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                                                                  Nothing brings out rich chocolate flavor like a hint of fruity raspberry flavor. This cake calls for a few store-bought shortcuts, meaning you'll have a frosted layer cake in no time.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz chocolate sugar free, low fat cake mix
                                                                  • Yes No 1 1/2 cup strongly brewed chocolate almond flavored coffee
                                                                  • Yes No 1/4 cup raspberry spreadable fruit
                                                                  • Yes No 2 0.53 oz sugar free instant cocoa mix
                                                                  • Yes No 1 1.3 oz sugar free, reduced calorie whipped topping mix
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 375°.
                                                                  • Prepare cake mix according to package directions, substituting coffee for water.
                                                                  • Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
                                                                  • Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
                                                                  • Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
                                                                  • Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    sweet 'n low
                                                                  • Yes No
                                                                    dream whip
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Sweet'N Low
                                                                  • Yes No
                                                                    Dream Whip

                                                                  Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.

                                                                  Ingredients
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No 1/2 cup light sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
                                                                  • Pour fruit mixture into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
                                                                  • To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
                                                                  • Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
                                                                  Yields: 7pops
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  For even more flavor, sprinkle pizza with chopped cooked bacon and chopped fresh cilantro before adding the cheese.

                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 10 oz refrigerated pizza crust
                                                                  • Yes No 1/2 cup hickory smoke barbecue sauce
                                                                  • Yes No 2 6 oz boneless, skinless chicken breast strips
                                                                  • Yes No 2 8 oz cup shredded monterey jack cheese
                                                                  • Yes No garnish, fresh parsley
                                                                  • Yes No hickory smoke barbecue sauce
                                                                  • Sauté first 4 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until vegetables are tender. Drain well.
                                                                  • Unroll pizza crust; press or pat into a lightly greased 13- x 9-inch pan.
                                                                  • Bake crust at 400° for 12 to 14 minutes. Spread 1/2 cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over barbecue sauce, top with onion mixture, and sprinkle evenly with cheese.
                                                                  • Bake at 400° for 8 to 10 minutes or until cheese melts. Garnish, if desired. Serve with extra sauce for dipping.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

                                                                  I recently spent some time in Ireland, stuffing myself silly with food that far-exceeded my expectations. I was brought to Ireland with a group of other food journalists by the Irish Dairy Board to learn about Ireland's food, and in particular, its milk, cheese and butter.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup milk, cream
                                                                  • Yes No sage to the dry mixture
                                                                  • Yes No cheese add 1/2 cup cheddar
                                                                  • Yes No currant add 1/2 cup currants to the dry mixture
                                                                  • Yes No 2 tbsp bittersweet chocolate, and sprinkle each
                                                                  • Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.
                                                                  • Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
                                                                  • Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
                                                                  • Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife of the blade of a bench scraper.
                                                                  • Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes or until just barely brown.
                                                                  • Serve with butter, preserves, and freshly whipped cream.
                                                                  • If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 9small scones
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Gai lan, also known as Chinese broccoli or Chinese kale, is a dark green leafy vegetable with stems that are crisp and slightly sweet. It adds a hearty element to this healthy and satisfying combination of brown rice and shiitake mushrooms. What to buy: If you can’t find gai lan, substitute broccolini. Cut both the stems and the heads into 1/4-inch pieces and cook them together with the onion in step 4. Game plan: Make sure your brown rice is cooked and chilled, as freshly cooked rice has a texture that is too soft and will make the finished dish soggy. To prepare 4 cups of cooked brown rice, use 1 1/3 cups long-grain brown rice, 2 2/3 cups water, and follow the instructions for our Basic Steamed Brown Rice. This recipe was featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 oz gai lan
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp packed dark brown sugar
                                                                  • Yes No 1 tsp sriracha hot sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 oz shiitake mushroom
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 4 cup long grain brown rice
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 scallion
                                                                  • Cut the gai lan leaves from the stems. Cut the stems crosswise into 1/4-inch-thick pieces; place in a small bowl. Stack the leaves and cut crosswise into 1-inch-wide pieces; set aside.
                                                                  • Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.
                                                                  • Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the mushrooms, sprinkle with 1/2 teaspoon of the salt, and cook, stirring rarely, until browned around the edges, about 3 minutes. Transfer the mushrooms to a medium bowl.
                                                                  • Heat the remaining tablespoon of oil in the same pan over medium heat until shimmering. Add the reserved gai lan stems, onion, garlic, and remaining 1/2 teaspoon salt and cook until the onions have softened, about 5 minutes.
                                                                  • Add the reserved gai lan leaves, rice, and cooked mushrooms and cook, stirring occasionally, until the leaves just start to wilt and the mixture is heated through, about 4 minutes. Add the reserved soy sauce mixture and stir to combine.
                                                                  • Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season to taste with salt. Remove the pan from heat, sprinkle with the scallions, and toss to combine. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 5 thick lb swiss chard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No dijon mustard
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • Yes No 1/2 cup olive oil
                                                                  • In a large pot, melt 2 tablespoons of the butter. Add half of the minced shallots and all of the garlic and cook over moderate heat until softened. Add the Swiss chard and cook, tossing, until wilted. Transfer the chard to a colander and let cool. Press out as much liquid as possible and coarsely chop. Season with salt and pepper and press the chard into 6 patties; don't worry if they don't hold together.
                                                                  • In a small bowl, whisk the flour with the cornstarch and 1 teaspoon of salt. Sprinkle the mixture onto a work surface and set the chard cakes on top. Turn the cakes, pressing and squeezing them into compact patties and working in a little of the flour mixture as you go.
                                                                  • Spread the panko on a plate. Brush the tops of the cakes with mustard and invert them one at a time into the panko. Brush the bottoms with mustard and sprinkle panko on top; press to adhere. Transfer the cakes to a wax paper-lined plate and refrigerate until firm, about 20 minutes.
                                                                  • In a large skillet, melt the remaining 1 tablespoon of butter. Add the remaining minced shallot and cook over moderate heat until softened. Add the spinach and cook, tossing, until wilted, about 5 minutes. Transfer the spinach to a colander and press out as much liquid as possible. Return the spinach to the skillet. Stir in the mascarpone and season with salt and pepper. Keep warm.
                                                                  • Heat the olive oil in a large nonstick skillet. Add the chard cakes and fry over moderately high heat, turning once, until golden and crisp, about 6 minutes. Spoon the spinach onto plates and top with the chard cakes. Serve right away.
                                                                  Yields: 6first-course servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Manchego Cheese with Figs and Pine Nuts is an incredibly simple dessert. There is no cooking involved. Slice cheese and dried figs. Arrange them on a plate with pine nuts and serve! It is a flavorful dessert that can be served any time of year. The nutty and salty taste of the cheese combines well with the sweet and chewy figs and crunchy pine nuts.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb manchego cheese
                                                                  • Yes No 4 dried figs
                                                                  • Yes No 1 handful pine nut
                                                                  • For an attractive presentation, cut thin slices (a bit less than 1/4-inch) of cheese from a wedge shaped piece of cheese.
                                                                  • Cut figs lengthwise into three pieces.
                                                                  • Arrange slices on a plate, with slices of figs a 2-3 pine nuts on each slice.
                                                                  • Serve at room temperature with sherry or other dessert wine, or dry sparkling wine.
                                                                  Yields: 4servings (2-3 slices each)
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted pistachio
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 3/4 cup caster sugar
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1/2 pint blood orange sorbet
                                                                  • Preheat the oven to 325°. Line a baking sheet with parchment paper. Spread the pistachios in a pie plate and toast for 5 minutes, or until lightly browned. Let cool, then finely chop.
                                                                  • In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Add the superfine sugar, 1 tablespoon at a time, beating well between additions. Increase the speed to high and beat until the whites are stiff and glossy, about 4 minutes. Beat in the lemon juice, cornstarch and vanilla. Fold in all but 1/4 cup of the pistachios. Spoon the meringue onto the baking sheet in 8 evenly spaced mounds. Using a small spoon or offset metal spatula, make a deep well in the center of each meringue. Sprinkle 2 tablespoons of the remaining pistachios over the tops.
                                                                  • Bake the meringues in the center of the oven for 5 minutes. Reduce the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door slightly ajar and leave the meringues in for 1 hour longer. They should be white, crisp on the outside and chewy on the inside.
                                                                  • Using a sharp knife, peel the oranges, removing all the bitter white pith. Thinly slice the oranges crosswise. Set the meringues on plates. Top with the fresh orange slices and a scoop of the sorbet. Sprinkle with the remaining 2 tablespoons of pistachios. Garnish with the candied orange slices and serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 3 cup tomato juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 7 oz spaghetti, uncooked
                                                                  • Yes No parmesan cheese
                                                                  • Yes No garnish, fresh italian parsley sprigs
                                                                  • Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
                                                                  • Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped red onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 8 oz extralean ground beef
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 19 oz red kidney beans
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    budweiser
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Budweiser
                                                                  • Yes No
                                                                    Minute

                                                                  Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice ( shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sansho
                                                                  • Yes No 1 tbsp dried tangerine
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No 2 tsp sweet and sour sauce
                                                                  • Yes No 2 tsp black sesame seed
                                                                  • Yes No 2 tsp black cannabis seeds
                                                                  • Yes No 2 tsp minced garlic
                                                                    To make shichimi togarashi:
                                                                  • Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate

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

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

                                                                  Prep: 25 min., Chill: 2 hr., Bake: 10 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1/2 wheat french bread baguette
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No lima bean
                                                                  • Yes No 1/4 cup grated 1.5% reduced fat sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup medium tomato
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No slice assorted vegetable slices
                                                                  • Preheat oven to 350°. Line a fine wire-mesh strainer with 1 coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.
                                                                  • Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray, and sprinkle with pepper.
                                                                  • Bake at 350° for 8 to 10 minutes or until toasted.
                                                                  • Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
                                                                  • Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate. Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and bacon. Serve with toasted bread slices and assorted vegetable slices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  The alcohol used in a classic Bramble may be missing, but the flavor is not. Juniper and Bay Leaf Syrup and fresh tarragon mimic the London dry gin, and then, just like the real thing, the drink is loaded up with blackberries and rounded out with lemon juice. You’ll never notice what’s missing.

                                                                  Ingredients
                                                                  • Yes No 2 part juniper and bay syrup
                                                                  • Yes No 1 part lemon juice
                                                                  • Yes No 1/2 sprig tarragon
                                                                  • Yes No 6 blackberry
                                                                  • Yes No crushed ice
                                                                  • Yes No soda water
                                                                  • Stir together Juniper and Bay Leaf Syrup and lemon juice in a highball glass until well combined. Add tarragon and blackberries, and muddle until slightly crushed and berries are broken up.
                                                                  • Add ice, top off with soda, and serve.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Stuffing chicken breasts with goat cheese doesn't seem like a particularly healthy approach. But by using only a small amount of goat cheese and mixing it with chopped walnuts and lemon zest, Annie Wayte creates a dish that's both nutritious and delicious.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup walnut halves
                                                                  • Yes No 1/4 cup goat cheese (chèvre)
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp walnut oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.
                                                                  • In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
                                                                  • In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.
                                                                  • Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Deep in winter, when nothing will warm you up like a stiff drink and good company, you can pull out this punch. Mix up a batch and invite friends over. Of course, there’s nothing keeping this from being a year-round libation, so long as you can get your hands on some tangerines. What to buy: Tuaca is a vanilla-flavored brandy made in Italy. It can be found in most high-end liquor stores. Aperol is a bittersweet Italian concoction with flavors reminiscent of citrus and rhubarb. If you can’t find it, you can substitute Campari, though that will result in a drink that is decidedly more bitter. This recipe was featured as part of both our story on The Return of Punch and our Punch Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 5 cup tuaca italian liqueur
                                                                  • Yes No 4 cup aperol
                                                                  • Yes No 3 cup Cointreau
                                                                  • Yes No 3 cup lemon juice
                                                                  • Yes No 2 cup tangerine juice
                                                                  • Yes No 1 cup ginger syrup
                                                                  • Yes No crushed ice
                                                                  • Combine all ingredients in a large pitcher and stir until mixture is well blended and chilled, about 40 times. Pour over ice into a punch bowl, and serve over ice in a punch glass.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.

                                                                  Ingredients
                                                                  • Yes No 1 fish
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • cloves garlic, minced
                                                                  • green Thai chiles, stemmed, seeded, and minced
                                                                  • 2" piece ginger, peeled and minced
                                                                  • Juice of 2 limes
                                                                  • cup canned coconut milk
                                                                  • /4cup tamarind paste or 2 tbsp. tamarind concentrate
                                                                  • /2tsp. curry powder
                                                                  • /2tsp. ground coriander
                                                                  • /4tsp. cayenne pepper
                                                                  • Canola oil, for brushing
                                                                  • Put fish into a 9" x 13" baking dish and cut three evenly spaced 1/4"-deep crosswise slits into each side of the fish. Season fish cavity and skin with salt and pepper. Combine garlic, chiles, ginger, and lime juice in a small bowl and rub cavity and skin of fish with the garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.
                                                                  • Meanwhile, heat the coconut milk, tamarind, curry powder, coriander, and cayenne in a 2-qt. saucepan over low heat and cook, stirring often, until tamarind is dissolved (about 15 minutes for the paste or 1 minute for the concentrate). Remove pan from the heat and set aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 4" from broiler element and set oven to broil.) Brush the inside grates of grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the tamarind sauce. Cook fish, flipping every few minutes and basting often with tamarind sauce, until cooked through, about 15 minutes. Transfer fish to a serving platter; serve hot or at room temperature.
                                                                  Cuisine:YesNothai
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No salt
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 4 slice provolone cheese
                                                                  • Yes No 1/4 cup sun dried tomato pesto
                                                                  • Yes No 4 round ciabatta rolls
                                                                  • In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
                                                                  • In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
                                                                  • Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These tangy glazed nuts go perfectly with a glass of sherry. Return to Healthy Almond Menu

                                                                  Ingredients
                                                                  • Yes No 10 oz almond
                                                                  • Yes No 1/4 cup reduced sodium tamari
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
                                                                  • In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread almonds evenly on sheet.
                                                                  • Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 oz cup rosemary
                                                                  • Yes No 1 1 1/2 oz cup thyme leaves and tender stems
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 coarse cup sea salt
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • In a food processor or blender, pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse to blend. Spread the mixture in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar or manual spice grinder.
                                                                  Yields: 2days drying
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  An immersion blender makes quick work of pureeing the beans.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked bacon
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 lb black beans
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1 1/2 tbsp chopped chipotle pepper in adobo sauce
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No rock shrimp escabèche
                                                                  • Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
                                                                  • Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
                                                                  • Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 16 raspberry
                                                                  • Yes No 4 tsp seedless raspberry preserves
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
                                                                  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
                                                                  • In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
                                                                  • In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
                                                                  • Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
                                                                  • Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup roasted almond oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/2 cup celery leaves
                                                                  • Yes No 1/4 cup salted roasted almonds
                                                                  • Yes No 1 lb king oyster mushrooms
                                                                  • Yes No 2 12 oz cup green grape
                                                                  • Yes No 2 head butter lettuce, leaves
                                                                  • Yes No 2 cup celery
                                                                  • In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.
                                                                  • In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.
                                                                  • Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.
                                                                  • Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 50 minutes. Slowly stirring hot broth into creamy white rice soothes the soul--and the result comforts the body.

                                                                  Ingredients
                                                                  • Yes No 10 cup reduced sodium chicken broth
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1 1/2 cup medium onion
                                                                  • Yes No 2 1/2 cup risotto rice
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No 1/3 lb gorgonzola dolce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.
                                                                  • Heat 2 tbsp. olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.
                                                                  • Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer. While rice is cooking, cut radicchio into shreds. Heat 1 tbsp. olive oil in a large skillet over medium heat and add radicchio and 1/4 tsp. salt. Cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.
                                                                  • Remove rice from heat and stir in gorgonzola dolce, wilted radicchio, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately.
                                                                  • *For a recipe, go to sunset.com/chickenbroth
                                                                  • Choose the Right Rice:
                                                                  • Risotto's characteristic creaminess and chewiness come from the rice itself, and risotto rice is no ordinary rice. It contains two different starches: an amylopectin exterior, which softens faster--especially under the pressure of constant stirring--to create a creamy sensation in the mouth; and an amylose interior, which stays relatively firm during cooking to give you that al dente bite.
                                                                  • Arborio is the starchiest of the three popular risotto types, and it's the most prone to getting gummy as it cooks; inside, the grains tend to be chalky and crumbly. Widely available.
                                                                  • Our favorite, Carnaroli has longer, narrow grains that cook the most evenly and have the best texture--creamy without being gluey, and a good chewy interior. Find at Whole Foods Markets, A.G. Ferrari Foods (agferrari.com), and gourmet grocery stores.
                                                                  • Vialone Nano grains are smaller, oval-shaped, and produce a delicate risotto with a nutty flavor. Find at A.G. Ferrari Foods (see above) and specialty stores.
                                                                  • Surprise: Sushi rice. Medium-grain Nishiki brand is creamy and chewy, and so much like Arborio that half our tasting panel couldn't tell the difference. Plus, it costs less than any Italian risotto rice.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/2 tsp pimentón de la vera
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/3 cup distilled white vinegar
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No two 8 oz tomato sauce
                                                                  • Yes No salt and pepper
                                                                  • In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the brown sugar, paprika, allspice and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes. Stir in the tomato sauce and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.
                                                                  • Transfer the ketchup to a blender or food processor and puree until smooth. Season with salt and pepper.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree

                                                                  Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen raspberries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1/2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 4 tsp lemon juice
                                                                  • In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
                                                                  • In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW

                                                                  Ingredients
                                                                  • Yes No chile gravy
                                                                  • Yes No 3 cup shredded extra sharp cheddar cheese
                                                                  • Yes No 3 cup shredded monterey jack cheese
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 24 6 inch corn tortilla
                                                                  • Yes No 1 cup diced white onion
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the gravy each. Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.
                                                                  • Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes. Test the oil temperature by carefully dipping the edge of a tortilla in the oil—it should bubble vigorously. Once the oil is hot, use a metal spatula to carefully submerge the tortillas one at a time until bubbles form around each, about 5 to 10 seconds. Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned. Transfer to the prepared baking sheet and arrange in a single layer. Repeat with the remaining tortillas, separating the layers with paper towels.
                                                                  • Blot the tortillas with paper towels to soak up any excess oil, then fill each with 2 heaping tablespoons of the cheese mixture and 2 teaspoons onion. Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish. Evenly distribute the remaining 1 cup gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.
                                                                  • Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes. Let cool about 10 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24enchiladas
                                                                  • Active Time: 50 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe goes with Coconut Fried Shrimp

                                                                  Ingredients
                                                                  • Yes No 1 10 oz orange marmalade
                                                                  • Yes No 3 tbsp spicy brown mustard
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts. Remove from heat; cool. Dip may be stored in refrigerator up to 1 week.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip

                                                                  Just give in to your inner hedonist and enjoy this addictive, nowhere-near-healthy snack. What to buy: Different brands of bacon vary quite a bit in their salt content, so you may want to adjust the amount of salt you add to the brittle accordingly. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. Game plan: The brittle can be made up to 2 days ahead and stored in an airtight container at room temperature. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup raw cashews
                                                                  • Yes No 8 oz bacon
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.
                                                                  • When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.
                                                                  • Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.
                                                                  • Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.
                                                                  Yields: 9servings (about 1 pound)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesn't burn.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp chopped scallion green tops
                                                                  • Yes No 2 lb bluefish fillets, to make 4 pieces
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small bowl, combine the oil, grapefruit juice, lime juice, 1/4 teaspoon of the salt, and 1 tablespoon of the chives.
                                                                  • Put the fish, skin-side down, in a shallow glass dish or stainless-steel pan. Scatter the onion over the fish. Pour half of the citrus dressing over the top; let marinate for about 15 minutes.
                                                                  • Heat the broiler. Put the fish, skin-side down, on a broiler pan or baking sheet. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Top with the onion. Broil the fish, about 6 inches from the heat if possible, until just done, about 5 minutes for 3/4-inch-thick fillets.
                                                                  • Pour the remaining dressing over the hot fish and sprinkle with the remaining tablespoon of the chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil

                                                                  A quick five-ingredient sauce tops cheesy homemade burgers to make an easy, delicious dinner in no time. Serve with baked chips and blue cheese dip.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 4 cup red onion
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 4 tsp red wine vinegar
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 3/4 tsp chopped oregano
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 lb extra lean ground round
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1/2 oz slice white cheddar cheese
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 4 tsp canola mayonnaise
                                                                  • Prepare grill to medium-high heat.
                                                                  • To prepare jam, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes. Reduce heat to medium-low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Remove from heat.
                                                                  • To prepare burgers, combine oregano, salt, garlic powder, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place on grill rack coated with cooking spray; cook 2 minutes. Turn patties over. Place 1 cheese slice on each patty; cook 2 minutes or until done.
                                                                  • Spread cut sides of each bun with 1/2 teaspoon mayonnaise. Place 1 patty on bottom half of each bun; top each with 1/4 cup onion jam and bun top.
                                                                  • Baked chips and blue cheese dip: Combine 1/2 cup (2 ounces) low-fat crumbled blue cheese, 1/3 cup reduced-fat sour cream, 2 tablespoons canola mayonnaise, and 1 teaspoon red wine vinegar in a bowl. Mash with a fork.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 2 cup 2% milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup instant dry polenta
                                                                  • Yes No 1/4 cup less fat cream cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring milk and water to a simmer in a saucepan. Whisk in polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cream cheese and salt.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Baked shrimp top a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 jumbo lb shrimp
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Preheat oven to 400°.
                                                                  • To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
                                                                  • Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
                                                                  • To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
                                                                  • Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
                                                                  Yields: 4servings (serving size: 1 1/2 cups salad and about 6 shrimp)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No four 7 oz, 1 1/2 inch thick beef tenderloin steak
                                                                  • Yes No olive oil
                                                                  • Yes No 1 1/2 tbsp hot smoked paprika
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp yellow miso paste
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1/2 tbsp mustard powder
                                                                  • Yes No 1/2 tbsp orange juice
                                                                  • Yes No 1/4 tsp smoked sweet paprika
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Preheat the oven to 200°. Rub the steaks with olive oil and sprinkle them with the hot paprika, rubbing to coat. Season the steaks with salt and transfer them to a small roasting pan. Roast for about 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the steaks registers 125° for medium-rare.
                                                                  • Meanwhile, in a mini food processor, puree the miso with the soy sauce, lime juice and zest, mustard powder, orange juice, kecap manis and sweet paprika.
                                                                  • In a medium saucepan, melt the butter. Add the miso mixture and whisk over moderate heat until smooth and creamy, about 1 minute. Keep warm over low heat.
                                                                  • In a skillet, heat 1 tablespoon of olive oil. Add the steaks and cook over high heat, turning once, until browned, 4 minutes total. Transfer the steaks to plates and serve with the citrus-mustard butter.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kecap manis
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Kecap Manis
                                                                  • Yes No
                                                                    Minute

                                                                  Cabbage is not always the most aesthetically appealing vegetable, and stewed cabbage sounds practically Dickensian. But I'm here to tell you that braised cabbage is absolutely worth adding to your winter recipe lineup.

                                                                  Ingredients
                                                                  • Yes No 1 head savoy cabbage
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2/3 cup white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No

                                                                  Hearty kale and spinach are blended up with garlic and pine nuts for a pestolike dip that’s great paired with root-vegetable chips. A couple of cloves of garlic give it kick. Game plan: Serve this dish with roasted root vegetables, crackers, or chips such as Terra Exotic Vegetable Chips. The dip can be made up to 5 days ahead and refrigerated in a covered container. This recipe was featured as part of our Valentine’s Day menu, our Supercharge with Superfoods photo gallery, and our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz kale
                                                                  • Yes No 1 5 oz spinach
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
                                                                  • Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
                                                                  • Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This black bean and rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians. This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/4 cup recaito
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup white rice
                                                                  • Combine all ingredients, except the white rice, in a saucepan. 2. Bring to a boil over medium heat. 3. Lower heat, and let simmer uncovered until beans reach your desired consistency. 4. Remove and discard bay leaf. 5. Serve black beans side by side or over the top of the white rice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4one cup servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and even slightly addictive.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1 lime zest
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tsp thai red curry paste
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 small green cabbage
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 kirby cucumbers, very
                                                                  • Yes No 1 cup unsalted roasted peanuts
                                                                  • Yes No 1 cup cilantro
                                                                  • Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
                                                                  • In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 28 oz diced tomato in can
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 3/4 lb shrimp
                                                                  • Yes No 1 tbsp pesto
                                                                  • Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in tomatoes with their juice, sugar, Italian seasoning and cayenne and bring just to a boil. Puree in batches and chill in refrigerator or over a larger bowl of ice water. Season with salt.
                                                                  • Ladle chilled soup into bowls. Top each portion with some shrimp and 1 tsp. pesto and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Part fast-food-chain apple pie and part Kellogg’s Pop-Tart, this recipe brings together the best of both worlds. With fresh apples glazed in a cinnamon-infused sauce and wrapped in a flaky cinnamon pastry, this toaster tart is like a hand-held apple pie. Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze. You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out. Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended. This recipe was featured as part of our Make Your Own Pop Tarts project.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 7 tbsp packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 pinch salt
                                                                  • Yes No flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp apple cinnamon filling juices
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp milk
                                                                    For the dough:
                                                                  • Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
                                                                  • Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
                                                                  • Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
                                                                    For the apple-cinnamon filling:
                                                                  • Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes. Continue cooking until the apples just begin to soften, about 3 minutes more. Remove the pan from heat.
                                                                  • Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer; set aside to cool. Meanwhile, roll out the dough.
                                                                    To assemble the tarts:
                                                                  • Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
                                                                  • Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
                                                                  • Whisk the egg and water in a small bowl until evenly combined; set aside.
                                                                  • Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over. Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze; set the remaining juices aside.
                                                                  • Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
                                                                  • Place the pricked rectangles on top of the apple-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
                                                                    For the glaze:
                                                                  • Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
                                                                  • Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.
                                                                  Yields: 6pop tarts
                                                                  • Active Time: 1 hour 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 5 oz salad greens
                                                                  • Yes No 5 scallion
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1/3 cup basil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp finely grated ginger
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
                                                                  • Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 whole canned lychees
                                                                  • Yes No 1/2 cup gin
                                                                  • Place 1 lychee in each of two martini glasses. Fill a cocktail shaker with ice. Pour in gin and reserved lychee syrup. Shake well; strain into glasses. Serve immediately.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  I remember meeting a lovely old couple outside my parents? pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini ? I hadn?t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it?s great ? really tacky but gorgeous! Here?s my version...

                                                                  Ingredients
                                                                  • Yes No a of dried porcini mushrooms
                                                                  • Yes No olive oil
                                                                  • Yes No 4 chicken thighs, and bite sized pieces
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 handfuls of mixed fresh mushrooms
                                                                  • Yes No white wine
                                                                  • Yes No dried spaghetti
                                                                  • Yes No double cream
                                                                  • Yes No parmesan cheese
                                                                  • Yes No a of fresh basil
                                                                  • I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Salted Pecans
                                                                   45 m

                                                                  Here is a tasty baked treat recipe for Salted Pecans.

                                                                  Ingredients
                                                                  • Yes No 1 lb raw pecans
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tsp salt
                                                                  • Preheat oven to 350 degrees F. Place nuts in large bowl. Add butter and mix until coated. Add salt and stir again. Spread in single layer in large sided baking sheet. Bake to 15 to 20 minutes. Stir occassionaly. Cool in pan for 15 minutes on cooling rack. Transfer to paper towels to cool completely. Freezes beautifully.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hot Milk with louiza (lemon verbena) is popular in Morocco, and a nice alternative to coffee or tea. It can be sweetened to taste with sugar. Lemon verbena is a fragrant herb known for not only its aroma and flavor, but also for a number of medicinal properties. In Morocco it's often used as an expectorant or to aid with digestion. Although the name lemon verbena might imply a strong flavor, I find louiza to add a mild, sweet essence when steeped in hot liquids. I was surprised at how delicious Hot Milk with Louiza actually is. Also try Moroccan Tea with Louiza.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 7 dried verbena leaves
                                                                  • Yes No sugar, granulated
                                                                  • Heat the milk almost to scalding and pour into a mug. Add the dried verbena leaves and leave the milk to steep for several minutes. Remove the leaves, add sugar to taste, and enjoy.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Various autumnal delights combine for a festive holiday cocktail. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 cup apple cider
                                                                  • Yes No 3 cup brandy
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No crushed ice
                                                                  • Place cranberries, 1/4 cup of the water, and the brown sugar in a large bowl and mash with a potato masher until the cranberries are completely smashed and the brown sugar has dissolved slightly.
                                                                  • Add the remaining 1 1/4 cups water, apple cider or juice, brandy, lemon juice, and maple syrup and stir vigorously until well combined and the sugar has completely dissolved. Pour the mixture through a strainer set over a 10-cup pitcher and discard the solids left in the strainer. Chill for at least 1 hour, or until cold.
                                                                  • If desired, transfer the mixture to a punch bowl and top with apple slices. To serve, pour 3 ounces of the punch into a highball glass filled with ice. Garnish with a thin slice of apple.
                                                                  Yields: 21servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 8 count tube refrigerated crescent rolls
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Heat oven to 375° F. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.
                                                                  Yields: 8croissants
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature. Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried black eyed peas, in water overnight
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 3 tbsp diced dill weed
                                                                  • Yes No 5 oz salad greens
                                                                  • Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to 30 minutes. Drain and set aside.
                                                                  • Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
                                                                  • Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
                                                                  • In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This is a lovely reinvention of the macaroni and cheese that my mom made when I was growing up. With leeks, too.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 cup uncooked whole wheat elbow macaroni
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 2 large leeks, white and light green parts only
                                                                  • Yes No 3 tbsp whole wheat flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 cup grated cheddar cheese
                                                                  • Yes No 1 cup grated monterey jack cheese
                                                                  • Yes No 1/2 cup grated fresh mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Heat oven to 375°F and lightly grease a shallow 2-quart baking dish.
                                                                  • Bring a large pot of water to boil for the pasta. Add 2 teaspoons salt. When the water returns to a boil, stir in the pasta and cook until al dente, about 6 minutes. Drain the pasta and set aside.
                                                                  • Meanwhile, in a medium sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add the leeks and 1/2 teaspoon salt. Sauté for 5 to 7 minutes, until the leeks are lightly browned. Remove from the heat and set aside.
                                                                  • Warm the remaining 3 tablespoons olive oil in a medium saucepan over medium-low heat and whisk in the flour. Cook for 3 to 4 minutes, whisking every 30 seconds, until the flour is a darker shade of brown.
                                                                  • Raise the heat to medium, add the milk, and bring to a simmer, whisking constantly. Simmer for 10 minutes, whisking constantly, until thickened.
                                                                  • Reduce the heat to low, add the vinegar, paprika, cayenne, 1/2 teaspoon salt, 1/2 cup of the cheddar, 1/2 cup of the jack, the mozzarella, and Parmigiano cheese to the white sauce and stir until smooth. Season with black pepper to taste.
                                                                  • Add the leeks and elbows to the white sauce, gently stir well, and pour into the baking dish.
                                                                  • Sprinkle the remaining 1/2 cup cheddar and 1/2 cup jack over the top and garnish with the chopped rosemary.
                                                                  • Bake for 35 to 40 minutes, until lightly browned and crisp on top. Serve hot.
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  A fruit-based version on the Vodka Martini.

                                                                  Ingredients
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz apple schnapps
                                                                  • Yes No 1 oz apple juice
                                                                  • Yes No slice apple
                                                                  • Shake the vodka, apple schnapps, and apple juice with ice; then strain into a chilled cocktail glass. Garnish with an apple slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  A saute pan with a nonstick surface won't work for this recipe; you need the cooked-on bits left in the pan to make a flavorful sauce. Dried sour cherries are available at specialty food stores.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork loin roast
                                                                  • Yes No 1 cup dried sour cherry
                                                                  • Yes No 1 cup port wine
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
                                                                  • In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
                                                                  • In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
                                                                  • Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Parsnip Bacon
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb large parsnip
                                                                  • Yes No vegetable oil
                                                                  • Yes No smoked salt
                                                                  • Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper-lined cookie sheet. Season with smoked salt. Cover with a sheet of parchment and top with another cookie sheet. Bake at 300° for 1 hour and 15 minutes, until crisp. Let cool before serving.
                                                                  Yields: 15slices
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner. Prep and Cook Time: 30 minutes, plus 30 minutes of marinating time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 3 tbsp organic sugar, granulated
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 organic chicken breast half (bone-in, skin-on)
                                                                  • Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
                                                                  • On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.
                                                                  • Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup mashed ripe banana
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Cook: 5 min., Steep: 10 min.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 7 green tea bags
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1 lime
                                                                  • Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags.
                                                                  • Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice.
                                                                  • Note: For testing purposes only, we used Bigelow Green Tea.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2qt. (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    bigelow
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Bigelow

                                                                  These smoky-sweet wings get a complex heat from a combination dry-rub and sauce. The two-temperature baking method gives them a satisfying crunch without frying.

                                                                  Ingredients
                                                                  • Yes No 6 lb uncut chicken wings
                                                                  • For the rub: Combine spices in a large bowl, adding salt and fresh-ground black pepper to taste. Toss the wings in the spice mixture, and let wings sit at room temperature for 30 minutes.
                                                                  • Arrange wings on wire racks set on sheet trays. Place the wings in a cold oven and set for 275º. Cook for 30 minutes, until the fat begins to render and drip down onto the trays.
                                                                  • Raise oven temperature to 475º. Continue to cook wings until golden brown and crispy, about 30-45 minutes more, rotating the trays and flipping the wings halfway through the cooking. If the wings are not crispy after 45 minutes, run them under the broiler until crispiness is achieved. After the wings are crispy, let them cool slightly. Cut chicken into wings and drumettes, if desired.
                                                                  • For the sauce: Mix hot sauce and barbecue sauce together. Pour half the sauce around the edges of a large bowl. Add the wings and toss to coat, adding reserved sauce as necessary. Serve immediately with celery, carrots, and blue cheese sauce for dipping.
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Make your family some homemade pancakes for breakfast today.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup organic flour
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 organic egg
                                                                  • Yes No 1 3/4 cup organic milk
                                                                  • Yes No 1/4 cup oil
                                                                  • In a large bowl, combine dry ingredients with wire whisk. In a small bowl, with an electric mixer, combine eggs, milk and oil. Slowly add wet ingredients to dry ingredients. Hand mix only until large lumps are gone. Heat griddle or frying pan. Lightly grease pan. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer. Makes about 16 4-inch pancakes.
                                                                  Yields: 164-inch pancakes
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 1 1 1/2 lb pork tenderloin
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
                                                                  • Combine paprika and next 5 ingredients (paprika through garlic).
                                                                  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
                                                                  • Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: about 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Crystal

                                                                  Good fish and chips are becoming harder to find these days, but there are still some good boys out there making the real deal. However, if you want to make your own at home, here's the recipe I use. Unless you've got a really big fryer I'd say it's not really worth trying to make fish and chips at home for more than 4 people ? otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) ? and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

                                                                  Ingredients
                                                                  • Yes No sunflower oil
                                                                  • Yes No ½ tsp teaspoon sea salt
                                                                  • Yes No 1 tsp 1 teaspoon freshly ground black pepper
                                                                  • Yes No nice white fish fillets, pinboned
                                                                  • Yes No flour
                                                                  • Yes No pint good beer
                                                                  • Yes No 3 tsp 3 teaspoons baking powder
                                                                  • Yes No potatoes, and chips
                                                                  • Yes No knob a of butter
                                                                  • Yes No handful 4 handfuls of podded peas
                                                                  • Yes No handful, small a of fresh mint
                                                                  • Yes No lemon juice
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Good fish and chips are becoming harder to find these days, but there are still some good boys out there making the real deal. However, if you want to make your own at home, here's the recipe I use. Unless you've got a really big fryer I'd say it's not really worth trying to make fish and chips at home for more than 4 people – otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish filets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish filet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.• from Jamie's Dinners
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook