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                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz jamaican rum
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Fill a cocktail shaker with ice. Add the rum, lemon juice and orgeat and shake well. Strain into a chilled coupe and garnish with the cayenne.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Use real maple syrup for best results.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp maple flavoring
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
                                                                  • Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
                                                                  • Preheat oven to 350°.
                                                                  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl; stir with a whisk.
                                                                  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350° for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white, and walnut mixture.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 48cookies (serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 small cup white bread
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1 1/2 cup coarsely chopped roasted red bell peppers
                                                                  • Yes No 2 lb beefsteak tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
                                                                  • Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  Time: 30 minutes, plus marinating time. The flavor in this dish, like Guy Fieri himself, just doesn't stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while you're at camp.

                                                                  Ingredients
                                                                  • Yes No marinade:
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 lb beef skirt steak
                                                                  • Yes No four herb chimichurri
                                                                  • At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill.
                                                                  • At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri.
                                                                  • Note: Nutritional analysis is per serving of steak only.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 2 1/2 lb medium red cabbage
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 navel orange
                                                                  • In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine. Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature. To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This strawberry margarita recipe tastes better than any you'd get at a Mexican restaurant, and it's cheaper too.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup strawberry
                                                                  • Yes No 2 1/2 cup crushed crushed ice
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp cointreau
                                                                  • Yes No lime
                                                                  • Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  I?m not quite sure where I got the inspiration for this recipe ? I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There?s a slightly Spanish feel to the main ingredients ? think of it as putting a bunch of old friends together and having a good party! My mother?s initial reaction was, ?My God, that?s a lot of garlic, you?ll stink!? But don?t let the amount put you off, for when garlic is roasted in its skin, the pungent flavor is replaced by a jammy sweetness, which is divine.

                                                                  Ingredients
                                                                  • Yes No large 3 bulbs of fresh garlic, and skins left on
                                                                  • Yes No medium 1 white onion
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 cup heavy cream
                                                                  • Yes No 13/4 pintschickenorvegetable stock
                                                                  • Yes No large 1 of ciabatta bread
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No almonds, toasted in the oven
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No
                                                                  • Yes No 1 of fresh cilantro
                                                                  • Yes No handful 1 of fresh mint
                                                                  • I’m not quite sure where I got the inspiration for this recipe — I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There’s a slightly Spanish feel to the main ingredients — think of it as putting a bunch of old friends together and having a good party! My mother’s initial reaction was, “My God, that’s a lot of garlic, you’ll stink!” But don’t let the amount put you off, for when garlic is roasted in its skin, the pungent flavor is replaced by a jammy sweetness, which is divine.Roast the garlic cloves in a preheated oven at 350°F for around half an hour, or until soft to the touch. Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes, until really soft and translucent. Add the cream and the stock, bring to a boil and simmer for 10 minutes, awaiting your garlic. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes. Whiz it until smooth in your food processor with your toasted almonds. Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up cilantro and mint, and drizzled generously with extra virgin olive oil.Try this: You can eat this cold in the summer — it’s obviously going to be thick, which I think is a nice thing, but you can thin it with a little milk or stock if you want to.And this: You may want to up the amount of sherry vinegar to give it that tang you get with a Spanish gazpacho.Or this: There’s a similar recipe from Spain where sliced white grapes are added to the soup — this contrasts really well with the garlic, so give it a go. A handful will do. Nice when eaten both hot and cold
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    tang
                                                                    Brands:
                                                                  • Yes No
                                                                    Tang

                                                                  Serves 4. Chinese broccoli has a unique bittersweet flavor that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.

                                                                  Ingredients
                                                                  • Yes No 1 lb chinese broccoli
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 3 tbsp chicken broth
                                                                  • Yes No 1 tbsp chinese rice wine
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Prepare the broccoli – Cut off the hard stems at the bottom, then wash and drain thoroughly. Cut the stalks and leaves into roughly 1-inch pieces. Cut the ginger into thin slices. Combine the oyster sauce, chicken broth, and Chinese rice wine or dry sherry in a small bowl. In a separate small bowl, combine the cornstarch and 2 teaspoons water. Heat the wok. When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds). Turn heat down to medium and add broccoli. Add the 1/4 cup water, soy sauce and sugar. Cover and cook for until the broccoli stalks are tender but still firm ((5 – 6 minutes). Remove the cover and push the broccoli up to the sides of the wok. Add the sauce (the oyster sauce, chicken broth and rice wine or dry sherry mixture) in the middle. Add the cornstarch/water into the sauce, stirring continually to thicken. When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot. More Chinese Broccoli Recipes Blanched Chinese Broccoli With Oyster Sauce - in this recipe the sauce is boiled, and then served over blanched broccoli. Bean Curd With Chinese Broccoli - a filling and nutritous dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil

                                                                  Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger. Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes. This recipe was featured as part of our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup unsweetened flaked coconut
                                                                  • Yes No 1 14 to 16 oz package frozen puff pastry
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup pineapple
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.
                                                                  • Roll out puff pastry on a lightly floured surface to 1/8-inch thickness. (Some brands may not require any rolling.) Prick all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Place puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.
                                                                  • Place brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine. Add pineapple and stir to coat.
                                                                  • Evenly divide pineapple mixture among muffin wells. Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.
                                                                  • Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.
                                                                  • Remove from the oven and let cool on a rack for 5 minutes. While the tartlets are still warm, run a knife around each to loosen them from the wells. Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet. Gently tap the bottom of each well and then remove the muffin pan. (If some pieces of pineapple and coconut remain inside the wells, just scrape them out and place them on top of the tartlets.) Serve warm.
                                                                  Yields: 12tartlets
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 new red potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 1 1/3 cup arugula
                                                                  • Yes No 4 red pearl onions
                                                                  • Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
                                                                  • Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
                                                                  • In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
                                                                  • In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine

                                                                  Adding eel to this fish soup lends body and flavor to the broth.

                                                                  Ingredients
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 4 sprig flat leaf parsley
                                                                  • Yes No 2 sprig oregano
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 1 1/2 lb monkfish
                                                                  • Yes No
                                                                  • Yes No 2 1 lb sea bass
                                                                  • Yes No fileted, bones and head
                                                                  • Yes No 2 cup white wine
                                                                  • Heat 5 tbsp. oil in a 5-qt. pot over high heat. Add the parsley, oregano, bay leaves, onions, and fennel; cook, stirring often, for 4 minutes. Add the eel, the bones and head of the sea bass, 1 1/2 cups wine, and 9 cups water; partially cover pot, bring to a boil, reduce heat to medium-high; cook, stirring occasionally and skimming the surface, until broth reduces to about 7 cups, about 1 hour. Strain broth, pressing on the bones to expel as much liquid as possible. Discard solids and set broth aside.
                                                                  • Heat remaining oil, garlic, and Aleppo pepper in a 4-qt. saucepan over medium heat; cook, stirring often, until garlic is soft, about 4 minutes. Add remaining wine and broth, along with potatoes, carrots, and zucchini; bring to a boil and cook until tender, about 15 minutes. Halve sea bass filets crosswise and add them to the broth; cook until filets are opaque, about 4 minutes. Season with salt and lemon juice. Ladle soup into bowls; serve hot.
                                                                  • SERVES 4 – 6
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 42 thin slice pancetta
                                                                  • Yes No 7 fuyu persimmons, each persimmon
                                                                  • Yes No salt and pepper
                                                                  • Yes No balsamic vinegar
                                                                  • Preheat the oven to 450°. Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets.
                                                                  • Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp. Transfer to a platter, drizzle with the vinegar and serve.
                                                                  Yields: 20
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.

                                                                  Ingredients
                                                                  • Yes No 6 cup milk
                                                                  • Yes No 1/3 cup basmati rice
                                                                  • Yes No 1/2 cup nonfat sweetened condensed milk
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup chopped mango
                                                                  • Combine whole milk and basmati rice in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowderlike consistency.) Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly. Spoon 1/2 cup rice mixture into each of 8 dessert bowls. Top each serving with 1/4 cup chopped mango.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup heavy whipping cream
                                                                  • Yes No 10 1/2 oz bittersweet chocolate
                                                                  • Yes No 3 1/2 oz milk chocolate
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 2/3 10 oz cup dried unsweetened coconut
                                                                  • Yes No chocolate
                                                                  • Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.
                                                                  • In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
                                                                  • In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 minutes, or until golden and firm. Let the cake cool for 15 minutes.
                                                                  • Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.
                                                                  • Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake. Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup low-fat mayonnaise
                                                                  • Yes No 2 tsp 2% reduced fat milk
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 small garlic clove
                                                                  • To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
                                                                  • Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
                                                                  • To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 oz bourbon
                                                                  • Yes No 6 oz blueberry
                                                                  • Yes No 4 oz lemon juice
                                                                  • Yes No 3 cup crushed ice
                                                                  • In a blender, combine all of the ingredients except the skewered blueberries and blend until smooth. Pour the drinks into chilled rocks glasses and garnish.
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 x good quality beef fillet
                                                                  • Yes No 2 cups sushi rice
                                                                  • Yes No groundnut oil
                                                                  • Yes No aonori ko
                                                                  • Yes No 1 tbsp 1 tablespoon sesame seeds, toasted
                                                                  • Yes No 2 punnets of interesting cress
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 tsp 1 teaspoon hot chilli powder
                                                                  • Yes No 1 tsp 1 teaspoon sesame seeds, toasted
                                                                  • Yes No a pinch a pinch of poppy seeds
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • Yes No 3 tbsp 3 tablespoons tahini
                                                                  • Yes No 1 tbsp 1 tablespoon soy sauce
                                                                  • Yes No 1 tbsp sushi vinegar
                                                                  • Yes No 1 tsp 1 teaspoon icing sugar
                                                                  • Yes No 1 lime
                                                                  • My good mate Jonathan Ross is a bit obsessed with Japan so I wanted to create a dish for him that would remind him of all those brilliant Asian flavours. Carpaccio is usually served raw, but I’m searing the beef to give it a bit of colour. You’ll be able to pick up these ingredients from most good supermarkets but if you can, get yourself down to a specialist Japanese store and pick up a sachet of authentic Japanese spices – use a tablespoon of that instead of the spice mix. Cut your beef fillet in half lengthways then roll each piece tightly in cling film. Pop in the fridge overnight to firm it up and make it easy to cut.The next day, cook your rice according to packet instructions. When you’re ready to cook the beef put a large frying pan on a high heat. Put all of the spice mix ingredients in a pestle and mortar and lightly crush them. Unwrap the pieces of beef, sprinkle them with the crushed spices and pat them down to help them stick. Add a splash of groundnut oil to the pan and sear the beef for 1 minute, turning with tongs until golden on all sides – don’t forget the ends! Transfer it to a board to rest for a few minutes. Meanwhile, mix the tahini, soy, vinegar, icing sugar, a squeeze of lime juice and 1 tablespoon of water in a bowl. Spoon the sticky rice onto a serving board and scatter with the seaweed, if using, and the toasted sesame seeds. Drizzle the sauce on the side.Slice the pieces of beef as finely as you can and lay the slices slightly overlapping on the board. Snip the cress on the side and serve with lime wedges for squeezing over.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 7as a starter
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 oz lean ground lamb
                                                                  • Yes No 3/4 cup dried brown lentils
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 cup diced boxed diced tomatoes
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 wheat pitas
                                                                  • Yes No 1/2 cup plain 2% greek style yogurt
                                                                  • Yes No 1 cup thinly sliced cucumber
                                                                  • Yes No mint
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 minutes or until lamb is browned and vegetables are tender, stirring occasionally to crumble lamb.
                                                                  • Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf. Fill each pita half with 1/2 cup lentil mixture. Spoon 1 tablespoon yogurt into each pita half; top with 2 tablespoons cucumber. Sprinkle with mint, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 filled pita halves)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 26.46 oz strained tomatoes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 12 oz uncooked whole wheat penne rigate
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Yes No 8 basil
                                                                  • Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.
                                                                  • Cook pasta according to package directions; drain.
                                                                  • Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately.
                                                                  Yields: 6servings (serving size: about 1 1/2 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 12 oz pork tenderloins, each
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1 1/3 cup peanut oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 250°. Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of salt and pepper into each dish. Season the pork generously with salt and pepper. Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set the pork on a baking sheet. Repeat to coat the apple rings.
                                                                  • In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining 2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm in the oven.
                                                                  • Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple slices and fry them until golden brown, about 2 minutes per side. Drain on paper towels. Place the crispy pork and apple rings on a platter, garnish with the lemon wedges and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 1/2 lb mustard and leaves
                                                                  • Yes No 16 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/3 cup grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
                                                                  • Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
                                                                  • Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Add Brussels sprouts and wild rice to this entertaining-worthy dish. Use a large skillet to accommodate cooking the four steaks at once. If they're crowded in a small pan, the steaks will "steam," affecting the meat's texture.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz filet mignon steaks
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup port wine
                                                                  • Yes No 2 tbsp cranberry sauce, jellied
                                                                  • Yes No 2 tbsp fat-free, reduced sodium beef broth
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp crumbled blue cheese
                                                                  • Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
                                                                  • Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese.
                                                                  Yields: 4servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This simple lemon brown butter trout recipe really brings out the natural goodness of the fish. This classic trout recipe is simple to master, and very fast to make. Makes 4 Portions of Lemon Brown Butter Trout

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 lemon
                                                                  • Yes No 4 6 to 8 oz boneless trout fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • In a small sauce pan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice. Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done. Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve

                                                                  The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.

                                                                  Ingredients
                                                                  • Yes No 1 18 oz refrigerated sugar cookie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp seedless raspberry jam
                                                                  • Yes No 3/4 cup lemon curd
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 2 cup blackberry
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 plum
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Preheat oven to 350°.
                                                                  • Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350° for 12 minutes or until golden brown. Cool completely on a wire rack.
                                                                  • Preheat broiler.
                                                                  • Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil

                                                                  Just because we're eating a little lighter this month, doesn't mean we don't have the craving for a fat, tasty burger. This meatless version is flavorful enough, you don't even miss your usual source of proteins. A quick and tasty, homemade option for sure!

                                                                  Ingredients
                                                                  • Yes No 1 15oz kidney beans in can
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/3 cup onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tbsp green curry paste
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/3 cup flour
                                                                  Cuisine:YesNoamerican

                                                                  This recipe for sunflower seed bread is easy to make and is egg-free. Sunflower seeds and pumpkins seeds, and their oils, are very popular in Eastern Europe and find their way into savory items and desserts. Here's a larger photo of Eastern European sunflower seed bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup unsalted roasted sunflower seeds
                                                                  • Yes No 1 egg white
                                                                  • In a large bowl or stand mixer, combine warm water, yeast and 1 teaspoon sugar. Set aside until foamy. Add 1/3 cup sugar, oil, salt and flour, mixing until well combined. Knead about 8 minutes, adding additional flour, if necessary, until a smooth, elastic dough is formed. Place in a greased bowl, turning once to coat both sides, and cover with greased plastic wrap and let rise until doubled in bulk, 1 to 2 hours. Coat a 9x5-inch loaf pan with cooking spray. Punch dough down and turn out onto a lightly floured board. Knead 1 minute to release any trapped air and shape into a loaf. Place in prepared pan, cover with greased plastic wrap and let rise in a warm place until doubled. Heat oven to 375 degrees. Brush top of bread with egg white and sprinkle with 1 tablespoon sunflower seeds. Bake 35 to 40 minutes or until an instant-read thermometer registers 190 degrees. Remove from oven and immediately turn out of the pan onto a wire rack to cool completely.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 1(9x5-inch) sunflower bread
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Save yourself a little work: Look for already toasted sesame seeds at Asian markets or grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz lacinato kale
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp tahini
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tbsp regular mayonnaise
                                                                  • Yes No 1 tsp honey
                                                                  • Heat grill to medium (350° to 450°). Rub kale with oil. Grill, turning once, until slightly softened and streaked brown, 5 to 6 minutes total.
                                                                  • Combine sesame seeds, tahini, soy sauce, mayonnaise, and honey in medium bowl. Cut kale into 1-in. slices, add to bowl, and toss to coat with dressing.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  A Microplane is the best tool for grating ginger. If you don't have one, use the fine holes of a box grater.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 6 1 cup scallion
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/4 cup sesame oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb eggplant
                                                                  • Yes No 4 6 to 8 oz, 1 inch thick tuna steak
                                                                  • In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
                                                                  • In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
                                                                  • Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.

                                                                  Ingredients
                                                                  • Yes No 3 cup self-rising flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
                                                                  • Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
                                                                  • *Non-alcoholic or light beer may be substituted.
                                                                  • Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients. Proceed as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop

                                                                  Some barbecue purists will shudder at the thought of cooking ribs wrapped in foil, but if you want to make them in about one hour and fifteen minutes, as opposed to the usual three to four hours (or more), this is how.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 2 tsp dehydrated granulated garlic
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 2 to 2½ lb racks baby back ribs, each 2 to 2½ pounds
                                                                  • Yes No 1 cup hickory wood chips, in water for at least 30 minutes
                                                                  • Yes No 1 cup prepared barbecue sauce
                                                                  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
                                                                  • In a small bowl mix the rub ingredients.
                                                                  • Remove the membrane from the back of each rack of ribs (see photo at bottom right). Cut each rack crosswise in the middle to create two smaller racks.
                                                                  • Season each half rack evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet.
                                                                  • Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.
                                                                  • Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
                                                                  • Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  Italian Pot Roast
                                                                   8 h 58 m

                                                                  Easy Side: Sauté 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini,and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 3 to 4 lb boneless chuck roast
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 oz dry onion soup mix
                                                                  • Yes No 1 14 oz beef broth
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
                                                                  • Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
                                                                  • Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
                                                                  • Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
                                                                  • Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 8 hours 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 12 slice white sandwich bread
                                                                  • Yes No 1/4 cup mint chutney
                                                                  • Yes No 1 english cucumber
                                                                  • Arrange 6 of the bread slices on a work surface and spread 1 tablespoon of the mint chutney on each. Top with the sliced cucumber and close the sandwiches. Cut off the crusts, then quarter the sandwiches on the diagonal and serve.
                                                                  Yields: 12tea sandwiches
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This special brisket is the recipe featured in our Passover edition of Cooking with Grandma. In the video, Irma Zigas shows her grandson Caleb how to make the California version of her brisket (by “California,” she means “quick cooking with prepackaged ingredients”). Irma developed this approach in the 1970s, when much of her time was spent protesting the Vietnam War and working for women’s causes. Irma and Caleb celebrate Passover every year with this brisket, though they do not keep kosher, so we can’t guarantee that this recipe is kosher. Irma also recommends making it days ahead and reheating it when you’re ready to serve it, so that you can spend more time with your guests. What to buy: Jane’s Krazy Mixed-Up Salt is a seasoned salt mix that can be found in the spice aisle of most grocery stores. If you can’t find it, Lawry’s Seasoned Salt is a good substitute. Irma uses Lipton Recipe Secrets onion soup mix in her recipe; it can be found in the soup aisle of most grocery stores. Jellied cranberry sauce can be found in the canned vegetable aisle of most grocery stores. Creamed horseradish sauce is prepared horseradish and can be found in most grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 5 to 6 lb beef brisket
                                                                  • Yes No jane's krazy mixed up salt
                                                                  • Yes No 1/2 white onion
                                                                  • Yes No hungarian paprika
                                                                  • Yes No 1 onion soup mix
                                                                  • Yes No 1 16 oz jellied cranberry sauce
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No horseradish cream
                                                                  • Heat the oven to 350ºF. Rinse brisket and pat dry with paper towels. Season liberally on both sides with Jane’s Krazy Mixed-Up Salt and set aside.
                                                                  • Spray a medium frying pan with nonstick cooking spray and heat over medium heat. Add onion and a pinch of paprika, cook until softened, and set aside.
                                                                  • Heat a large heavy-bottomed frying pan or cast iron skillet over medium-high heat. When it’s hot, add brisket and brown thoroughly on both sides. Transfer brisket to a large piece of heavy-duty aluminum foil. Sprinkle onion soup mix over top and add reserved onions, jellied cranberry sauce, and tomato paste. Fill the now-empty tomato paste can with water and add it to the dish. Wrap the brisket tightly with more heavy-duty aluminum foil and place it in a large aluminum pan or 13-by-9-inch baking dish.
                                                                  • Bake the brisket until cooked through, about 1 to 2 hours. Remove from the oven and let rest for 10 minutes, then thinly slice. (You can now place the brisket and cooking juices in an airtight container and refrigerate for up to 2 days or freeze for up to 1 month.) When ready to serve, remove the meat from the sauce with a slotted spoon and reserve. Place the sauce in a saucepan, add wine (if using), and bring to a boil. Reduce sauce until slightly thickened, add meat, and cook until just heated through. Serve with a green salad and creamed horseradish sauce.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz pisco
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 1 small egg white
                                                                  • Yes No several drops angostura bitters
                                                                  • Shake all the ingredients with ice and strain into a small cocktail glass. Garnish with several drops of angostura bitters on top of the foam.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 1drink

                                                                  Whether it’s a last-minute party dish or a quick snack you’re looking for, this marinated mushrooms recipe is easy, healthy, delicious. Simply sauté the vegetables, simmer them with wine and herbs, and then allow the flavors to develop overnight. It’s as simple as that.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 8 oz pearl onion
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp coriander seeds
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tbsp parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tsp salt
                                                                  • Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 minutes. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions.
                                                                  • Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
                                                                  • Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving.
                                                                  • This marinated mushrooms recipe makes 4 to 6 servings.
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve

                                                                  Don't be put off by the name of this recipe - Polish moldy cake or plesniak. It's delicious and easy. It is made with various fillings, but the most popular are prune, cherry or apple. The name for this layered dessert undoubtedly comes from its appearance. Makes 8-12 servings or 1 (13x9-inch) Polish Moldy Cake - Plesniak

                                                                  Ingredients
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 9 oz butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 3 12 to 14 oz cherry pie filling
                                                                  • To make the dough: In a medium bowl, beat together egg yolks and 1/2 cup sugar until thick and lemon-colored. In a large bowl, mix together flour, baking powder, butter and vanilla. Then add the egg-yolk mixture and mix thoroughly. Divide dough into 3 pieces. Mix 1 portion of dough with cocoa powder until well blended. Wrap each piece of dough in plastic wrap and refrigerate for 3 hours. To assemble the cake: Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray. Take out one piece of dough and roll it to fit the bottom of the prepared pan. Spread the prune or cherry filling evenly over the base of the cake. Remove the cocoa-flavored dough from the refrigerator and grate it on top of the fruit filling. In a medium bowl, beat egg whites with remaining 1/2 cup sugar until stiff peaks form, and spread on top of the grated cocoa dough. Remove the last portion of dough from the refrigerator and grate it on top of the egg whites. Bake 40-60 minutes or until egg whites are set and top is golden brown. Let cool completely in the pan before slicing and serving.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Let the kids use their imaginations as they make reindeer faces on top of cookies made from gingerbread mix.

                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz gingerbread mix
                                                                  • Yes No 1 tsp meringue powder
                                                                  • Yes No 1/2 tsp water
                                                                  • Yes No 1 12 oz ready to spread fluffy white frosting
                                                                  • Yes No miniature decorations, 32 candy canes, 32 licorice candies, 16 sour cherry candies
                                                                  • Prepare gingerbread dough according to package instructions for gingersnap cookies.
                                                                  • Roll dough out on a lightly floured surface, and cut into 3 1/2-inch ovals, using an egg-shaped or oval cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
                                                                  • Bake at 375° for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes.
                                                                  • Stir together meringue powder and 1/2 tsp. hot water until combined; stir in frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie; press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie; press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.
                                                                  • Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Betty Crocker Fluffy White Whipped Frosting.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    betty crocker
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Betty Crocker
                                                                  • Yes No
                                                                    AMP

                                                                  Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 6 oz mild white cheddar cheese
                                                                  • Yes No kosher salt
                                                                  • In a large, deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli to a platter.
                                                                  • Meanwhile, in a saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the milk and cream and cook, whisking, until thickened, about 2 minutes. Add the mustard and cheese and cook over moderately low heat until the cheese is melted. Season the sauce with salt, transfer to a bowl and serve with the broccoli.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No pate a choux
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 recipe tart dough
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No pastry cream
                                                                  • Yes No powdered sugar
                                                                  • Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
                                                                  • Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
                                                                  • Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
                                                                  • Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pork is such a wonderful meat and one of my favourite cooking methods is braising. This Spiced Braised Pork Recipe is based on a recipe by Bill Granger in his book Feed Me Now. I have adjusted the recipe to my taste and availability of ingredients in the UK (Bill is Australian). Also, as the pork produces lots of juices I didn't want to waste so created a sauce which for me enhances Bill's recipe. My other love of this braised pork recipe is its versatility. The cooked pork is delicious served with vegetables, the cold pork is lovely pulled from the bone and made into a salad, or a cold, spicy pork sandwich.

                                                                  Ingredients
                                                                  • Yes No 5 lb 2kg pork shoulder, keep bone on
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 inch 5cm fresh ginger
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 red chili pepper
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 3 star anise
                                                                  • Yes No 500 milliliter chicken stock
                                                                  • Yes No 1 tsp butter
                                                                  • Put the pork into a large, roomy roasting tray. Put the shallots, garlic, ginger, soy, honey, pepper and olive oil into a food processor and blitz to form a thick paste. Smear the paste all over the pork - skin and meat included.
                                                                  • Snap the chillies to open them slightly and throw into the roasting tray with the cinnamon, and star anise, pour in the stock. Cover tightly with aluminum foil and roast in the preheated oven for 2 hours.
                                                                  • Take the pork from the oven and increase the temperature to 220C/Gas7. Remove the foil, baste the pork with the pan juices and return to the oven, uncovered, for 20 minutes or until well coloured.
                                                                  • Remove the pork from the oven and place to one side to rest for at least 10 minutes before slicing. Strain the pan juices through a fine sieve into a small saucepan. Place over a high heat and reduce by one third. Drop in the tsp of ice cold butter and over a medium heat shake until all the butter has melted and the sauce is shiny and glossy. Serve with roast slow-roasted or fresh seasonal vegetables. The pork is also lovely cold pulled from the bone and made into a salad or a sandwich.
                                                                  Cuisine:YesNoaustralian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  "Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia

                                                                  Ingredients
                                                                  • Yes No 2/3 cup diced mango
                                                                  • Yes No 2/3 cup diced pineapple
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  • Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dijon lemon vinaigrette
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp chopped thyme
                                                                  • Yes No 1/2 lb beef flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 10 cup red leaf lettuce
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 large tomato
                                                                  • Prepare grill.
                                                                  • To prepare vinaigrette, combine first 5 ingredients; set aside.
                                                                  • To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 4 ripe pear
                                                                  • Yes No 750 milliliter white wine
                                                                  • Yes No 1 3/4 225 milliliter cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No sprig on mint
                                                                  • Note: Be sure to use firm pears because after cooking, the pears become soft and must be handled carefully. If the pears aren't firm, they will be too soft and mushy after cooking.
                                                                  • Peel the pears, but leave the stems. Cut the bottoms so that they will stand up by themselves. Remember that pears will brown if exposed to air too long, so if you get interrupted, be sure to submerge them in water with a bit of lemon until you can return and cook them.
                                                                  • In a large pot, pour white wine, water, sugar and cinnamon stick. Place on medium heat on the stove and stir until sugar is completely dissolved. Immediately place pears in the wine mixture, cover and allow to simmer on low heat for 1 hour.
                                                                  • After cooking for an hour, carefully remove each pear from the pot and place in the bowl or plate on which you will serve. You may need to use tongs in one hand and a spoon in the other, since the pears will be soft. Set aside and allow to cool.
                                                                  • Uncover pot and continue to cook the wine mixture on low heat for about 30 minutes so that the liquid is reduced.
                                                                  • Remove sauce from heat and allow to cool.
                                                                  • If you are making this dessert ahead of time, once the pears and sauce have cooled, place them in the refrigerator and remove a few minutes before serving.
                                                                  • Spoon wine sauce over each pear and allow to pool around the pear. Garnish each pear with a sprig of mint.
                                                                  Cuisine:YesNobasque
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Fresh asparagus is most economical in the spring when it's in season.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1 cup frozen edamame
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 cup less fat cream cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 oz parmesan cheese
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
                                                                  • Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
                                                                  • Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Polish pineapple chicken salad has an additional interesting ingredient - corn. I use broiled, grilled or baked chicken breasts, but a combination of white and dark meat can be used. It's an ideal dish for leftover chicken, and makes a perfect warm-weather main course salad. Just remember, everything in a Polish salad is finely diced. Here's a larger photo of Polish Pineapple Chicken Salad.

                                                                  Ingredients
                                                                  • Yes No 4 cooked chicken breasts
                                                                  • Yes No 1 14 oz whole grain dijon mustard
                                                                  • Yes No 1 14 oz pineapple
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No romaine lettuce
                                                                  • In a medium bowl, combine all ingredients except the lettuce. Blend well. Refrigerate until well-chilled. Line four salad plates with lettuce and top with chilled pineapple chicken salad.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4servings pineapple chicken
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No one 6 1/2 lb boneless pork butt
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No cooked rice
                                                                  • Preheat the oven to 350°. In a bowl, combine 1 teaspoon of the five-spice with the salt, minced garlic and grated orange zest. Place the pork fat side down on a work surface and open up the meat. Rub all over with the spice mixture and fold up the meat.
                                                                  • Set the pork fat side up in a large roasting pan. Add the halved garlic, orange zest strips, soy sauce, brandy, scallions, sugar and the remaining 1 teaspoon of five-spice powder to the pan along with 1 1/2 cups of water. Bake for 15 minutes, then lower the oven temperature to 325° and bake for 45 minutes, basting twice. Cover the pan with foil and bake for 1 1/2 hours, basting every 20 minutes. Uncover and bake for about 45 minutes longer, basting twice, until the pork is richly glazed and an instant-read thermometer inserted in the thickest part registers 175°. Transfer the pork to a carving board, cover with foil and let rest for 15 minutes.
                                                                  • Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 1/2 cups, 6 minutes. Slice the pork and serve with the pan juices and rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.

                                                                  Ingredients
                                                                  • Yes No buttery pie pastry
                                                                  • Yes No 3 cup pure vanilla extract
                                                                  • Yes No 3/4 cup strawberry preserves
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.
                                                                  • Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.
                                                                  • Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.
                                                                  • Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
                                                                  • Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.
                                                                  • More pie tips:
                                                                  • Let the pie soften for 5 minutes at room temp to make slicing easier.
                                                                  • If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
                                                                  • Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.
                                                                  Yields: 12
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 lb challah, bread
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
                                                                  • Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
                                                                  • In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
                                                                  • In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
                                                                  • Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Burek is a Croatian-Serbian meat, cheese or vegetable pie made with flaky filo (also spelled "phyllo") dough. There are myriad versions, including the coiled variety, among Bulgarians, Bosnians, Yugoslavians, and others. And, of course, there are the famous triangle-shaped Greek spanakopitas. A slice of burek goes great with a glass of cold kefir. Makes 6 servings of Cheese Burek

                                                                  Ingredients
                                                                  • Yes No 1 lb feta cheese
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 1 lb filo dough
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup olive oil
                                                                  • In a large bowl, mix together cheeses until light and fluffy. Add eggs and herbs, mixing well. Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. You should have two piles of 48 leaves. Cover with damp towel or plastic wrap. Heat oven to 375 degrees. Mix together melted butter and olive oil. Using a pastry brush, butter 6 (8-inch) round shallow pans. Lay down 2 sheets of filo dough and brush with butter mixure. Repeat with 2 more sheets and butter. Spread 1/6 of the cheese mixture on top and to the edges. Lay down 2 sheets of filo dough and brush with butter mixture. Repeat with 2 more sheets. Tuck edges of filo down down sides of pan to create a rounded edge. Brush generously with butter mixture. Repeat for 5 remaining pies. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each. Bake 20-30 minutes or until golden brown. Serve warm or at room temperature. Can be frozen unbaked. Bake directly from freezer, increasing baking time by at least 15 minutes.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat pastry flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 15 oz unsweetened pumpkin puree
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 cup packed powdered sugar
                                                                  • Yes No 1 tbsp buttermilk (1% fat)
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
                                                                  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
                                                                  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
                                                                  • Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
                                                                  • To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
                                                                  • Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
                                                                  • To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  The combination of vanilla, nutmeg, and pecans gives these popcorn balls all the flavor of eggnog without the booze. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/2 cup pecan
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tabbouleh is a Mediterranean grain salad that traditionally includes chopped cucumber. Instead of tossing the cucumber into the salad, we cut an English cucumber into thin planks and spooned the pilaf mixture over the planks for a crunchier variation. Toss the extra vinaigrette with salad greens or steamed vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 8.5 oz grain pilaf
                                                                  • Yes No 1 6 oz albacore tuna in water
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/2 cup diced parsley
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 1/3 cup creamy black olive vinaigrette
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine all ingredients in a large bowl; toss well. Serve immediately, or cover and chill until ready to serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 9 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    kashi
                                                                    Brands:
                                                                  • Yes No
                                                                    Kashi
                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 quick rise yeast
                                                                  • Yes No 16 22/25 oz all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1 1/2 tbsp cinnamon, ground
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 cup powdered sugar
                                                                  • To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
                                                                  • Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
                                                                  • Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11-inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
                                                                  • To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
                                                                  Yields: 18servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction. It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.

                                                                  Ingredients
                                                                  • Yes No 13 inch casserole dish, 9 × 13 inch baking dish
                                                                  • Yes No bake time, 35 minutes
                                                                  • Yes No 1 large napa cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 cup white rice
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 2 tsp garlic paste
                                                                  • Yes No black pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1/3 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp sriracha
                                                                  • Yes No generous, large, a amount of inch bowl, mix the pork, rice, mushrooms eggs, sesame oil, soy sauce, ginger, garlic, and black pepper, in the scallions
                                                                  • Yes No cilantro, press and any remaining water off the salted cabbage and the cabbage in as well
                                                                  • Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.
                                                                  • Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)
                                                                  • To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.)
                                                                  • Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 lb kielbasa
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 shallot
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 15.5 oz black beans in can
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/4 cup yogurt
                                                                  • In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist cake is equally delicious without the sauce.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup chocolate syrup
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No powdered sugar
                                                                  • Yes No mexican chocolate sauce
                                                                  • Yes No garnish, sliced almonds
                                                                  • Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
                                                                  • Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.
                                                                  • *2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
                                                                  • Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings
                                                                  • Total Time: 3 hours 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé