying pan over medium heat. Grease the griddle with the remaining butter. Using a ¼ cup measure, pour the batter onto the griddle. Cook until the bottom is golden brown and bubbles form on the top of the pancake.3. Flip and cook until the second side is also golden, then serve with your favorite topping.Serving suggestions:A drizzle of maple syrup, a handful of seasonal berries or even a side of the simplest fruit salad would make great accompaniments. Try out different toppings to find your favorite and to keep things interesting.Tips from the dietitian:• To add some fiber into the mix, replace half of the all-purpose flour in the batter with wholewheat or buckwheat flour. These flours will make a thicker mix so add a little splash of milk if you like a thinner pancake.• Serve with some fat-free yogurt and additional fruit on top for a more filling breakfast.Food safety:Don’t lick the bowl used for the pancake batter – raw eggs can be bad for your health.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4(makes 8 pancakes)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 cup chopped vidalia onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 cup chopped plum tomato
                                                                  • Yes No 2 cup chopped cooked chicken breast
                                                                  • Yes No 1/4 cup chopped bacon
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 4 cup angel hair
                                                                  • Yes No 1/4 1 oz cup shredded asiago cheese
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
                                                                  • Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
                                                                  Yields: 4servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There is nothing better for breakfast than a hot roll topped with ham and cheese, or butter and jam. This recipe makes a dozen in time for brunch. Sunflower seeds and rye in a slightly soured dough make these special treats, reminiscent of those rolls you get at the bakery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup light rye flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 1 sourdough extract
                                                                  • Yes No 1 2/3 cup water
                                                                  • Yes No 1/2 cup dry roasted sunflower seeds
                                                                  • Mix together flour, rye flour, and salt.
                                                                  • Dissolve yeast in 1/4 cup of the water by stirring.
                                                                  • Add the yeast, the sourdough extract (optional) and the rest of the water to the flour and stir until the mixture comes together in a ball. Knead on a floured board for 5 minutes. The dough should be firm and just barely tacky.
                                                                  • Knead in the sunflower seeds until well distributed, shape into a ball, place in a greased bowl, cover and let rise until doubled in size (about 1 hour at 72°F).
                                                                  • Punch down, knead for 1 minute and shape into 12 buns. You can make decorative shapes, too.
                                                                  • Brush tops with water and decorate with extra sunflower seeds. Place on greased cookie sheet and let rise until almost doubled. Slice tops with a sharp razor, if desired.
                                                                  • For hard crusts: Preheat oven to 500°F and place an old baking pan on the bottom rack. Place rolls in oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
                                                                  • For soft buns: Brush tops with milk before they are placed in a 350°F oven for 30 minutes, or until golden brown.
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Packed with sliced potato, onion, bell pepper, and chopped tomato, this hearty egg main dish is ideal for breakfast, brunch or a light supper.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced red onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup thinly sliced red potato
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1 tbsp freeze dried chives
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No parsley
                                                                  • Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Arrange potato over onion mixture; sprinkle with salt, black pepper, and red pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until potato is tender.
                                                                  • Preheat broiler. Combine eggs, parsley, and chives in a medium bowl; stir well with a whisk. Pour over vegetables; cook over medium heat 10 minutes or until almost set. Top with tomato; broil 4 minutes or until browned and set. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil

                                                                  Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 1 14 oz sliced mushrooms in can
                                                                  • Yes No 1 1/2 tsp hot paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 6 4 to 6 oz cod fillet
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • In a large saucepan, melt butter and flour. Cook a few minutes until a light-colored roux forms. Add half-and-half and reserved mushroom liquid, stirring completely with a wooden spoon. Switch to a whisk and cook over medium heat until sauce is thickened. Add mushrooms, paprika, 1 teaspoon salt and white pepper if using. Meanwhile, add milk-water mixture and remaining teaspoon salt to a large skillet. Bring to a boil. Add fish fillets and immediately reduce heat to low, cover and simmer for 10 minutes or until fish is done. Add shrimp and parsley to thickened sauce and heat through. Plate the fish fillets and nap with the shrimp sauce, portioning shrimp evenly.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 8 qt water
                                                                  • Yes No one 18 lb turkey
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 cup diced peasant bread
                                                                  • In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.
                                                                  • Preheat the oven to 450°. Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
                                                                  • In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill. Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan. Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325° and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170°. Transfer the turkey to a cutting board and let rest for 30 minutes.
                                                                  • Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute. Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes. Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan. Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.
                                                                  • Pour off the fat from the roasting pan and place the pan over high heat. Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings into the gravy and season with salt and pepper.
                                                                  • Carve the turkey and serve on a platter, passing the gravy at the table.
                                                                  Yields: 12servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No two 8 inch flour tortilla
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 leek, white and pale green parts and thinly sliced crosswise
                                                                  • Yes No 24 small, 1/2 lb shrimp
                                                                  • Yes No 1/2 lb sea scallop
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel–lined plate.
                                                                  • In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.
                                                                  • Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24hors d'oeuvres
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 lb spaghetti
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No a dash hot sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1/2 tsp grated lime zest
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup salted peanut
                                                                  • Cook the pasta according to the package directions. Drain and rinse under cold running water. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream. Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours. Tip: If you're in the mood for salad rather than pasta, toss the Peanut Butter Dressing with shredded cabbage or lettuce, carrots, and cooked chicken.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
                                                                  • Use an electric mixer to whip egg whites until foamy. With mixer still running, add sugar in a slow, steady stream. Continue to beat until whites are shiny and stiff.
                                                                  • Sift cocoa and espresso powder over whites. Add vanilla. Gently fold into egg whites.
                                                                  • Pipe or drop heaping tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between cookies. Bake until firm on outside, 30 to 35 minutes. Cool completely on baking sheets. Peel kisses off paper and store in an airtight container for up to 2 days.
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter. What to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they’re small enough in diameter you can leave them whole; if they’re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They should not be confused with packaged baby-cut carrots. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 cup vegetable broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 12 small baby carrot
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan. Place the pan over high heat and whisk until all ingredients are evenly combined. Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots. Transfer the frying pan to the oven.
                                                                  • Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes. Remove from the oven, toss in butter, and sprinkle with chives. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 400°.
                                                                  • Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.
                                                                  • Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb lamb shoulder
                                                                  • Yes No 4 tsp oregano leaves, dried
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 5 cup orzo
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No oregano
                                                                  • Yes No slice lemon
                                                                  • Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
                                                                  • Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain

                                                                  Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 1/2 12 oz roasted red bell peppers
                                                                  • Yes No 2 tsp finely grated onion
                                                                  • Yes No 2 tsp coarse ground mustard
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 2 10 oz sharp white cheddar cheese
                                                                  • Yes No black pepper
                                                                  • Yes No assorted crackers
                                                                  • Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 4 cup apple juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 2 inch ginger
                                                                  • Yes No 6 whole whole allspice berry
                                                                  • Yes No 10 cinnamon stick
                                                                  • Yes No 1 dry red wine
                                                                  • Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.) In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks. Tip: For an extra touch, spike it with a splash of Cointreau. Add 1/4 cup Cointreau or some other orange-flavored liqueur to the pot.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 6 8 oz veal shanks
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced yellow onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 14.5 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 cup chopped flat leaf parsley
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 garlic clove
                                                                  • Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
                                                                  • Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
                                                                  • Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
                                                                  • Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 veal shank)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
                                                                  • In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.
                                                                  • Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
                                                                  • Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
                                                                  • In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Some say this southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup mashed ripe banana
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1 cup unsweetened desiccated coconut
                                                                  • Yes No dried pineapple flowers
                                                                  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside. Whisk together flour, baking soda, cinnamon, and salt into a medium bowl; set aside.
                                                                  • Place butter, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.
                                                                  • In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.
                                                                  • Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
                                                                  • Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
                                                                  • Using a serrated knife, trim the top of one layer (it is okay if the second layer is a bit rounded, for it becomes the top of the cake).
                                                                  • To assemble, place trimmed layer on serving platter. Spread the top with a 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Decorate with dried pineapple flowers, if desired. Serve immediately, or keep refrigerated until ready to serve.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 19-inch layer cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Top dark chocolate cake layers with a layer of orange marmalade and an easy buttercream frosting that's flavored with orange peel and orange liqueur.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 2 tbsp frozen orange juice concentrate
                                                                  • Yes No foolproof buttercream
                                                                  • Yes No double layer chocolate cake
                                                                  • Yes No 1/3 cup marmalade
                                                                  • Stir orange peel and Grand Marnier into foolproof buttercream. Spread bottom layer of cake with orange marmalade, then about 3/4 cup of the orange buttercream. Top with remaining cake layer and frost with remaining buttercream. Garnish the top of the cake with thin shreds of fresh orange peel.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Cookie Houses Christmas Trees

                                                                  Ingredients
                                                                  • Yes No 1 vanilla dough
                                                                  • Yes No green fine sanding sugar
                                                                  • Yes No technique, sugaring
                                                                  • Yes No 3/4 inch cookie cutters, 3/4 inch fluted round, and star aspic cutter
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
                                                                  Yields: 12(yield varies depending on shapes)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This is one of Amanda Hesser's favorite things to make after a busy day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb ground veal
                                                                  • Yes No 3/4 lb mild pork sausage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 small fennel bulb, and, fronds
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup canned peeled italian tomatoes, and crushed
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1/2 cup canned low sodium broth
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No a mixture of pecorino romano and parmigiano reggiano cheese
                                                                  • In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
                                                                  • Add the milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
                                                                  • In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced cucumber
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/4 cup matchstick carrot
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Preheat broiler.
                                                                  • Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
                                                                  • Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
                                                                  • Spiced wonton chips: Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450° for 3 minutes or just until crisp.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 3 ounces steak and 1/2 cup salad)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 cup fingerling potatoes
                                                                  • Yes No 2 small cup red potato
                                                                  • Yes No 2 small cup blue potatoes
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
                                                                  • Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
                                                                  • Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup crushed pineapple in juice (canned)
                                                                  • Yes No 4 tsp apricot jam
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp mild curry powder
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.
                                                                  • Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.
                                                                  • Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Brought by Chinese immigrants to Hawaii, this dish is typically made with baby back ribs. Skinless, boneless chicken thighs are a tender and tasty substitute with less fat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine all ingredients except the cooking spray; marinate in refrigerator for 2 hours.
                                                                  • Preheat broiler.
                                                                  • Thread 1 chicken strip onto each of 18 (6-inch) skewers, reserving marinade. Place skewers on a broiler pan coated with cooking spray; broil 6 minutes. Turn skewers over; baste with reserved marinade. Broil 6 minutes or until done.
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 9servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste

                                                                  Easy and enticing, with sweet grapes, crunchy almonds, and tangy cheese. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1 oz sharp cheddar cheese
                                                                  • Place olive oil, vinegar, shallot, garlic, salt, and pepper in a medium, nonreactive bowl and whisk to combine.
                                                                  • Place mixed greens, grapes, almonds, and cheese in a large, nonreactive bowl. Drizzle with dressing and toss to coat. Serve immediately.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish mazurka or mazurek is topped with fruit puree of choice. You can easily make your own by thickening applesauce, crushed pineapple, strawberries, pears or peaches with cornstarch. Read more about Polish Mazurek. Here's a larger photo of Fruit Mazurek.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz fruit
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 1 recipe water icing
                                                                  • To make the fruit topping: Pour undrained fruit of choice into a small saucepan. Stir in cornstarch and sugar, if using, and heat, mixing frequently, until thickened. Cool. To make the dough: Make a sponge by dissolving yeast in milk and adding 1/2 cup flour and egg yolks. Stir thoroughly, cover and let rise until doubled. Meanwhile, in a large bowl, mix together 2 1/2 cups flour, 2 tablespoons sugar and salt. Cut in butter as for pie dough. Add sponge and mix thoroughly. Heat oven to 350 degrees. Lightly coat a 15x11-inch pan with cooking spray. Roll 2/3 of the dough between two sheets of waxed or parchment paper to 1/4-nch thickness. Line the bottom of the prepared pan with the dough. Spread evenly with fruit filling, leaving a 1/2-inch untouched border all the way around. Roll out 1/3 of dough to 1/4-inch thickness and cut into 1/4-inch-wide strips and create a lattice top over the fruit. Place a strip of dough border all the way around the edges, covering the raw edges of the lattice. Let rise 1 hour. Bake 35 minutes. Cool completely. Drizzle with Water Icing.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 12servings fruit mazurek
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp 1 tablespoon unsalted butter
                                                                  • Yes No 6 rashers good quality bacon, thin strips
                                                                  • Yes No 3 shallots
                                                                  • Yes No celery
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No a of dried cranberries
                                                                  • Yes No dry cider
                                                                  • Yes No ½ tsp teaspoon ground nutmeg
                                                                  • Yes No ½ tsp teaspoon ground allspice
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a handful walnut
                                                                  • Yes No
                                                                  • Yes No good quality pork sausage meat
                                                                  • Yes No 1 egg, free range
                                                                  • Yes No 2 large 2 big handfuls of breadcrumbs
                                                                  • Yes No 1 turkey, free range
                                                                  • Yes No butter
                                                                  • Yes No fresh chicken stock
                                                                  • Yes No 1 tsp 1 teaspoon cornflour
                                                                  • To make the stuffing, melt the unsalted butter in a saucepan and add the bacon, shallots, celery and rosemary. Cook gently with the lid on for about 10 minutes, until the vegetables are very soft, but not coloured. Add the cranberries and half the cider and turn up the heat a little. When the liquid has reduced to a third of its volume, set it aside to cool. Mix in the nutmeg, allspice, some salt and pepper, the walnuts, orange zest, sausage ment and egg, then fold in the breadcrumbs.Preheat the oven to 240°C/475°F/gas 9. Pat the turkey’s skin dry with kitchen paper, then stuff the neck end with half the stuffing. (You can cook the remaining stuffing separately or use it to make sausage rolls on Boxing Day.) Rub the bird with the softened butter and season well. Place in a roasting tin, cover with foil and pop in the preheated oven. After 15 minutes, turn down the heat to 150°C/300°F/gas 2. Baste, then roast for another 2 to 2¾ hours. Remove the foil 1 hour before the end of cooking time. To check the bird is cooked, stick a fork into the thickest part of the thigh – the juices should run clear. Remove the turkey from the oven, lift out of the tin, cover with foil then leave to rest for 30 minutes.Increase the oven temperature to 200°C/400°F/gas 6. Skim off the fat in the tin and use it to roast your potatoes. Add the rest of the cider to the meat juices in the tin, along with the meat off the turkey wings and enough stock to cover the bottom of the tin. Stir in the cornflour, dissolved in a little water, and simmer on the hob until thickened. Sieve into a jug and serve with your turkey, stuffing and some roast potatoes.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.

                                                                  Ingredients
                                                                  • Yes No balsamic vinaigrette
                                                                  • Yes No 4 4 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 cup salad greens
                                                                  • Combine 1/2 cup Balsamic Vinaigrette and chicken in a shallow dish. Cover and marinate in refrigerator 1 hour.
                                                                  • Preheat broiler.
                                                                  • Remove chicken from dish; discard marinade. Place chicken on broiler pan coated with cooking spray; cook for 6 minutes on each side or until done.
                                                                  • Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.
                                                                  • Totals include Balsamic Vinaigrette.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Two thin, chewy oatmeal cookies make a sandwich filled with vanilla cream. Game plan: To pulverize oatmeal into a coarse meal, put it in a food processor or blender and pulse. This recipe was featured as part of our Snackie Cakes story.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup oatmeal, pulverized
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vanilla cream
                                                                  • In a large mixing bowl, beat the butter and sugars together until light and the mixture comes together, about 5 minutes. Add the egg and beat until well incorporated. Add the milk and vanilla and beat until smooth.
                                                                  • In a separate bowl, whisk together all remaining ingredients except the vanilla cream. Add to the butter mixture and stir by hand until the dough comes together (it should be well incorporated but not overly mixed). Place in the refrigerator to chill for at least 1 hour or up to 12 hours.
                                                                  • Heat the oven to 375°F. Once the dough has chilled, drop rounded teaspoonfuls about 2 inches apart onto a baking sheet. Bake until golden brown but soft in the center, about 10 minutes. Remove to a wire rack to cool completely.
                                                                  • Once the cookies have cooled, match them in pairs. (You want cookies of roughly the same size and shape.) Turn one cookie upside down and place approximately 1 tablespoon of the vanilla cream on the underside of it (which is facing up). Place the second cookie on top of the cream, baked side up. Press the two sides together gently to even out the cream filling. Continue this process with the remaining cookies.
                                                                  Yields: 12sandwiches (or 24 cookies)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 12 large shallots, and root ends but kept intact
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tsp pomegranate molasses
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No pita bread
                                                                  • Light a grill. In a medium bowl, gently knead the crème fraîche, garlic, salt and pepper into the ground lamb. Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls. Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about 3 minutes.
                                                                  • Transfer the kebabs to a very large (12 to 14 inches), deep skillet. Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil. Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
                                                                  • Uncover and increase the heat to high. Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
                                                                  • Transfer the kebabs to a platter and drizzle with any remaining sauce. Garnish with the scallions and parsley and serve with warm pita bread.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This tart Italian cocktail—comprised of just two ingredients—can be mixed before serving or served as a layered drink for guests to stir themselves.

                                                                  Ingredients
                                                                  • Yes No 4 oz prosecco
                                                                  • Pour the saba into a flute. Carefully add the Prosecco without disturbing the saba. Stir in the saba just before drinking.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
                                                                  • In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
                                                                  • Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  You can substitute 1 (7.5-ounce) can skinless salmon, drained, plus 1/8 to 1/4 teaspoon hickory liquid smoke for the smoked salmon.

                                                                  Ingredients
                                                                  • Yes No 8 oz neufchâtel
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No flatbread crackers
                                                                  • Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.
                                                                  Yields: 1 ¾cups
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 large bunch swiss chard, leaves
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 400°F. Warm oil in a large nonstick, ovenproof skillet over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Stir in chard. Cover and cook, stirring twice, until chard is tender, about 5 minutes. Remove cover; stir in ham.
                                                                  • Place eggs in a large bowl; season with salt and pepper and whisk to blend. Pour eggs over chard and ham in skillet. Stir to distribute ingredients as evenly as possible before eggs begin to set.
                                                                  • Cook on top of stove, lifting sides of frittata with a spatula to let uncooked eggs flow underneath, until lightly browned around edges, 3 to 5 minutes. Sprinkle frittata with Parmesan, transfer skillet to oven and bake, uncovered, until firm in center and slightly browned on top, about 10 minutes. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins. Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 12 oz organic cream cheese
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
                                                                  • Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I'm glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue. Prep and Cook Time: 35 minutes. Notes: You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

                                                                  Ingredients
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 1/4 cup unsweetened shredded coconut
                                                                  • Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.
                                                                  • In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).
                                                                  • Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 cup apple cider
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 12 lb organic fresh turkey
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 13/100 oz all purpose flour
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • To prepare brine, combine first 6 ingredients, stirring well.
                                                                  • To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.
                                                                  • Preheat oven to 500°.
                                                                  • Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500° for 30 minutes.
                                                                  • Reduce oven temperature to 350° (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan.
                                                                  • Bake turkey at 350° for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up. Chop giblets. Discard neck.
                                                                  • Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve. Serve with gravy.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack. Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 oz active dry yeast
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
                                                                  • Combine flour and salt in a large bowl and whisk to aerate and break up any lumps. When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
                                                                  • Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
                                                                  • Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat. Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes. Once the dough has risen, punch it down, then shape and bake it as desired.
                                                                  Yields: 2(10 inch) pizzas (aout 1 pound 6 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake

                                                                  Enhance a rich and fragrant herb-leek tart with a zesty Lillet Cooler.

                                                                  Ingredients
                                                                  • Yes No pate brisee
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 medium leeks, white and pale green parts only
                                                                  • Yes No 1 oz unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1/2 cup grated gruyère cheese
                                                                  • Yes No 1/4 cup chopped mixed delicate herbs
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400 degrees. Roll out pate brisee into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan (available at williams-sonoma.com ), leaving a 2-inch overhang on all sides. Fold under overhanging edges, pressing firmly against pan, to double thickness of crust sides. Prick bottom with a fork. Chill in freezer for 30 minutes.
                                                                  • Line dough with parchment cut to fit, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees.
                                                                  • Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.
                                                                  • Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried pinto beans
                                                                  • Yes No 1 11 oz, 1 1/2 cup medium salsa
                                                                  • Yes No 2 tbsp chopped canned chipotle chiles in adobo sauce
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
                                                                  • Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
                                                                  • Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15235 days 22 hours 12 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz pappardelle pasta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No two 7 oz bags baby spinach
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
                                                                  • Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/2 cup medjool dates, and pitted
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/4 cup dried plums
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup raw pumpkin seeds
                                                                  • Yes No 1/4 cup raw sunflower seeds
                                                                  • Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.
                                                                  • Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.
                                                                  • Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.
                                                                  • Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.
                                                                  • Note: Nutritional analysis is per bar.
                                                                  Yields: 8bars
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  Egg Salad Gribiche tops toasted country bread and grilled veggies. Any seasonal vegetables will work great here, but we especially like asparagus and scallions. To make these sandwiches while camping, prepare the egg salad in advance and keep it in the coldest part of your cooler. Let leftover grilled veggies from dinner and extra bacon from breakfast do the rest. Game plan: These sandwiches are terrific when the bread is toasted or grilled, but it’s not necessary. To grill the vegetables and bread, heat an outdoor grill to medium (about 350°F). Drizzle the bread and veggies with oil, season with salt and pepper, and cook, turning rarely, until browned and charred, about 3 to 5 minutes. Read more about grilling. See more camping recipes.

                                                                  Ingredients
                                                                  • Yes No 8 slice pain au levain
                                                                  • Yes No 12 stalk asparagus
                                                                  • Yes No 8 scallion
                                                                  • Yes No 3/4 cup egg salad gribiche
                                                                  • Yes No 4 slice bacon
                                                                  • Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of the asparagus and scallions as needed).
                                                                  • Spoon 3 tablespoons of the Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with the remaining slices of bread and serve.
                                                                  Yields: 4sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

                                                                  Ingredients
                                                                  • Yes No 2 piece edible rice paper
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 cup almond
                                                                  • Yes No 3 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
                                                                  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
                                                                  • Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
                                                                  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 96pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The herbed goat cheese can also be served on hearts of celery or your favorite crisp crackers.

                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 2 head belgian endive, leaves
                                                                  • Yes No black pepper
                                                                  • Stir together goat cheese, cream, and oil in a small bowl until
                                                                  • smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 3 lb butternut squash
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
                                                                  • Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
                                                                  • *3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  This chicken avocado soup is the perfect spring time soup. A lightly flavored chicken broth with chunks of avocado, tomato and onion. Shredded chicken adds a hearty texture to this chicken soup that is easily made in one pot. Serves 4-6

                                                                  Ingredients
                                                                  • Yes No 3 chicken breast (boneless, skinless)
                                                                  • Yes No 2 avocado
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 cup chicken broth
                                                                  • Heat the oil in a large saucepan and saute the onions and garlic for 1 minute. Carefully add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 1 hour. Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Chop up the cilantro, tomato and avocado and add to soup. Let the soup sit for 10 mintues before serving.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The idea behind this surprisingly rich vegetarian recipe—a risotto made with carrot broth and juice—was loosely adapted from Amanda Cohen, the chef and owner of Dirt Candy in Manhattan, who recently spoke with CHOW

                                                                  Ingredients
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 12 oz carrot
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup carnaroli
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 12 large oz carrots, and on the holes of a grater
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                    For the carrot purée:
                                                                  • Place water in a large saucepan over high heat and bring to a boil. Stir in salt. Add carrots and boil them until just tender, about 4 minutes. Using a slotted spoon, transfer carrots to a blender. (Reserve the water in the saucepan for the broth.) Blend carrots with 3/4 cup of the hot water from the saucepan until smooth, adding additional water 1 tablespoon at a time if the purée is too thick. (You should have about 1 1/2 cups.) Set aside.
                                                                    For the broth:
                                                                  • Place all ingredients in the reserved hot carrot-cooking water, cover, and bring to a boil over high heat. Remove the cover, reduce the heat to low, and simmer until a light carrot flavor develops, about 30 minutes. Strain into another large saucepan and discard the solids. Keep the broth at a bare simmer over low heat while you prepare the risotto.
                                                                    For the risotto:
                                                                  • In a large straight-sided pan, heat the oil over medium heat until shimmering. Add the onion, garlic, and thyme and season with a pinch each of salt and pepper. Cook, stirring often, until the onion is translucent, about 4 to 5 minutes.
                                                                  • Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, until the rice starts to crackle, about 1 minute. Add the wine and cook, stirring constantly, until the wine has evaporated, about 1 minute more. Add the grated carrots and cook, stirring, until the carrot strips start to wilt, about 45 seconds.
                                                                  • Add about 2/3 cup of the warm broth and cook, stirring frequently, until the rice has almost completely absorbed it. Continue adding broth, 2/3 cup at a time, stirring frequently, for about 10 minutes. (Do not let the pan get dry—there should be a veil of stock over the rice at all times.) Stir in the reserved carrot purée and season with salt and pepper. When almost all of the liquid from the purée has been absorbed, add more broth, a little at a time, and taste regularly, until the rice is tender but firm to the bite, about 10 to 15 minutes more.
                                                                  • When the risotto is done, stir in the Parmesan and butter. Season with salt, pepper, and 1 tablespoon lemon juice.
                                                                  • Just before serving, add a little of any remaining broth to loosen the risotto. Taste and season with additional salt, pepper, or lemon juice. Serve warm with more Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner

                                                                  Ingredients
                                                                  • Yes No 2 cup brown sugar
                                                                  • Yes No 1 cup hot sauce
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup blackstrap molasses
                                                                  • Combine all ingredients in a heavy nonstick saucepan, and bring to a boil. Reduce heat to low, and simmer about an hour or until sauce is thick and shiny. Refrigerate in an airtight container up to several weeks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    texas pete
                                                                    Brands:
                                                                  • Yes No
                                                                    Texas Pete

                                                                  We've updated the traditional fried-shrimp po' boy for something that will travel better. The secret to a good po' boy is in the bread: Try a Louisiana French roll—dense with a crispy crust that leaves crumbs in your lap. Don't fret if only traditional baguettes are available; they're a satisfying substitute.

                                                                  Ingredients
                                                                  • Yes No 1 cup white wine vinegar
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 green tomato
                                                                  • Yes No creole barbecue sauce
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 2 baguette
                                                                  • Yes No 6 lettuce
                                                                  • Bring first 4 ingredients to a boil in a nonreactive saucepan. Strain and pour over tomato in a medium bowl. Chill at least 1 hour.
                                                                  • Combine 3 tablespoons Creole Barbecue Sauce with mayonnaise; cover and chill. Marinate shrimp in remaining Creole Barbecue Sauce in a small bowl 30 minutes.
                                                                  • Heat grill to medium-high; brush surface with vegetable oil, and grill shrimp about 2 minutes per side or until firm.
                                                                  • Cut each baguette into 3 pieces, slice each piece in half, and toast. Spread mayonnaise mixture onto each baguette slice. Assemble sandwiches with lettuce, tomato, and shrimp, and top with additional mayonnaise, if desired. Serve warm or at room temperature.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup diced papaya
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine papaya, green onions, celery, jalapeño pepper, and crabmeat. Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk. Drizzle vinegar mixture over crab mixture; toss. Chill.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 leek, white and tender green
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 5 oz baby spinach
                                                                  • Yes No one 1 lb round of sourdough bread, bread
                                                                  • Yes No 2 cup shredded swiss cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • In a medium skillet, melt 2 tablespoons of the butter. Add the shallots and leek and cook over moderate heat, stirring, until softened, about 4 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until lightly browned, about 7 minutes; transfer to a large bowl.
                                                                  • Melt the remaining 1 tablespoon of butter in the skillet. Add the spinach and cook, tossing, until wilted, about 1 minute. Add the spinach to the mushrooms with the bread, Swiss cheese and 1/2 cup of the Parmesan and toss.
                                                                  • Beat the eggs in a small bowl. In a saucepan, bring the milk and cream to a boil, then gradually whisk into the eggs. Stir the custard into the bread and let stand, stirring occasionally, until absorbed, about 15 minutes.
                                                                  • Preheat the oven to 400°. Butter eight 3/4-cup ramekins and set them on a baking sheet. Spoon the pudding into the ramekins and bake for 20 minutes, or until browned. Let cool for 15 minutes.
                                                                  • Preheat the broiler. Turn the bread puddings out onto an ovenproof platter. Sprinkle with the remaining 1/2 cup of Parmesan and broil for about 30 seconds, or until golden. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/4 cup minced white onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced mint
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No cucumber and cumin yogurt relish
                                                                  • Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
                                                                  • Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
                                                                  • Place the lamb burgers on the buns, top with relish, and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4(4-ounce) burgers
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 15 oz refrigerated piecrusts
                                                                  • Yes No 6 cup mixed berries
                                                                  • Yes No 4 tbsp instant tapioca
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No sugar, granulated
                                                                  • Preheat oven to 425°F. Bring 1 piecrust to room temperature. Roll out and fit into a 9-inch pie plate, letting excess hang over. Line a rimmed baking sheet with foil. Place pie plate on baking sheet.
                                                                  • Toss berries in a bowl with tapioca, sugar, salt and ginger. Transfer to pie shell. Dot fruit with butter. Remove second dough circle from refrigerator and roll out (or unroll packaged dough). Cut a few slits in crust with a sharp paring knife to vent pie.
                                                                  • Whisk egg with 2 tsp. water; brush on edge of pie shell. Lay dough disk on filling. Press edges together and trim excess, leaving 1 inch hanging over. Roll dough edge under itself; crimp. Brush top of crust with egg wash; sprinkle with sugar, if desired.
                                                                  • Bake pie for 10 minutes. Lower oven temperature to 350°F; bake for 45 to 50 minutes. Cool pie on a rack for 1 hour.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 6 cup beef broth
                                                                  • Yes No 1 16 oz frozen fully cooked cocktail size meatballs
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 40 littleneck clam
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Sauté onion and celery in butter and olive oil in a large Dutch oven over medium heat 4 minutes or until tender. Add wine and next 3 ingredients; cook 5 minutes or until mixture is reduced by half, stirring occasionally.
                                                                  • Stir in broth and meatballs. Cover and bring to a boil; reduce heat, and simmer 10 minutes. Add orzo and clams; simmer 10 minutes or until orzo is tender and clams have opened. Discard any that do not. Stir in parsley, 1/4 cup cheese, and lemon juice.
                                                                  • Ladle soup into bowls. Serve with additional cheese.
                                                                  • Quick tip The next time you make meatballs, double the recipe and keep a batch on hand in the freezer. Or, to keep it simple, buy prepared frozen meatballs; try Farm Rich--the party size works well for soups.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cups
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 44 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup black rice
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 3/4 small, thick, 1/4 inch lb squid, bodies
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/2 cup tomato sauce
                                                                  • In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes.
                                                                  • In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover and keep warm.
                                                                  • In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and 1/2 teaspoon of the rosemary; season with salt and pepper. Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
                                                                  • Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high. Add half of the squid and 1/4 teaspoon of the rosemary; season with salt and pepper. Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate. Repeat with the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of rosemary.
                                                                  • Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom. Stir in the tomato sauce and the seafood; cook just until heated through. Season with salt and pepper. Mound the rice on plates, top with the seafood and sauce and serve right away.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh, homemade bread is a treat few get to taste unless you live at Grandma's. But now you can indulge in this delight with the help of your mixer. Serve this hearty rye bread with plain butter as a side to soup or salad. Attachments: Bowl and dough hook

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 tsp dill seed
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Place 2 cups all-purpose flour, rye flour, sugar, salt, yeast, caraway seed, dill seed and dill weed in large bowl of the KitchenAid® Stand Mixer with dough hook attachment. Turn to low speed and mix 15 seconds. 2. Combine water, milk and butter in saucepan. Heat over low heat until liquids are very warm (120°F to 130°F). 3. Turn mixer to low speed and gradually add warm liquids to flour mixture, taking about 1 minute. Continue mixing for 1 minute longer. Add remaining flour, 1⁄2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on low speed for 2 minutes longer. Transfer dough to a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, about 20 minutes. 4. Divide dough in half. Shape each half into a slightly flattened ball and place on greased baking sheet. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 5. With a sharp knife make 4 slashes in tic-tac-toe pattern on each loaf. Beat egg white and water together with a fork. Brush each loaf with mixture and sprinkle with sesame seed. Bake at 375°F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks. Tip: For an attractive thick crust, brush tops of loaves with beaten egg white and water. For a softer crust with a rich golden color, brush with lightly beaten whole egg, or one egg yolk, beaten with 1 to 2 tablespoons water or milk, just before baking. Equipment To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
                                                                  Yields: 2loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For easy cleanup, line jelly-roll pans with aluminum foil.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup plain yellow cornmeal