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                                                                  Ingredients
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1 25 oz tomato sauce
                                                                  • Yes No 1 1/2 lb ground beef
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Preheat oven to 375°F. In a large pot of boiling salted water, cook spaghetti, stirring often, until al dente, about 10 minutes. Drain well in a colander. In a large, wide saucepan or deep skillet, heat tomato sauce over low heat while you proceed.
                                                                  • While pasta is cooking, combine beef, soaked bread crumbs, cheese, onion, parsley, egg, garlic and salt in a large bowl. Form mixture into balls slightly larger than golf balls. (They will shrink as they cook.) Lay meatballs out on two nonstick or oiled baking sheets and bake in oven until nicely browned, about 10 minutes.
                                                                  • Transfer meatballs from oven with tongs and place into simmering sauce to combine. Serve meatballs and sauce on top of spaghetti.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Cherry Clafoutis
                                                                   1 h 30 m

                                                                  Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 4 cup sweet cherries
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No powdered sugar
                                                                  • Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.
                                                                  • Preheat the oven to 400°F.
                                                                  • Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherriesin the bottom of the dish.
                                                                  • Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.
                                                                  • Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with the toasted almonds and dust with confectioners’ sugar, if you like, before serving.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No salt and pepper
                                                                  • In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
                                                                  • Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
                                                                  • Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
                                                                  Yields: 16deviled eggs; 8 servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup domino granulated sugar
                                                                  • Yes No 1/2 cup firmly packed domino light brown sugar
                                                                  • Yes No 2/3 cup creamy usa peanut butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup bisquick original all purpose baking mix
                                                                  • Yes No 2/3 dash cup almond toffee bits
                                                                  • Yes No 2/3 cup coarsely chopped usa peanuts
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • Yes No 10 oz vanilla caramels
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • TIP: The chocolate drizzle on the cookies will harden as it cools.
                                                                  • Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
                                                                  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
                                                                  • Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
                                                                  • Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    nestle toll house
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Nestlé Toll House
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 tbsp organic butter
                                                                  • Yes No 2 cup almond
                                                                  • Butter a large baking sheet; set aside.
                                                                  • Combine sugar and water in a 3-quart heavy saucepan. Bring to a boil, stirring gently to dissolve sugar. Wash down crystals on sides of pan with a small brush dipped in hot water. Insert a candy thermometer. Bring mixture to a boil over medium-high heat; cook until thermometer reaches 280 degrees, washing down crystals occasionally.
                                                                  • Reduce heat to medium; stir in butter and almonds. Mixture will crystallize, but continue to cook until mixture melts and thermometer registers 306 degrees, stirring often to blend melting sugar with crystallized sugar. Quickly pour mixture onto prepared baking sheet. Let cool. When hardened, break into pieces. Store at room temperature in an airtight container.
                                                                  Yields: 1 ½pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour

                                                                  Adding a touch of lemon zest and spice really perks up this classically delicious apple tarte Tatin recipe. Add a scoop of vanilla ice cream or Chantilly cream to the dessert for a rich after-dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1 frozen puff pastry
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 lb sweet tart cooking apples
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/16 tsp allspice, ground
                                                                  • Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
                                                                  • Melt the butter in a 10-inch ovenproof skillet. Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue. Remove the skillet from the heat and set it aside.
                                                                  • Preheat the oven to 400F. Cut the apples lengthwise into 1/3-inch slices. Toss the apple slices gently, but thoroughly, with the lemon zest, cinnamon, and allspice. Arrange the apples in a single layer in the hot caramel in the skillet.
                                                                  • Return the skillet to the stovetop and cook the apples over medium heat for 15 minutes, until the apples start to turn tender. Remove the skillet from the heat and drape the pastry over the spiced apples, fitting the overhang down between the fruit and the sides of the skillet. Bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tarte Tatin in the skillet for 30 minutes before inverting it onto a serving platter.
                                                                  • This apple tarte Tatin recipe makes 8 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 350°.
                                                                  • In a mixing bowl, beat the eggs until blended, and then add salt and pepper.
                                                                  • Roll the chicken pieces first in flour, then in the eggs, then in the breadcrumbs or crushed corn flakes.
                                                                  • Place breaded chicken pieces in a no-stick baking pan and bake for 30 minutes, until coating is brown and crunchy.
                                                                  • Serve with an assortment of dipping sauces, such as mayonnaise, ketchup, honey, mustard, yogurt, or sour cream.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz mexican style stewed tomatoes
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp espresso powder
                                                                  • Yes No 2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 chipotle chile, canned in adobo sauce
                                                                  • Yes No 4 tsp salt free mexican seasoning
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
                                                                  • Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
                                                                  • Preheat broiler.
                                                                  • While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160° (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 3 ounces pork and 1/4 cup sauce)
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery.

                                                                  Ingredients
                                                                  • Yes No 2 lb squid
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp wine vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp basil
                                                                  • Yes No 1/2 head greens
                                                                  • Yes No 1/4 2 oz cup drained pimiento
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 4 scallion
                                                                  • Light the grill. In a medium bowl, toss the squid with 1/4 cup of the oil and 3/4 teaspoon of the salt.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Stir in the remaining 1/2 cup oil with a fork. Stir in the basil.
                                                                  • Grill the squid quickly over high heat, turning once, until just done, 1 to 2 minutes per side. Remove. When cool enough to handle, cut the bodies into 1/2-inch rings and cut the tentacles in half. Add the squid, lettuce, pimientos, olives, and scallions to the dressing and toss.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp drained horseradish
                                                                  • Yes No 1 lump lb crabmeat, picked free of shell
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
                                                                  • In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A good way to use up leftover kimchi and steamed rice is in this fried rice dish. The kimchi adds crunch and spice to the fried rice. Include some sautéed shrimp and you’ve got a complete dinner in just one pan. What to buy: Try your hand at homemade kimchi with CHOW

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/4 cup napa cabbage kimchi
                                                                  • Yes No 1 tsp korean chile paste
                                                                  • Yes No 4 cup brown rice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No 2 medium scallion
                                                                  • Yes No 1 medium lime
                                                                  • Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Meanwhile, pat the shrimp dry with paper towels. Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, about 2 minutes. Remove to a plate; set aside.
                                                                  • Add the remaining tablespoon of oil to the pan and heat until shimmering. Add the kimchi and chile paste and stir-fry until fragrant and heated through, about 1 minute. Add the rice, fish sauce, and soy sauce and season with salt. Cook, stirring constantly, until the mixture is heated through, about 3 to 4 minutes.
                                                                  • 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 the eggs with salt and pepper. Remove the pan from heat, fold the eggs into the rice mixture, add the reserved shrimp, lime juice, and sesame seed oil, and stir to combine. Taste and season with more salt and lime juice as needed. Sprinkle with the scallions and serve immediately with the lime wedges.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 8 oz breaded shrimp
                                                                  • Yes No 4 cup coleslaw mix
                                                                  • Yes No 1/2 cup ranch dressing
                                                                  • Yes No 1 large baguette
                                                                  • Yes No 2 medium tomato
                                                                  • Bake the shrimp according to the package directions. Meanwhile, in a large bowl, combine the coleslaw mix and dressing. Cut the baguette crosswise into 4 pieces and split each in half lengthwise. Layer the bottoms with the coleslaw and tomatoes. Divide the shrimp evenly among each and top with the remaining bread.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 parsley
                                                                  • Yes No one 2 oz piece of prosciutto
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 2 lb octopus tentacles
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tsp chinese fermented black beans
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp minced red bell pepper
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1/2 small bartlett pear
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp blond miso
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp squid ink
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 16 baby arugula leaves
                                                                  • Yes No 1 small bartlett pear
                                                                  • PREPARE THE OCTOPUS: In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt. Cover, bring to a boil and simmer over moderate heat for 5 minutes. Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry.
                                                                  • MEANWHILE, MAKE THE BLACK BEAN-PEAR SAUCE: In a small skillet, heat the vegetable oil. Add the black beans and cook over moderate heat for 2 minutes. Add the garlic, ginger and shallot and cook until softened, about 4 minutes. Add the red bell pepper and jalapeño and cook until starting to soften, about 2 minutes. Stir in the pear and remove from the heat. Stir in the lemon juice and chives.
                                                                  • MAKE THE MISO VINAIGRETTE: In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water. Season with salt and pepper.
                                                                  • FINISH THE DISH: In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt. In a skillet, heat the vegetable oil until shimmering. Add the octopus and cook over high heat until browned all over, about 6 minutes. Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick.
                                                                  • Spread the vinaigrette on 4 plates and top with the octopus. Spoon the black bean-pear sauce over the octopus. Garnish with the arugula and pear wedges and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Roasted garlic mashed with a portion of white beans thickens the soup. As the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 cup chopped escarole
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup basic marinara
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 15 oz pink beans
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No sage
                                                                  • Preheat oven to 350°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.
                                                                  • Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.
                                                                  Yields: 6servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 3 tbsp crumbled blue cheese
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 12 oz romaine heart
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 6 ingredients, stirring with a whisk. Cover and chill.
                                                                  • Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.
                                                                  • Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Mojito Italian Ices
                                                                   5 h 20 m

                                                                  Mojitos are a bartender's nightmare (oh, the muddling). But these frozen versions achieve the sweet mint flavor of the rum cocktail without the elbow grease, thanks to a whirl in the blender.

                                                                  Ingredients
                                                                  • Yes No 1/2 tbsp finely grated lime zest
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup chopped mint
                                                                  • Yes No 1/4 cup light rum
                                                                  • Yes No mint
                                                                  • Puree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum. Divide among twelve 3-ounce paper cups ( nycake.com ). Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 5 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup rice vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 thai red chiles
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup fresh tangerine juice
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 1 lb large green mangos
                                                                  • Yes No 2 seedless cucumber
                                                                  • Yes No two 6 oz, thick bunches watercress
                                                                  • Yes No 1/2 cup shredded basil
                                                                  • Yes No 1/3 cup coarsely chopped mint
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1 jumbo lump lb crab
                                                                  • Yes No 3 scallion green tops
                                                                  • In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.
                                                                  • Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar.
                                                                  • In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl. Add the dressing and toss well. Transfer the salad to plates and mound the crab on top. Garnish with the scallions and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 5 6 to 8 oz apple
                                                                  • Yes No butter
                                                                  • Yes No 14 oz soft caramels
                                                                  • Yes No 10 oz white chocolate
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.
                                                                  • In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.
                                                                  • Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
                                                                  • Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.
                                                                  • Return pan of water to a boil; remove from heat. Place 10 ounces white chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.
                                                                  • Dip the bottom half of each apple in the white chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess white chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes. Using a fork, drizzle 4 ounces melted bittersweet or semisweet chocolate on all sides.
                                                                  • If desired, place about 1 cup chopped toasted hazelnuts (optional; we love the way these look without the nuts) on a plate. Roll bottom third of each apple in hazelnuts to coat. Refrigerate until chocolate is firm, about 15 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft

                                                                  Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This dish is low in fat yet high in fiber, protein, and calcium.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 15 oz dark kidney beans
                                                                  • Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4(serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 medium lb prawn
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1 1/2 tsp madras curry powder
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp prepared chile paste
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No coconut rice
                                                                  • Combine prawns, 1/2 the garlic, the fish sauce, curry powder, turmeric, and black pepper in a large bowl and set aside to marinate for 10 minutes.
                                                                  • Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer. Add the remaining garlic and the ginger and cook and stir until fragrant, about 45 seconds. Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes. Add the paprika and chile paste and stir until the onion is evenly coated.
                                                                  • Add the prawns and arrange them in one layer on the bottom of the skillet. Raise the heat to medium high and cook until just opaque, about 3 minutes, turning the shrimp over halfway through. Then stir until the shrimp are fully cooked (cut into a piece for a peek). Sprinkle with chopped cilantro and stir with a couple more flourishes.
                                                                  • Garnish with cilantro sprigs and serve with Coconut Rice and a vegetable side dish.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Brown-rice gives this vegetarian stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice has.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 3 cup brown rice
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No coarse salt and freshly ground pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 oz flavored tofu
                                                                  • In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
                                                                  • Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
                                                                  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Patacones (known as tostones in Central America) are twice fried rounds of green plantain. Fried green plantain (plátano verde) is starchy and sweet, and absolutely fantastic dipped in creamy aji amarillo sauce. I like to use plantains that are still green but just starting to ripen (with a touch of yellow on the skin). Plantains become sweeter and less starchy as they ripen, but they also lose their firmness.

                                                                  Ingredients
                                                                  • Yes No 3 green plantain
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No creamy aji sauce
                                                                  • Slice the ends off of each plantain, then slice unpeeled plantains crosswise into 1 1/2 wide circles. Place plantain slices in a bowl of salted water to soak for 1 hour. Peel the plantain slices. If the peel does not come off easily, make a slit through the skin with a sharp knife first, and then peel it off. Place the peeled plantain slices on paper towels and pat dry. Heat 1-2 inches of vegetable oil in a heavy skillet to 350 degrees. Place plantain slices in the oil and cook until golden (plantain should sizzle gently), working in batches if necessary. Drain on paper towels. Use the bottom of a glass or bottle to smash/flatten the slices of plantain into disks about 1/3-1/2 inch thick. Return flattened plantains to the hot oil and fry until deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt. Serve plantain warm with aji sauce for dipping.
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup plain yellow cornmeal
                                                                  • Yes No 1/2 tsp montreal steak seasoning
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 2 cup medium zucchini
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 petite, 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
                                                                  • Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
                                                                  • Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
                                                                  • Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
                                                                  • Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 6 thick cut, 8 oz strip bacon, pieces
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 lb beef chuck
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 cup low-sodium chicken stock
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 lb cremini mushrooms, caps
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 cup dark stout
                                                                  • Yes No 7 thyme
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 lb new potato
                                                                  • Yes No 12 oz pearl onion
                                                                  • Yes No 1 lb wide egg noodles
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1/2 cup grated prepared horseradish
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 2 medium carrot
                                                                  • Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
                                                                  • Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
                                                                  • Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
                                                                  • Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
                                                                  • Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
                                                                  • Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
                                                                  • Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
                                                                  • Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
                                                                  • Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: 1 1/2 hours, plus at least 2 hours of marinating time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/2 lb chicken wings
                                                                  • In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
                                                                  • Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb large eggplant
                                                                  • Yes No salt
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1/2 cup diced basil
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.
                                                                  • Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
                                                                  • Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 3 onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 lb portobello mushroom cap
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb ziti pasta
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
                                                                  • In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
                                                                  • In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  These are heaven: fried sole on a fresh baguette. How can you go wrong? I always make the sandwiches for us and fry the sole in little strips for the kids, the perfect fish finger. Recipe from My Father's Daughter by Gwyneth Paltrow/Grand Central Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 3 fillets dover sole
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup plain bread crumb
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No spicy mayo
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 cup loosely packed baby arugula
                                                                  • Yes No 1/2 cup bread and butter pickle coins
                                                                  • Yes No 1 1/2 tbsp tomato ketchup
                                                                  • Yes No 1 cup vegenaise
                                                                  • Yes No 1 1/2 tbsp lee's homemade sriracha
                                                                  • Dip the fish in the milk and then dredge it in the bread crumbs. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.
                                                                  • While the fish is cooking, slather the mayo on the cut sides of the bread and lay the arugula and pickles evenly on one side. Cut the fish fillets in half lengthwise and evenly layer them on top of the arugula and pickles. Sandwich with the other piece of baguette, cut into quarters, and serve with the remaining half of the lemon cut into wedges.
                                                                  • For the mayo: mix everything together.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Miniature sandwiches have fun appeal, especially when filled with tender roast beef, sweet caramelized onions, and assertive horseradish mayonnaise. Without all of the fat from burger patties to worry about, you can enjoy a couple of these beauties guilt-free.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup horseradish mayonnaise
                                                                  • Yes No 8 3 inch slider buns, and toasted
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 oz roast beef
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 10 gherkin
                                                                  • Yes No 2 cup watercress
                                                                  • Divide the horseradish mayonnaise among the tops and bottoms of the buns (about 2 teaspoons per bun). Season generously with salt and pepper. Divide the roast beef among the 8 bottom buns. Top each slider with caramelized onions, cornichons, and watercress and close with a top bun.
                                                                  Yields: 8sliders (4 servings)
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 16 oz gnocchi
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parmesan cheese
                                                                  • Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
                                                                  • Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.

                                                                  Ingredients
                                                                  • Yes No 1 lb sushi grade ahi tuna, also known as yellowfin tuna
                                                                  • Yes No 1/2 cup diced english cucumber
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 4 tsp sesame seed
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No furikake wonton crisps
                                                                  • Place a serving dish in the refrigerator to chill, at least 30 minutes.
                                                                  • Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
                                                                  • Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, 3 teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.
                                                                  • Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 large watermelon radish
                                                                  • Yes No 1 small black radish
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
                                                                  • Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
                                                                  • Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper. Serve the quinoa in bowls, topped with the vegetables.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 small lb organic red potato
                                                                  • Yes No 1 head organic garlic
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Heat the grill to medium. In a large bowl, combine potatoes, unpeeled cloves from head of garlic, and olive oil; season with salt and pepper
                                                                  • Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
                                                                  • Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3 cup blackberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 8 slice thin lime slices
                                                                  • Yes No blackberry
                                                                  • Place 1 cup water and 3 cups blackberries in a blender; process until smooth. Press blackberry puree through a sieve into a large pitcher; discard seeds. Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  In a flash of genius, Marcia Kiesel's sister Susie bought her favorite fresh pierogi, brushed them with olive oil, and threw them on the grill. These crisp appetizers have become such a family standby Marcia is always trying to come up with new toppings. Two of her favorites: grilled mushrooms and scallions, and spicy fresh salsa.

                                                                  Ingredients
                                                                  • Yes No 2 dozen fresh, potato pierogi
                                                                  • Yes No olive oil
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb shiitake mushroom
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 cup sour cream
                                                                  • Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
                                                                  • Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
                                                                  • Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Bread pudding is a favorite around here, so we decided to make an extra-rich version using croissants instead of bread. Paired with Armagnac-soaked prunes and a rich custard, this is a simple, elegant dessert. What to buy: Armagnac is a brandy from the Bordeaux region of France; it can be found at high-end liquor stores. If you can’t find it, substitute Cognac or a drinkable brandy. We found that fresher croissants made for a silkier pudding, but this recipe is also a great way to use up stale ones.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted prune
                                                                  • Yes No 1/3 cup armagnac
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 5 1 lb croissant
                                                                  • Quarter prunes and combine with Armagnac in a medium bowl. Set aside and let soak until prunes are slightly plump but not all liquid is absorbed, about 10 minutes. Heat the oven to 325°F and arrange the rack in the middle. Strain prune mixture, reserving prunes and Armagnac separately.
                                                                  • Whisk together reserved Armagnac, half-and-half, milk, eggs, egg yolks, 3/4 cup sugar, vanilla extract, and almond extract in a medium bowl until well combined; set aside. Evenly distribute croissant pieces and prunes in a 13-by-9-inch baking dish, pour custard mixture over croissants and prunes, and allow to soak for 15 minutes. Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
                                                                  • Evenly distribute remaining 2 tablespoons sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish.
                                                                  • Bake until custard is set and top is lightly browned, about 1 hour. Serve warm, at room temperature, or cold, and top with ice cream or Caramel Sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Constant stirring gives risotto its creamy texture.

                                                                  Ingredients
                                                                  • Yes No 1 medium butternut squash
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
                                                                  • In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
                                                                  • Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This cucumber drink recipe featured at Brooklyn's Pies n Thighs uses fresh ginger for an added kick, with a hint of lime juice to round out the flavors.

                                                                  Ingredients
                                                                  • Yes No ½ cup water
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No 5 medium cucumber
                                                                  • Yes No 4 cup water
                                                                  • Yes No one piece fresh ginger
                                                                  • Yes No ½ cup lime juice
                                                                  • Yes No crushed ice
                                                                  • Make the simple syrup: Combine the sugar and water in a 2-quart saucepan. Bring to a boil and let simmer for 3 minutes, stirring occasionally until all of the sugar is dissolved. Remove from heat and let cool completely before use. Set aside 4 tbsp. Remaining simple syrup can keep refrigerated for up to weeks.
                                                                  • Make the agua fresca: fill a blender or food processor with the chopped cucumbers, water, and the fresh ginger. Blend or process on high, repeating until all of the cucumber has been puréed. Pour the mixture into a strainer layered with cheesecloth. Strain out and discard all of the solids. Stir in 4 tbsp. of the simple syrup and the fresh lime juice. Serve over ice.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb mushroom
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 6 oz clams in juice
                                                                  • Yes No 1 cup italian style bread crumb
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.
                                                                  • Drain clams, reserving 2 tablespoons liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.
                                                                  • Brush remaining butter on mushroom caps; place mushrooms, stemside up, on a lightly greased baking sheet or jellyroll pan. Spoon stuffing evenly into mushrooms.
                                                                  • Broil stuffed mushrooms 5 inches from heat 10 minutes or until lightly browned.
                                                                  Yields: 20mushrooms
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil

                                                                  Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu will remove excess water and allow it to soak up the peppery marinade. This recipe is also featured in "Martha Stewart's Dinner at Home."

                                                                  Ingredients
                                                                  • Yes No 1 1/2 14 oz firm tofu, from two 14 ounce packages
                                                                  • Yes No 2 tbsp tamari soy sauce
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No soy lemon dipping sauce recipe
                                                                  • Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
                                                                  • Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This riff on a classic Chinese dish uses fresh orange juice and zest to bump up the citrusy flavor. To save time, buy pre-trimmed broccoli florets in the produce department.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb firm tofu, weighted
                                                                  • Yes No 1 lb broccoli floret
                                                                  • In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
                                                                  • Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
                                                                  • Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Divide among 4 bowls and serve with rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish poached pears with chocolate sauce or gruszki w czekoladzie is typical of the stewed or poached not-so-sweet fruit desserts Poles love. For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Makes 4 servings Polish Poached Pears with Chocolate Sauce or Gruszki w Czekoladzie

                                                                  Ingredients
                                                                  • Yes No 4 firm ripe bosc pears, and, stem left intact
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 recipe hot chocolate sauce
                                                                  • Either leave the pears whole or cut them in half. Add sugar and water to a large saucepan and heat it until the suar has dissolved completely. Add pears to pan. Bring to a boil. Immediately reduce heat to low and simmer, uncovered, 15-20 minutes or until the tip of a boning knife (or one with a slender blade) can be inserted easiy into the pears. But do not cook the pears to the mushy state. Remove from poaching liquid and cool. To serve: Either place a small ladleful of hot chocolate sauce on the bottom of a plate and put the whole pear or two halves) in the middle, or ladle the chocolate sauce over the pears.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 12 oz sweet
                                                                  • Yes No 2 oz grand marnier
                                                                  • Yes No 8 orange
                                                                  • Fill a pitcher two-thirds full with ice. Add the vermouth, rye, Grand Marnier and bitters and stir for 30 seconds to chill. Strain into 8 chilled martini glasses; top each with a twist.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Asparagus and cherries is not a pairing you normally hear of, let alone see in taco form, but when we tasted this combination during our recent trip to Washington state, we felt like we'd been let in on a marvelous secret.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus spears, woody
                                                                  • Yes No olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lb cherry
                                                                  • Yes No corn tortilla
                                                                  • Yes No queso fresco cheese
                                                                  • Yes No cilantro
                                                                  Cuisine:YesNomexican

                                                                  )

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup chocolate chip
                                                                  Ingredients
                                                                  • Yes No 2 x 7 rib racks of lamb
                                                                  • Yes No 2 firm eggplants
                                                                  • Yes No 8 ripe plum tomatoes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 8 cloves of garlic, skin left on
                                                                  • Yes No dried oregano
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No marjoram
                                                                  • Yes No 1 of pitted black olives
                                                                  • Yes No handful, large 1 of fresh mint
                                                                  • Yes No a pinch a pinch of sugar
                                                                  • Yes No good red wine vinegar
                                                                  • Preheat the oven to 400oF. Criss-cross the fat on the lamb—this will help it render and become nice and crisp. Place to one side.Slice your eggplant crossways into 1-inch thick pieces and cut your tomatoes in half. Lightly brush your eggplant slices all over with extra virgin olive oil, then fry on both sides in a nonstick pan to give them just a little color. Remove the eggplant from the pan and place on one side of a clean roasting pan. Put your halved toma- toes and whole garlic cloves beside them and sprinkle with a little oregano and seasoning. You could always rip a little fresh basil or marjoram over the tomatoes as well.Season the lamb and fry in your nonstick pan until lightly golden on all sides. Drizzle with a little olive oil, then place the lamb skin-side up next to your eggplant and tomatoes and bake in the preheated oven for 30 minutes to retain a little pink- ness—but you can always cook it to suit your taste. Add the olives a few minutes before the end of cooking, just so they warm through. Remove from the oven and allow the lamb to rest for 5 minutes.Now make some fantastic mint oil. Put the mint into either a mortar and pestle or a blender with a pinch each of salt and sugar, and blitz up until smooth. Add a couple of tablespoons of good red wine vinegar and loosen with 6 tablespoons of extra virgin olive oil. Season to taste and tweak with a little vinegar if need be. This is a fantastic sauce that is great drizzled over your veg and lamb. I like to cut my lamb in half between the ribs and then divide each half into 3 or 4 cutlets. There’s always an extra rib, but that doesn’t necessarily mean that someone else gets more meat than you.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  In German, blitz means variously "bolt," "lightning," "flash" and more, all conveying the concept of "fast," which is exactly what blitz puff pastry is -- a fast version of puff pastry that exists in almost all cuisines. This recipe can be doubled or tripled and larger batches can be made with the dough hook of a stand mixer. Keep the dough well-chilled when working with it and use as little flour as possible when rolling. The dough freezes well. Use in Cherry Cheese Baskets. Here's a larger photo of baked blitz puff pastry.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic unsalted butter
                                                                  • Yes No 3 1/2 cup organic all purpose flour
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Cut the butter into 1/2-inch cubes. Refrigerate until the cubes are chilled and firm. In a large bowl, combine flour and salt. Add butter and toss with your fingertips until butter is coated with flour. Add all but about 2 tablespoons of cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Add additional water, if necessary, as you mix the dough if it is not moist enough to hold together when pressed into a ball. Cover dough tightly with plastic wrap. Refrigerate until butter in dough is firm but not brittle, about 20 minutes. Turn dough out onto a lightly floured work surface or marble. Roll it into a 12x30-inch rectangle approximately 1/2 inch thick. Fold dough in thirds like a letter (this is the first of four 3-folds). Turn dough 90 degrees. Roll dough out again to a rectangle as described above and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Remove dough from refrigerator and, working quickly, continue rolling and folding dough for the third and fourth 3-folds as described above, chilling the dough in between each of these folds for 30 minutes at a time. After completing the final 3-fold, wrap the dough in plastic wrap and allow it to firm under refrigeration for at least 1 hour before using. The dough will last up to 1 week in the refrigerator or may be frozen for up to 2 months. Source: " Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005)
                                                                  Cuisine:YesNogerman
                                                                  Yields: 2 ½pounds blitz puff pastry
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded green cabbage
                                                                  • Yes No 2 cup shredded red cabbage
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large unpeeled fuji apple
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup dark corn sysrup
                                                                  • Yes No 4 1/2 cup dark rye flour
                                                                  • Yes No 2 tsp salt
                                                                  • Note: For a lighter loaf, use 3 to 4 cups dark rye flour, 1/2 cup dark rye meal and 1 cup all-purpose flour. If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes. Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours. Punch down dough and, with floured hands, form into a loaf. Place in a 9-inch-by-5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan). Heat oven to 350 degrees. Bake 30-35 minutes or longer or until instant-read thermometer registers 190 degrees. If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto wire rack to cool completely.
                                                                  Cuisine:YesNorussian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  This is oatmeal to get excited about - hearty steel-cut oats are chilled and cut into triangles, then seared in butter and topped with warm fruit. All of the components can be made a day ahead and reheated.

                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 dash, 7 oz dried mixed fruit bits
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup steel cut oats
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup butter
                                                                  • To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
                                                                  • To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
                                                                  • To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set.
                                                                  • Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
                                                                  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Bulgarian fried bell peppers with feta cheese vary slightly from region to region in the Balkans, but they are usually served as an appetizer or light snack. They can be made with red, yellow, orange or green peppers. View this larger image. Makes 4 servings of Bulgarian Fried Bell Peppers

                                                                  Ingredients
                                                                  • Yes No 4 long bell pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup crumbled bulgarian feta cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 small hot chile
                                                                  • Yes No all purpose seasoned flour
                                                                  • Heat broiler. Wash and dry peppers. Slit open lengthwise, leaving the stem and two halves connected. Remove the seeds and membranes. Carefully spread open peppers and place under broiler, skin-side up, until charred and blackened. Transfer to a plate, cover with plastic wrap and let steam for about 10 minutes or until cool enough to handle, then remove skin from peppers and set aside. In a medium bowl, combine 1 beaten egg, feta cheese, parsley and chile pepper, if using. Salt and pepper insides of peppers and fill with cheese mixture. Reshape the peppers so they look whole. Dredge them in seasoned flour, the other beaten egg, and flour again. In a large skillet over low heat, fry peppers slowly in olive oil for about 10 minutes, turning once, or until golden brown and the filling is set. Drain on paper towels and serve as an appetizer or as a vegetarian main course with shopska salata.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2/3 cup shredded monterey jack cheese
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 16 1 lb large shrimp
                                                                  • Yes No 1 garlic clove
                                                                  • Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.
                                                                  • Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
                                                                  • In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.
                                                                  • Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Grilling the vegetables lends this pasta salad a pleasant, smoky flavor. You can prepare and chill it up to a day ahead. To save time, drain and chop a seven-ounce jar of roasted red bell peppers. Slide a skewer or toothpick through the red onion to hold them together as they cook. If you're sensitive to spicy food, seed the jalapeño.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
                                                                  • Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The citrusy dressing on this Caribbean-inspired hearts of palm salad is marvelously dense with fresh cilantro, shallots, lemon juice and honey. The oranges here release juice as they sit, so be sure to serve the salad right after you make it.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup cilantro
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 navel orange
                                                                  • Yes No two 14 oz hearts of palm
                                                                  • Yes No 3 watercress
                                                                  • Yes No 4 cup grape tomato
                                                                  • In a blender, combine the cilantro leaves, shallot, lemon juice, red wine vinegar and honey and pulse until the cilantro is finely chopped. With the machine on, add the olive oil in a steady stream and blend until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a very large bowl, cut in between the membranes, releasing the sections into the bowl. Add the hearts of palm, watercress and tomatoes and toss gently. Add the vinaigrette and toss to coat. Serve right away.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Tex-Mex Pizza
                                                                   26 m
                                                                  Ingredients
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Yes No 8 oz mexican cheese
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No 1/2 cup diced yellow tomato
                                                                  • Yes No 1 1/2 cup prepared guacamole
                                                                  • Yes No 1 cup red salsa cilantro
                                                                  • Arrange oven rack in bottom of oven, and preheat oven to 450°F.
                                                                  • Place 2 tortillas on each of 2 large baking sheets. Sprinkle 1/3 cup beans and 1/2 cup cheese on each tortilla, leaving a 1-inch border. Bake 1 sheet at a time until edges are browned and cheese is bubbly, about 8 minutes. Cut into quarters, top with tomato, guacamole and salsa. Garnish with cilantro.
                                                                  • Repeat with remaining ingredients.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Leftover turkey or a rotisserie chicken works equally well in this easy casserole dotted with Christmas red and green. Crisp sourdough croutons are its crowning glory. Use bagged broccoli florets from the grocery produce section. There's no need to precook the broccoli--it will be crisp-tender when the casserole is bubbly. Prep: 16 min.; Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 5 oz sourdough bread
                                                                  • Yes No 1/2 cup refrigerated parmesan cheese
                                                                  • Yes No 3 small cup broccoli floret
                                                                  • Yes No 3 cup chopped cooked chicken
                                                                  • Yes No 1/2 cup drained roasted red pepper
                                                                  • Yes No 1 10 oz refrigerated alfredo sauce
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.
                                                                  • Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.
                                                                  • Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  My grandfather used to drive an hour from Providence to our house in Boston to roll these breakfast beauties every other Sunday morning. He served them with bagels, cream cheese, and lox. You can get creative and roll anything you like into them.

                                                                  Ingredients
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 1/2 tsp organic milk
                                                                  • Yes No 1 1/2 tsp organic unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Heat an 8- to 9-inch crêpe pan or nonstick frying pan over medium heat until hot, about 3 to 4 minutes.
                                                                  • Meanwhile, place the egg and milk or water in a small bowl and beat with a fork until pale yellow and mixed thoroughly.
                                                                  • Melt the butter in the pan and, using a rubber spatula, spread it around to evenly coat the pan. When the butter foams, pour in the egg mixture and tilt the pan so it spreads to the edges and makes a perfect circle. Let sit undisturbed until the egg just starts to set around the edges, about 30 to 60 seconds.
                                                                  • Using the rubber spatula and a fork, start at one side and roll the egg over itself, an inch at a time, until completely rolled up. For soft, runny eggs, remove from the pan immediately. For more well-done eggs, lightly brown the bottom side, then flip and lightly brown the other side. Season as needed with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.

                                                                  Ingredients
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 tbsp sliced shallot
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No 4 slice lemon
                                                                  • Yes No 2 parsley
                                                                  • Yes No 4 6 oz, 1 inch thick skinless salmon fillet
                                                                  • Yes No 1/2 cup low-fat mayonnaise
                                                                  • Yes No 1/4 cup chopped sorrel
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 2 tbsp chopped chervil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup sugar snap peas
                                                                  • Yes No 8 cup bibb lettuce
                                                                  • To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.
                                                                  • To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.
                                                                  • Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No