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                                                                  A clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. In this clafouti, creamy, custard-like batter is baked over a layer of fanned pear slices; dried cherries stand in for the traditional fresh ones. The mixture puffs up as it bakes and deflates as it cools. Serve leftovers for breakfast the next morning, hot or cold.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • Yes No 1 large anjou pear
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
                                                                  • Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
                                                                  • Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1/2 lb dungeness crabmeat
                                                                  • Yes No 1 tsp champagne vinegar
                                                                  • Yes No 1 seedless cucumber
                                                                  • Yes No 1 pink grapefruit
                                                                  • Yes No 1/2 cup edamame
                                                                  • In a large bowl, mix the yogurt with the lime juice, lime zest, oil and a few dashes of Tabasco. Season with salt and white pepper. Place the crab in a bowl and fold in 3 tablespoons of the yogurt dressing.
                                                                  • Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and edamame. Spoon the salad onto plates, top with the crab and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No eight 4 inch cinnamon stick
                                                                  • Yes No 2 tsp cardamom pods
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 lb bittersweet chocolate
                                                                  • In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.
                                                                  • Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1gift, or 4 to 6 servings
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 5 garlic
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 9 rib rack of lamb, french
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
                                                                  • Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
                                                                  • Heat oven to 500 degrees.
                                                                  • In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roast

                                                                  These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup finely grated aged farmhouse cheddar cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large bowl. Grate frozen butter through the large holes of a box grater and toss grated butter with dry ingredients until butter is coated with flour. Rub butter and flour between your fingers until evenly mixed.
                                                                  • Add buttermilk and grated cheddar cheese. Stir briefly until it forms a shaggy mass. Turn out onto a floured surface and knead very lightly until ingredients are evenly mixed.
                                                                  • Roll out to about a 1/2- to 3/4-inch thickness and use a 2-inch biscuit cutter to cut rounds. Place on baking sheets. Reroll what’s left of the dough. You should have about 40 biscuits. Discard any remaining bits of dough.
                                                                  • Brush the tops of the biscuits with heavy cream. Place a pinch of grated cheddar on top of each biscuit. Bake until golden brown, rotating once, about 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 40biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 1/2 cup diced tomato in can
                                                                  • Yes No 1 2/3 cup drained black beans in can
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
                                                                  • Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, until the rice is almost opaque, about 2 minutes. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
                                                                  • Stir the cilantro into the chili and serve atop the rice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 2 inch baby carrot
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tbsp minced ginger
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp sriracha
                                                                  • Yes No salt
                                                                  • In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
                                                                  • In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These homemade tamales will disappear faster than it took to assemble just one. What to buy: Corn husks can be found in Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 30 corn husks
                                                                  • Yes No basic masa dough
                                                                  • Yes No 1 1/4 cup shredded pork from our pork mole coloradito
                                                                  • Yes No 1 1/4 cup mole sauce
                                                                  • Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.
                                                                  • Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.
                                                                  • Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Spread 2 teaspoons of the pork down the center of the dough, then top with 2 teaspoons of the mole sauce. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure you don’t get any of the husk in between the dough and the filling.
                                                                  • Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make 30 tamales.
                                                                  • Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting and the tamales pull away easily from the husks when unwrapped, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 30tamales
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!

                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 6 oz fresh mexican chorizo
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 anaheim chiles, and stems
                                                                  • Yes No 1 avocado
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Yes No black pepper
                                                                  • Yes No 4 4 inch hamburger bun
                                                                  • Place the pork, chorizo, and garlic in a large bowl and use your hands to evenly combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/4- to 1/2-inch-thick patty (the patties will be very thin). Using your thumb, make a shallow 1-1/2-inch-wide indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and refrigerate while you prepare the grill.
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
                                                                  • Place the chiles on the grill, close the grill, and cook, turning occasionally, until softened and charred on both sides, about 10 minutes. Remove to a medium bowl and cover tightly with plastic wrap or a lid. Let the chiles steam until the skins can be easily peeled away, about 10 minutes. Meanwhile, grill the avocados.
                                                                  • Brush the cut sides of the avocado halves with vegetable oil and season with salt. Place the avocados cut-side down on the grill and cook until grill marks form and the avocados soften, about 4 to 5 minutes. Remove to a cutting board or work surface until cool enough to handle, about 5 minutes.
                                                                  • Meanwhile, peel and discard the skins from the chiles and transfer them to a small bowl. Sprinkle with 2 teaspoons of the lime juice, season with salt, and toss to coat; set aside. When the avocados are ready, use a spoon to scoop out the flesh, place it in a medium bowl, and mash with a fork into rough chunks. Mix in the cilantro and the remaining 1 tablespoon lime juice. Taste and season with salt and pepper as needed; set aside.
                                                                  • Remove the pork patties from the refrigerator and lightly season both sides with salt and pepper. Place the patties on the grill indentation-side up, close the grill, and cook undisturbed ( do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a spatula, flip the burgers, close the grill, and cook until an instant-read thermometer registers 145°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
                                                                  • Place the toasted buns on a work surface. Divide the avocado mixture among the bottom buns. Top each with a patty and a quarter of the chiles and close with a bun top. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This is an easy version of the traditional cold weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor. Serves: 6

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 russet potato
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well. Bring up to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately. Note: you can easily adjust this chowder to your personal taste by altering the amount of soup you blend, depending on how smooth or chunky you prefer.
                                                                  Cuisine:YesNonew england
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Cranberries, citrus, and pomegranates all harbor antioxidants such as vitamin C that will boost your immunity as cold and flu season rolls around.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1 cup grapefruit juice
                                                                  • Yes No 1 cup sparkling mineral water
                                                                  • Yes No 1/2 lime
                                                                  • Combine ingredients in 2 tall glasses, adding 1/2 cup of each juice, 1/2 cup sparkling mineral water, and a squeeze of lime to each glass. Stir, add ice, and serve with a slice of lime.
                                                                  Yields: 212-ounce drinks
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  A seafood delight fresh from the outdoor grill.

                                                                  Ingredients
                                                                  • Yes No green lentils
                                                                  • Yes No 1 of garlic
                                                                  • Yes No a of fresh sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 16 fresh scallops
                                                                  • Yes No streaky bacon, the best quality you afford
                                                                  • Yes No olive oil
                                                                  • Yes No a of watercress
                                                                  • Yes No 1 lemon
                                                                  • A seafood delight fresh from the outdoor grill.Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked. Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil. Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them. Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through. Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil. Tip: Soak wooden skewers in cold water before using to stop them catching fire on the barbie!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    soak
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 8 oz rice primavera mix
                                                                  • Yes No 8 round slice light
                                                                  • Yes No ham
                                                                  • Yes No 8 tbsp cheese dip
                                                                  • Heat oven to 425°F. Lightly coat a rimmed baking sheet with nonstick spray.
                                                                  • Prepare rice as box directs. Divide evenly among ham slices. Roll ham in a horn shape; place on baking sheet. Top each with 1 Tbsp cheese dip. Bake 5 min or until cheese melts.
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheese whiz
                                                                    Brands:
                                                                  • Yes No
                                                                    Cheez Whiz

                                                                  The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried porcini mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 8 oz cremini mushrooms
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 28 oz organic crushed tomatoes
                                                                  • Yes No 1 piece parmigiano reggiano cheese rind
                                                                  • Yes No 12 oz uncooked whole wheat penne
                                                                  • Yes No 1/2 2 oz cup parmigiano-reggiano cheese
                                                                  • Place dried mushrooms in a spice or coffee grinder; process until finely ground.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  This nutty gravy is great with both roast turkey and cornbread stuffing. Or try it with mashed potatoes. Prep and Cook Time: 25 minutes, plus 1 hour to simmer stock. Notes: Keep warm by covering and resting over a pan of barely simmering water for up to 2 hours. Whisk well before serving. This recipe goes with Juniper-and-Herb Roast Turkey

                                                                  Ingredients
                                                                  • Yes No 1 turkey neck
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No roasting pan and measuring cup of drippings from juniper and herb roast turkey
                                                                  • Yes No butter
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No salt and pepper
                                                                  • In a medium saucepan over high heat, bring 6 cups water, turkey neck, onion, and bay leaves to a boil. Reduce heat to a simmer and cook, undisturbed, 1 hour. Take stock off heat and strain. Discard solids and set stock aside.
                                                                  • With a mortar and pestle, grind pine nuts to a rough paste; or in a food processor, pulse to a rough paste, being careful not to puree. Set paste aside.
                                                                  • Pour fat off pan drippings into a bowl and set aside (reserve juices left in measuring cup). Set roasting pan on top of stove so it spans two burners; turn them to medium low. Add 1/2 cup reserved fat (if you don't have enough, add butter to make 1/2 cup). Whisk in flour. Cook, whisking, until flour is deeply browned and has a nutty aroma, about 3 minutes.
                                                                  • Still whisking, pour in reserved pan juices and reserved stock. Use a wooden spoon to scrape up any browned bits from bottom of pan, then stir in reserved pine nut paste and whisk until gravy is smooth. Raise heat to high and bring to a boil.
                                                                  • Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 4 minutes. Season to taste with salt and pepper. Pour into a gravy boat through a fine mesh strainer, if you like, and serve immediately.
                                                                  • Note: Nutritional analysis is per tbsp.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 4 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup snow peas
                                                                  • Yes No 1 cup bibb lettuce
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp radish sprouts
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp mirin
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 4 6 oz sushi grade tuna steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 tbsp Silken Tofu
                                                                  • Yes No 1 1/2 tbsp wasabi powder
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 5 tbsp water
                                                                  • To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
                                                                  • To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.
                                                                  Yields: 4servings (serving size: 5 ounces fish, 3/4 cup salad, and 2 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  This Egyptian dish (pronounced fi-ra-KAH bel hoo-MUS) was a family favorite that the author's mother served with plain rice. The mix of tumeric, garlic, and lemom yields a special flavor characteristic of the area. Chickpeas are a staple of the Middle East.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 1/2 lb chicken thigh
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Heat oil in a large Dutch oven over medium heat. Add onion, and cook 12 minutes or until onion is golden, stirring often. Stir in the turmeric. Add the chicken to pan, turning to coat. Add the water and next 4 ingredients (water through garlic); bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove from heat.
                                                                  • Remove the chicken from broth. Remove chicken from bones; cut meat into bite-size pieces. Discard bones. Return chicken to pan, and add chickpeas. Cook 5 minutes or until the chickpeas are thoroughly heated.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken

                                                                  Ingredients
                                                                  • Yes No 1 5 to 7 lb roasting chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Heat oven to 350°. Remove giblets from the cavity and discard or freeze for another use. Rinse the chicken and pat dry. Sprinkle the cavity with salt and pepper. Put cut up lemon in the cavity, if using. Combine the salt, cayenne, pepper, cardamom, cumin, cinnamon, mace, and ginger. Wash the chicken and pat dry. Place the chicken on a rack in a roasting pan then rub all over with olive oil. Rub with the spice mixture. Pour about 1/2 cup of water or broth in the bottom of the roasting pan. Roast, basting 2 or 3 times, for 2 to 2 1/2 hours, or until a meat thermometer in inserted in the thickest part of the thigh registers about 165°. More Roasted Chicken Tarragon and Chive Roasted Chicken Quick Pesto Roasted Chicken Roasted Chicken With Bacon and Sage Roasted Chicken With Orange Glaze
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze

                                                                  Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of chicken and mushroom soup
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 2 cup cubed turkey
                                                                  • Yes No 3 medium cup egg noodle
                                                                  • Yes No parsley
                                                                  • In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley. TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  Ingredients
                                                                  • Yes No 3 cup dried pinto beans, 8 hr
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tsp grated lime zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No queso fresco and cilantro
                                                                  • Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.
                                                                  • Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.
                                                                  • Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.
                                                                  • Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours 10 minutes
                                                                  • Total Time: 6 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No eight 6 oz yukon gold potatoes, fries
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 qt vegetable oil
                                                                  • Yes No hot paprika
                                                                  • In a pot, cover the potatoes with cold water. Add a large pinch of salt. Bring to a simmer and cook the potatoes until nearly cooked through, 6 minutes. Drain, pat dry and let cool. Wipe out the pot.
                                                                  • In the same pot, heat the oil to 375°. Line a baking sheet with paper towels. Working in batches, fry the potatoes until deeply golden, 7 minutes per batch. Drain the potatoes on the paper towels. Toss the fries with salt and Piment d'Espelette; serve.
                                                                  Cuisine:YesNobasque
                                                                  Yields: 10
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 cup blueberries and raspberries
                                                                  • Yes No one 1 lb brioche
                                                                  • Yes No cream
                                                                  • Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.
                                                                  • In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
                                                                  • In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
                                                                  • In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.
                                                                  • Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
                                                                  • Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/4 cup homemade stock
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1 1/2 cup orzo
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
                                                                  • In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.
                                                                  Cuisine:YesNoburgundy
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Ginger beer is one of my favorite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.

                                                                  Ingredients
                                                                  • Yes No fresh ginger
                                                                  • Yes No 4 tbsp 4 tablespoons muscovado sugar
                                                                  • Yes No 2 to 3 lemons
                                                                  • Yes No 1 liter sparkling mineral water
                                                                  • Yes No sprigs of fresh mint
                                                                  • Ginger beer is one of my favorite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like. Put the ginger with its pulpy juice into a bowl and sprinkle in your muscovado sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin. Just do this for 10 seconds, to mix up all the flavours. Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in your fizzy water or soda water. Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice. To be honest, these amounts are always a little variable so just follow your own taste. Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve

                                                                  Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 14 1/2 oz diced tomatoes in juice
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 14 1/2 oz reduced sodium chicken broth
                                                                  • Yes No 1 10 oz frozen corn kernels
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup crushed tortilla chip
                                                                  • Yes No 1 tbsp lime juice
                                                                  • In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
                                                                  • Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors

                                                                  Ingredients
                                                                  • Yes No 2 4 oz pieces dry spanish chorizo
                                                                  • Yes No 6 cup dry red wine
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.
                                                                  • Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    poach

                                                                  This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 cup coleslaw mix
                                                                  • Yes No 1 1/2 tbsp diced cilantro
                                                                  • Yes No 1 scallion
                                                                  • Yes No four 5 oz skin on salmon fillets
                                                                  • Yes No 4 top
                                                                  • Light a grill. In a medium skillet, heat the oil. Add the onion and garlic and cook over moderate heat until tender, about 4 minutes. Reduce the heat to low and stir in the ketchup, chipotle, Worcestershire, dry mustard and 1 tablespoon of the vinegar and cook for 1 minute, until warm. Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.
                                                                  • In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper. Add the coleslaw mix, cilantro and scallion and toss well.
                                                                  • Season the salmon with salt and pepper and grill skin side up over moderately high heat for 3 minutes. Turn and brush with the barbecue sauce. Grill until the skin is crisp and the fish is just cooked through, 4 minutes longer. Toast the buns on the grill.
                                                                  • Transfer the salmon to the buns and top with the slaw. Serve, passing the remaining barbecue sauce at the table.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These crisp-charred chicken wings are bathed in a spiced butter sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No tsp sweet paprika
                                                                  • Yes No tsp garlic powder
                                                                  • Yes No tsp onion powder
                                                                  • Yes No tsp thyme leaves, dried
                                                                  • Yes No tsp oregano leaves, dried
                                                                  • Yes No ¾ tsp black pepper
                                                                  • Yes No ¾ tsp white pepper
                                                                  • Yes No ½ tsp sage leaves, dried
                                                                  • Yes No ½ tsp cayenne pepper, ground
                                                                  • Yes No lb chicken wings
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No ½ cup mild hot sauce
                                                                  • Yes No ¼ cup old bay seasoning 1 lemon
                                                                  • In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.
                                                                  • Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor ). Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Hands down, this is one of the best-tasting cake recipes we have ever created. The caramel frosting is sweet perfection.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup fat-free evaporated milk
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 2 tsp light colored corn syrup
                                                                  • Yes No dash salt
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
                                                                  • Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
                                                                  • Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.
                                                                  • To prepare frosting, combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
                                                                  • Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake. Store cake loosely covered in refrigerator.
                                                                  Yields: 18servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup quick cooking grits
                                                                  • Yes No 1 4 oz cup shredded extra sharp cheddar cheese
                                                                  • Yes No 1 4 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring 6 cups water and salt to a boil in a large saucepan. Gradually stir in grits. Cook 4 to 5 minutes, stirring often, until thickened. Remove from heat. Add shredded cheeses, butter, and pepper, stirring until blended. Serve immediately.
                                                                  • Note: Grits may be chilled and reheated. Whisk 1/4 cup warm water into grits over medium-heat, adding more water as necessary.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 1/2 to 3/4 inch, 2 lb lamb blade chops
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp finely shredded lemon zest
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup pitted briny green olives, very
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 4 tsp minced preserved lemon
                                                                  • Prepare a grill for direct medium-high heat (450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Trim any hard fat from the outside of each lamb chop and season on both sides with salt and pepper. In a small bowl, mix 2 tbsp. oil, the lemon zest, and garlic; slather mixture on both sides of chops.
                                                                  • In another small bowl, stir together olives, parsley, preserved lemon, and remaining 4 tbsp. oil.
                                                                  • Grill chops 4 minutes, then flip and grill an additional 2 to 3 minutes for medium-rare. Transfer to a clean plate, tent with foil, and let rest 5 minutes. Serve each chop topped with a spoonful of olive parsley salad, and roasted or grilled potatoes if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb shiitake mushroom
                                                                  • Yes No 2 prewashed spinach
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 8 oz gruyère cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup wild rice
                                                                  • Yes No 3 12 oz cup cooked chicken breast meat
                                                                  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
                                                                  • Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
                                                                  • Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup chickpea
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tsp diced rosemary
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No one 28 oz italian tomatoes, chopped, 1 cup
                                                                  • Yes No 1/2 lb soft chorizo
                                                                  • Yes No 1 thick lb spinach
                                                                  • Yes No salt and pepper
                                                                  • In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
                                                                  • In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Cordials are almost exclusively after-dinner drinks. Served on a patio on a warm night or by a blazing fire in the winter, these exuberant postprandials will crown a memorable meal and mute a mediocre one.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz Bailey's Irish Cream
                                                                  • Yes No 3/4 oz rumple minze
                                                                  • Yes No 2 dash heavy whipping cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cordial glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's

                                                                  This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 10 medium peach
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add peaches. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool. Add egg white to peach pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream. Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours. When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Masa harina--used to make corn tortillas and tamales--yields a more richly flavored and textured dough than that made with flour alone.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup masa harina
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 3/4 3 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Preheat oven to 500°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)
                                                                  • Place poblanos on a foil-lined baking sheet. Bake at 500° for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl.
                                                                  • Reduce oven temperature to 425°.
                                                                  • Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add 1/2 teaspoon salt and corn; sauté 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese.
                                                                  • Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425° for 20 minutes or until lightly browned.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 8servings (serving size: 1 empanada)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Donald Link, Herbsaint. Shuttling back and forth between jobs in New Orleans and San Francisco has added a refined style to Donald's Cajun/Creole background, as in this spicy and delicious but not exactly Cajun recipe. For easy peeling, use shell-on deveined shrimp, whose shells come pre-cut up the back.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 3 green jalapeño peppers
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 3 tbsp lemon
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 tbsp butter
                                                                  • Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.
                                                                  • Preheat oven to 450º. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.
                                                                  • Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4main-course servings or 6 to 8 appetizer servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Lemon Poke Cake
                                                                   1 h 25 m

                                                                  Vicki E. says this is "probably the most refreshing, light cake I have ever consumed." Thanks Vicki for this lovely cake recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp grated lemon peel
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No lemon glaze
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No enough fresh lemon juice to make glaze spreadable
                                                                  • Yes No lemon zest
                                                                  • Preheat oven to 325; grease and flour a Bundt pan. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook!! And trust your nose ie. when you can smell it, it's done!! Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining." Also try: Cream Puffs with Pastry Cream and Maple-Espresso Glaze

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No pate a choux
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 cup heavy cream, softly
                                                                  • Yes No 4 tbsp heavy whipping cream
                                                                  • Yes No 4 tsp instant espresso powder
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Prepare the Pate a Choux. Whisk together egg and 1 tablespoon water in a small bowl for an egg wash. Set aside. Preheat oven to 375 degrees, with racks in upper and lower thirds.
                                                                  • Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart. Turn parchment over, marked sides down. Fill a pastry bag fitted with a 5/8-inch plain tip with Pate a Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising. Brush the top of each eclair with egg wash.
                                                                  • Bake until pastries are golden brown, 25 to 30 minutes. Transfer pastries and parchment to wire rack to cool completely.
                                                                  • Make the pastry cream: Scrape the seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
                                                                  • Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
                                                                  • Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
                                                                  • To fill the pastries, insert a wooden skewer into both ends of each shell. (You can also use a small pastry tip, such as the one you will use for filling, to create the holes.)
                                                                  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain tip, preferably one that is long and skinny. Insert the tip into the end of each pastry, and pipe to fill with pastry cream (filling the shell with pastry cream from both ends will insure a properly filled eclair).
                                                                  • Make the glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
                                                                  • Dip the top of each eclair into the maple espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate eclairs in a single layer until glaze is set, about 10 minutes, and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1/3 flat cup guinness stout
                                                                  • Yes No 3/4 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
                                                                  • Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.
                                                                  • Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    cool whip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Cool Whip
                                                                  Ingredients
                                                                  • Yes No 3 oz thin rice noodles
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 4 oz shiitake mushroom
                                                                  • Yes No 4 32 oz cup boxed low sodium vegetable broth
                                                                  • Yes No 2 cup grated carrot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 cup sliced scallion
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 1/2 tsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp mint
                                                                  • Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
                                                                  • Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2-3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
                                                                  • Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 30 min., Bake 23 min., Cool: 50 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 2 1 cup large carrot
                                                                  • Yes No 1 cup golden raisin
                                                                  • Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
                                                                  • Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
                                                                  • Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
                                                                  • Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).
                                                                  • Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  If you're a fan of the classic flavor combination of chocolate and peanut butter, you'll love these bars.

                                                                  Ingredients
                                                                  • Yes No 5 3/5 oz all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp 2% reduced fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup semisweet chocolate chip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 0.75 oz peanut butter cups
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
                                                                  • Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
                                                                  Yields: 20(serving size: 1 brownie)
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  We love the fresh taste and texture of frozen black-eyed peas, but they do need to cook before being added to the filling. For a speedier option, substitute 3 cups canned peas (about two 15-oz. cans), or double up on a side dish earlier in the week, and save the leftovers. To ensure even baking, spread the Wild Rice Crust Batter over a hot filling.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz frozen black eyed peas
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 lb smoked sausage
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1.25 oz white chicken chili seasoning mix
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 3 cup chopped cooked chicken
                                                                  • Yes No wild rice crust batter
                                                                  • Cook peas according to package directions; drain.
                                                                  • Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add sausage, and sauté 3 minutes or until lightly browned. Add onion and poblano pepper, and sauté 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.
                                                                  • Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
                                                                  • Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
                                                                  • Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a great old-fashioned tea cake ? and perfectly presentable as a dessert with a big serving of ice cream. The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. I used to make this cake for my nan and she would serve it to her whist-drive team ? one of them liked it so much they choked on their false teeth and my nan?s boyfriend had to perform the Heimlich manoeuvre!

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No caster sugar
                                                                  • Yes No organic eggs
                                                                  • Yes No ground almonds
                                                                  • Yes No poppy seeds
                                                                  • Yes No zest and 2 lemons
                                                                  • Yes No self raising flour
                                                                  • Yes No 100g caster sugar
                                                                  • Yes No lemon juice
                                                                  • Yes No icing sugar
                                                                  • Yes No zest and 1 lemon
                                                                  • This is a great old-fashioned tea cake – and perfectly presentable as a dessert with a big serving of ice cream. The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. I used to make this cake for my nan and she would serve it to her whist-drive team – one of them liked it so much they choked on their false teeth and my nan’s boyfriend had to perform the Heimlich manoeuvre!Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want. • from Cook With Jamie
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced mango
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Yes No 2 tsp chopped mint
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 1 1/4 lb rock cornish game hen
                                                                  • Preheat oven to 425°.
                                                                  • To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.
                                                                  • To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.
                                                                  Yields: 4servings (serving size: 1 hen half and about 2/3 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 6 oz cup walnut halves
                                                                  • Yes No 9 oz bittersweet chocolate
                                                                  • Yes No 1 4 oz cup dried sour cherry
                                                                  • Yes No 2 tbsp diced crystallized ginger
                                                                  • Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
                                                                  • Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
                                                                  • Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
                                                                  Yields: 48pieces
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

                                                                  Ingredients
                                                                  • Yes No 2 1 oz slice whole wheat bread
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 3/4 lb ground turkey
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
                                                                  • Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.
                                                                  Yields: 6servings (serving size: 4 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  A caramelized nut topping glazes the top of this spiced Asian pear pie. Use the 9-inch pie pastry (double the recipe), or buy a refrigerated pastry (15-oz. package; use at room temperature). Follow steps 4 and 5 of pastry recipe to roll half the dough for bottom crust and to line pan (don't fold or flute edge). If making pie up to 1 day ahead, cover and chill. To warm cold pie, bake uncovered in a 350° oven 10 to 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 6 cup thinly sliced firm ripe asian pears
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 9 inch pie pastry
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/2 cup coarsely chopped pecan
                                                                  • In a large bowl, mix granulated sugar, flour, 1 teaspoon cinnamon, nutmeg, and allspice. Add pears and lemon juice; mix.
                                                                  • Mound fruit in bottom crust of pie pastry in pan so that it's higher in the center than at the edges. Cut 2 tablespoons butter into small pieces and dot over pear mixture.
                                                                  • On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 12 inches wide. Center over fruit. Fold edge of top pastry under edge of bottom one flush with pan rim; crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
                                                                  • Bake on the bottom rack of a 375° oven until juices bubble under slits near center of pie, 50 to 55 minutes (40 to 45 minutes in a convection oven).
                                                                  • In a 1- to 1 1/2-quart pan over medium heat, stir 3 tablespoons butter until melted. Stir in brown sugar, honey, and 1 teaspoon cinnamon; cook, stirring often, until mixture bubbles all over, 2 to 4 minutes. At once, stir in nuts and spoon mixture evenly over hot pie. Let cool on a rack about 3 hours. Cut into wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Substitute your favorite apple for Granny Smith, if desired.

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced granny smith apple
                                                                  • Yes No 2 cup thinly sliced ripe pear
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1/2 cup orange
                                                                  • Yes No 1/2 cup sliced banana
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
                                                                  • Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  When made right, hot chocolate is one of the most indulgent drinks out there. So get some good-quality chocolate and make the real deal—you’ll thank us. What to buy: For this recipe, use high-end chocolate, such as the 41 percent milk chocolate from Chocolates El Rey.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.
                                                                  • Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Although you can cook the vegetables, sandwiches, and tomato side dish in a grill pan, this recipe comes together quickly on the increased surface area of an outdoor grill.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 4 4 inch portobello mushroom cap
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 oz kaiser roll
                                                                  • Yes No 1/2 4 oz cup goat cheese (chèvre)
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
                                                                  • Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
                                                                  • Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
                                                                  • Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 34 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  These luscious cookie bars may resemble ordinary lemon squares, but there's nothing ordinary about the flavors here. Tart passionfruit and tangy lime complement each other perfectly. The crust is made with cookie crumbs - use graham cracker crumbs or whatever cookies you have on hand. I like to use half graham crackers and half butter cookies (like lorna dune) or even vanilla sandwich cookies. You can find frozen passionfruit pulp at many grocery stores and at Latin food markets.

                                                                  Ingredients
                                                                  • Yes No 7 oz cookie
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 4 tbsp brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 lime
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/3 cup passionfruit pulp
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 325 degrees. Spray a 9 inch by 9 inch square baking pan lightly with cooking spray. Line the pan with two pieces of aluminum foil, letting the foil liner hang over the edges of the pan. Spray the foil lightly with cooking spray. Process the cookies in a food processor until they are very fine crumbs. Stir the melted butter, brown sugar, and pinch of salt into the crumbs until evenly mixed. Press the crumbs into the bottom of the foil-lined pan, making a smooth layer. Bake the crumbs for about 15 minutes, until golden brown. Remove from the oven and set aside to cool. Zest 2 of the limes and chop the zest fine. You should have about 2 tablespoons of zest. Juice all 3 of the limes. In a medium bowl, whisk together the condensed milk, the lime juice, the passionfruit pulp, the cream cheese, the egg yolk, a pinch of salt, and 1 tablespoon of the lime zest. Pour the condensed milk mixture into the pan on top of the cookie crust. Return pan to the oven and bake until center is set, about 20-25 minutes. Remove pan from the oven and let cool on a rack for at least an hour. Chill in the refrigerator for another hour before cutting. Lift bars from pan using the foil liner and lay on a flat surface to cut. Sprinkle bars with remaining lime zest.
                                                                  • Makes about 16 squares.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Also called chayote, mirlitons are a squash like fruit.

                                                                  Ingredients
                                                                  • Yes No 4 large mirlitons
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/4 cup italian style bread crumb
                                                                  • Yes No 1 1/4 cup refrigerated parmesan cheese
                                                                  • Yes No 1 tbsp dry white wine
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, fresh chives
                                                                  • Bring mirlitons and water to cover to a boil in a large saucepan; boil 20 minutes or until tender. Drain and cool. Cut in half lengthwise; remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell; chop pulp, and set shells aside.
                                                                  • Peel shrimp, and remove veins, if desired.
                                                                  • Sauté shrimp, onion, and next 3 ingredients in hot oil 4 to 5 minutes or until shrimp turn pink; remove from heat. Stir in mirliton pulp, 1 cup breadcrumbs, 1 cup Parmesan cheese, and next 4 ingredients; stuff evenly into mirliton shells. Sprinkle evenly with remaining 1/4 cup breadcrumbs and remaining 1/4 cup cheese. Place in a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 30 minutes. Garnish, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3 eggs
                                                                  • Yes No 115g plain flour
                                                                  • Yes No 1 heaped tsp 1 teaspoon baking powder
                                                                  • Yes No milk
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No 3 tbsp 3 tablespoons caster sugar
                                                                  • Yes No 4 bananas
                                                                  • Yes No crème fraîche
                                                                  • Separate the eggs, putting the whites into one bowl and the yolks into another.Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Fold the whites into the batter – it is now ready to use. Heat a non-stick frying pan over a moderate heat.Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.Loosen with a spatula and turn or flip the pancake over. Continue frying until golden. Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce – about 3 minutes.Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes. You might need to alter the cooking time slightly, depending on how ripe your bananas are. Serve them on the pancakes topped with a good spoonful of crème fraîche.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 2 lb acorn squash
                                                                  • Yes No 3 1/2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup almond flour
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1 tsp rose water
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp kosher salt