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                                                                  Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.

                                                                  Ingredients
                                                                  • Yes No 150 milliliter gin
                                                                  • Yes No 300 milliliter indian tonic water
                                                                  • Yes No 50 milliliter simple syrup
                                                                  • Yes No splash rose water
                                                                  • Yes No 5 gelatin leaves
                                                                  • Yes No uv black light
                                                                  • Combine gin, tonic water, rich simple syrup, and rose water in a large heatproof measuring cup; set aside.
                                                                  • Cut gelatin leaves into fine pieces and place in a heatproof bowl. Add enough gin and tonic mixture to cover and set aside until gelatin softens.
                                                                  • Place softened gelatin mixture over a pan of simmering water and heat until gelatin leaves are fully melted.
                                                                  • Remove gelatin mixture from heat and stir in the remainder of the gin and tonic mixture. Strain back into the measuring cup. Pour into a jelly mold or bowl and refrigerate until set.
                                                                  • Unmold jelly by briefly immersing the mold or bowl in a bowl of hot water, then invert over a serving plate. For maximum effect, turn off all the lights and switch on a black light, then serve the glowing jelly to thrilled diners.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp yellow miso paste
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No salt
                                                                  • Yes No 6 small persian cucumbers
                                                                  • Yes No 2 scallion
                                                                  • Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup finely ground almonds
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.
                                                                  • Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.
                                                                  • In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.
                                                                  • Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 42cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 4 scallions, white parts only
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1 8 oz pineapple chunks in juice (canned)
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 cup snow peas
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 3 cup white rice
                                                                  • Yes No 1/4 cup chopped unsalted roasted peanuts
                                                                  • In a bowl, whisk together garlic, ginger, scallions, crushed red pepper, rice vinegar, 1/3 cup pineapple juice (from can), sugar, cornstarch and 1/4 cup water.
                                                                  • Sprinkle pork with salt. Warm a large skillet over medium-high heat. Pour in vegetable oil, and when very hot add pork and stir-fry until no longer pink, 3 to 4 minutes. Add bell pepper, snow peas and water chestnuts; sauté for 3 minutes. Stir in pineapple.
                                                                  • Add reserved sauce to skillet and cook, stirring, until thickened, about 3 minutes. Divide rice among 4 plates and spoon pork mixture on top. Sprinkle with peanuts and scallion greens and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal?s legendary Orchestra Baobab.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz whitley neill gin
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 3/4 oz bénédictine liqueur
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 seltzer
                                                                  • In a cocktail shaker, combine gin, lemon juice, Bénédictine liqueur, cayenne pepper, egg white, and 1 cup cracked ice. Cover and shake for at least 15 seconds; strain into a chilled fizz glass. Top with seltzer.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNoafrican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: 45 minutes, plus at least 2 hours to chill. In the Philippines, garlic fried rice is a staple for breakfast, but chef Tim Luym serves it for dinner too. He loves the chewier texture and higher nutritional content of brown jasmine rice compared with white.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup brown jasmine rice
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Rinse rice thoroughly in a fine strainer under running water, then pour into a medium saucepan with 1 3/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
                                                                  • Pour rice into a rimmed baking pan. Let cool, then chill, uncovered, until firm and dry, at least 2 hours.
                                                                  • Heat 1 1/2 tbsp. oil in a 12-in. frying pan over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in center of pan; pour in 1 tsp. oil and stir garlic into oil. Let garlic sizzle for about 30 seconds, then stir into rice to combine. Season to taste with salt and pepper.
                                                                  • *Find brown jasmine rice alongside other rices at the grocery store.
                                                                  • Make ahead: Cook rice through step 2 up to 1 day before using; chill, covered.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoFilipino
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These 5-ingredient basic chocolate cupcakes are super easy to make and perfect for chocolate lovers. To make the Chocolate-Mint Cupcakes pictured here, top with Chocolate Buttercream frosting and sprinkle with choppped crème de menthe mints for a pretty presentation and fantastic flavor.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz german chocolate cake mix
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
                                                                  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
                                                                  • Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired. Note: For testing purposes only, we used Andes Creme de Menthe Thins.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    shave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 whole whole allspice berry
                                                                  • Yes No 1 tbsp yellow mustard seed
                                                                  • Yes No 4 sage
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 6 1 lb double, bone in pork chops
                                                                  • Yes No olive oil
                                                                  • In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.
                                                                  • Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure lemon extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2 tbsp water
                                                                  • MAKE THE CAKE Preheat the oven to 375°. Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar.
                                                                  • In a medium bowl, whisk the cake flour, baking powder and salt. In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar. Add the dry ingredients and beat until the batter is smooth. Using a spatula, fold in the beaten egg whites until no streaks remain.
                                                                  • Spoon the batter into the prepared Bundt pan. Bake the cake for 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, then invert the cake onto a rack to cool completely. Lower the oven temperature to 350°.
                                                                  • MAKE THE LIMONCELLO SYRUP In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes. Let cool, then stir in the limoncello. Brush the syrup all over the cake, allowing it to soak in.
                                                                  • MAKE THE CARAMEL TOPPING Line a large baking sheet with parchment paper. In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy. Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals. Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes. Remove from the heat. Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round. Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
                                                                  • Invert the caramel round over the cake and peel off the parchment paper. Gently press the caramel onto the cake before it hardens to help it conform. If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel. When the caramel has hardened, serve the cake with the Lime-Yogurt Mousse.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 lb gemelli
                                                                  • Yes No 3/4 medium english cucumber
                                                                  • Yes No 1 dry pint cherry
                                                                  • Yes No 1/2 large red onion
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 6 oz feta cheese
                                                                  • Yes No 3 cup firmly packed baby spinach
                                                                  • Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
                                                                  • Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  The Twist: A short-order breakfast special gets an easy hands-off finish in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz french bread
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
                                                                  • Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
                                                                  • Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
                                                                  • Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup dry riesling
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 4 whole black peppercorn
                                                                  • Yes No 3 juniper berry
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 oregano
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No four 7 oz skinless trout fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Preheat the oven to 375°. In a medium saucepan, combine the Riesling with the carrot, celery, onion, peppercorns, juniper berries, garlic, bay leaf, thyme and oregano and bring to a boil.
                                                                  • Meanwhile, coat the bottom of a large ovenproof skillet with the oil. Season the fish with salt and pepper. Skinned side up and starting from the tail end, roll up each fillet and secure with 2 toothpicks. Transfer the trout rolls to the skillet.
                                                                  • Pour the Riesling mixture over the trout rolls and bake for 15 minutes, or until the fish flakes. Let rest for 5 minutes, then carefully remove the toothpicks. Transfer the rolls to shallow bowls and spoon the vegetables on top. Remove the bay leaf, herb sprigs and peppercorns from the broth. Whisk the butter into the broth, season with salt and pepper and spoon the broth over the trout. Serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No vanilla buttercream frosting
                                                                  • Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
                                                                  • Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Feel free to use cooked chopped broccoli in place of the green onions in this recipe.

                                                                  Ingredients
                                                                  • Yes No pie pastry
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tsp dijon
                                                                  • Yes No half cup heavy cream and half whole milk
                                                                  • Grease and flour mini muffin pans and heat oven to 400°. Roll pie crust out to about 1/8-inch thickness. Cut out 2 1/2-inch rounds; fit into the mini muffin cups. Brush pastry with butter. Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese. Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more green onion. Bake for 20 to 25 minutes, or until set. Makes about 36 mini quiches. More Quiche Recipes Vegetable Quiche Broccoli Mushroom Quiche No Crust Broccoli Quiche Bacon Cheddar Quiche Chile Cheese Quiche Crab Quiche Recipe Salmon Quiche Jalapeno Quiche Crab Quiche Ham Tomato Quiche Spring Vegetable Quiche Quiche Recipe Index More Appetizers Egg Recipes & Brunch Casseroles Chile Peppers
                                                                  Cuisine:YesNodijon
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 4 cup baby sweet peppers
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 oz fresh baby mozzarella balls
                                                                  • Yes No 1/4 small cup basil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.
                                                                  • Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.
                                                                  Yields: 6(serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This hearty meatless chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavored with spices that are prevalent in Moroccan dishes: cumin, ginger, turmeric, cinnamon and red pepper. This recipe proves that you don't need meat for a satisfying and filling chili.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 3/4 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp no salt added tomato paste
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1/2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1/8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

                                                                  Ingredients
                                                                  • Yes No 9 1/2 oz whole wheat flour
                                                                  • Yes No 2 tbsp flaxseed
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup dark chocolate chips
                                                                  • Yes No 3/4 cup almond
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
                                                                  • Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey

                                                                  Time: 1 1/2 hours. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

                                                                  Ingredients
                                                                  • Yes No 3/4 french bread
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 2 lb Italian sausage
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 1/2 lb green swiss chard
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No salt
                                                                  • Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
                                                                  • Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
                                                                  • With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
                                                                  • Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
                                                                  • Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
                                                                  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16(makes 12 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 14 1/4 oz cake mix
                                                                  • Yes No 1/2 cup vanilla frosting
                                                                  • Yes No 1 12 oz semisweet chocolate chips
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup white chocolate chips
                                                                  • Bake cake according to box directions and cool completely. Break into chunks. Pulse in food processor into fine crumbs, working in batches. Transfer to a large bowl.
                                                                  • Add 1/2 cup frosting to bowl with crumbs. Mix with your hands until crumbs are moistened and can be molded like clay, adding additional frosting, 1 Tbsp. at a time, if necessary. Shape mixture into 1 1/4- to 1 1/2-inch football shapes; place on a parchment-lined baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
                                                                  • Place a large piece of Styrofoam on a baking sheet. Mix chocolate chips and oil in top of a double boiler over simmering water. Cook, stirring often, until chocolate is smooth. Let cool to warm room temperature. Dip top of craft stick or lollipop stick into chocolate and insert partway into one of the footballs. Dip football into chocolate, letting excess drip back into bowl. Insert end of stick into Styrofoam to allow chocolate to harden while pops are upright. Repeat with remaining footballs. Refrigerate pops for 15 minutes to set chocolate.
                                                                  • Place white chocolate chips in a microwave-safe bowl and microwave on 50 percent power until just melted. Whisk until smooth. Transfer white chocolate to a pastry bag fitted with a small plain tip and pipe laces on each football pop. Chill until set, about 5 minutes.
                                                                  Yields: 50pops (serving size: 1 pop)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt

                                                                  At Frasca in Boulder, Colorado, Lachlan Mackinnon-Patterson preserves his own tuna in olive oil to make this terrific tuna salad, brightened with tangerine and green olives and served on garlicky grilled bread.

                                                                  Ingredients
                                                                  • Yes No 1 medium tangerine
                                                                  • Yes No one 8 oz canned italian tuna in olive oil
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 16 pitted picholine olives
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 baguette
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.
                                                                  • In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
                                                                  • Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer. Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Spicy Grain Soup
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No water
                                                                  • Yes No 1/2 cup short grain brown rice
                                                                  • Yes No 1/2 cup bulgur
                                                                  • Yes No 1 tbsp light olive oil
                                                                  • Yes No 2 inch dried mulato chiles, and 2 inch pieces
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 qt vegetable broth
                                                                  • Yes No 1 1/2 cup diced tomato in can
                                                                  • Yes No 6 cilantro
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 medium parsnip
                                                                  • Yes No 1/2 cup salted roasted pumpkin seeds
                                                                  • In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the pan and cover. In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
                                                                  • In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
                                                                  • In a large, heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly. Puree the soup in a blender and return to the pan.
                                                                  • Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.

                                                                  Ingredients
                                                                  • Yes No 2 cup coarsely chopped sweet potato
                                                                  • Yes No 1 1/2 cup coarsely chopped turnip
                                                                  • Yes No 1 1/2 cup coarsely chopped parsnip
                                                                  • Yes No 1 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1/4 cup tupelo honey
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 shallot
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This Polish cream cake dessert was renamed papal cream cake or kremówka papieska (kreh-MOOV-kah pah-PYESS-kah), when it was learned Pope John Paul II loved it. Last December, I had the honor of meeting Karol Hagenhuber (now living in Indiana), who attended Marcin Wadowita high school in Wadowice, Poland, with none other than Karol Wojtyla, who later became the cardinal of Krakow and then Pope John Paul II. Wadowice is in southern Poland, about 50 km from Krakow. "My father had a bakery in Wadowice, and Karol would come in several times a week for kremówka," says Hagenhuber. Here's a larger photo of kremówka papieska.

                                                                  Ingredients
                                                                  • Yes No 2 1.1 lb package frozen puff pastry dough
                                                                  • Yes No 1 recipe easy pastry cream
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 400 degrees. Roll out each piece of puff pastry slightly to blend the seam lines. Without cutting all the way through, lightly score each pastry sheet into 9 sections. Sandwich each puff pastry sheet between two pieces of parchment paper and two cooling racks. This will keep the pastry flat but still flaky. Bake 15 minutes, remove top rack and top sheet of parchment paper. Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely. If you like a thick layer of filling, make a double batch of Easy Pastry Cream. Using a 13x9-inch pan as a mold, place one layer of cooked puff pastry in the bottom of the pan. Pour hot pastry cream over it, and place second layer of cooked puff pastry on top. Refrigerate until set. When ready to serve, using the prescored marks as guides, cut into 9 pieces. Dust each piece with confectioners' sugar. Refrigerate leftovers.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 9slices kremówka papieska
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mini beef burgers with grilled onions, sweet and spicy pickle sauce and Vlasic® Ovals Hamburger Dill Chips

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 6 oz ground beef
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp dried minced onion
                                                                  • Yes No 3 small american cheese
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp tomato ketchup
                                                                  • Yes No 2 tsp chopped vlasic bread and butter chips
                                                                  • Yes No 3 mini potato rolls
                                                                  • Yes No vlasic ovals hamburger dill chips
                                                                  • Pour vegetable oil into a cast iron or fry pan and heat over medium-low heat.
                                                                  • Pat beef into a large square about 1/2 inch thick. Cut into square patties slightly larger than the size of your bun. Sprinkle patties with salt and pepper.
                                                                  • Add dried onion to pan and lay hamburgers directly on top of onion.
                                                                  • Cook burgers to desired doneness, about 5 minutes and turn off heat. Lay American cheese on burgers and cover pan until melted.
                                                                  • While cheese is melting, combine mayonnaise, ketchup and Vlasic® Bread and Butter Chips. Spread sauce on bottom of potato rolls.
                                                                  • Add the chopped onions and burger patty and top with Vlasic® Ovals Hamburger Dill Chips.
                                                                  Yields: 3sliders or 1 serving
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup maple syrup
                                                                  • Yes No 16 large egg yolk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No water
                                                                  • Yes No cream
                                                                  • Preheat the oven to 325°. Spoon 1 teaspoon of maple syrup into each of twelve 1/2-cup ramekins, swirling to coat the bottoms. Arrange the ramekins in a large roasting pan.
                                                                  • In a large stainless steel bowl, whisk the yolks with the whole eggs until blended. Whisk in the remaining 3 cups of maple syrup. Pour the mixture into the ramekins. Carefully pour enough very hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and bake for about 55 minutes, or until the custards are just set.
                                                                  • Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature. Refrigerate the custards for at least 6 hours or overnight.
                                                                  • Meanwhile, in a large skillet, melt the butter. Add the pecans and stir to coat with the butter. Cook over moderate heat until lightly browned, about 5 minutes. Put the sugar in a large bowl. With a slotted spoon, transfer the pecans to the bowl with the sugar and toss to coat. Transfer the nuts to a baking sheet, shaking off any excess sugar. Sprinkle lightly with salt. Let cool.
                                                                  • Carefully run a thin knife around each custard. Dip each ramekin in a bowl of boiling water, then quickly invert the custard onto a plate. Spoon whipped cream over the custards, garnish with the sugared pecans and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/2 tsp madras curry powder
                                                                  • Yes No 3/4 lb ground turkey
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tbsp minced basil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No sixteen 6 inch flour tortilla
                                                                  • In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute. Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
                                                                  • In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat. Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
                                                                  • Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 16rolls
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add corn muffins to this three bean chili recipe, and you've got yourself a meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped green bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 1/2 oz garbanzo beans
                                                                  • Yes No 1 15 1/2 oz red kidney beans
                                                                  • Yes No 1 15 1/2 oz black beans in can
                                                                  • Yes No 1 14 1/2 oz organic vegetable broth
                                                                  • Yes No 1 14 1/2 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Serve with couscous, pasta, or rice. Prep and Cook Time: about 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 1 1/4 lb sea scallop
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 12 oz red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Holding each ear of corn upright in a deep bowl, cut kernels from cobs. Rinse scallops and pat dry; sprinkle lightly all over with salt and pepper.
                                                                  • Melt 1 tablespoon butter with 1 tablespoon olive oil in each of two 10- to 12-inch nonstick frying pans over high heat. Add corn, bell peppers, garlic, and cumin to one pan; add scallops to the other. Cook, stirring both pans often, until vegetables are crisp-tender, about 3 minutes, and scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.
                                                                  • Just before serving, stir basil into the vegetable mixture and cilantro into the scallops. Add salt and pepper to taste to both. Mound vegetables in a wide, shallow bowl; top with scallops (and any pan juices).
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Use this recipe along with our Royal Icing to make the following decorated holiday cookies: Partridge-in-a-Pear-Tree Cookies Snowman Cookies Reindeer Cookies Santa Claus Cookies Marbleized Peppermint-Candy Cookies (not pictured) Snow Globe Cookies (not pictured)

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No royal icing
                                                                  • Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
                                                                  • Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
                                                                  • Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.
                                                                  Yields: 124-inch cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate

                                                                  This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.

                                                                  Ingredients
                                                                  • Yes No ¼ cup canola oil
                                                                  • Yes No 1 unripe plantain
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 2 sprig cilantro
                                                                  • Yes No ½ avocado
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup shredded roast chicken
                                                                  • Yes No 2 leaf greens
                                                                  • Yes No 2 slice tomato
                                                                  • Heat oil in a 10" skillet over medium-high heat. Add plantain halves and fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward-curved side. Place on cutting board cut sides down and, using a plate, flatten each into a ¼″-thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain.
                                                                  • Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining disk. See Seven Latin American Sandwiches in the Gallery »
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 lb blueberry
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No crushed ice
                                                                  • Yes No 9 oz vodka
                                                                  • Yes No 4 1/2 oz lime juice
                                                                  • Yes No 6 fresh lavender sprigs
                                                                  • In a medium saucepan, combine the blueberries with the Simple Syrup and lemon juice. Cook over moderately high heat until the berry skins darken, 1 to 2 minutes. Drain the berries, reserving the syrup. In a pitcher, combine the berries, half the syrup and all of the remaining ingredients except the lavender sprigs. Cover and refrigerate until chilled. Stir and strain into 6 chilled martini glasses. Garnish with the lavender sprigs.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1 1/3 cup armagnac
                                                                  • Yes No 1 cup dried pears
                                                                  • Yes No 1 cup dried apples
                                                                  • Yes No 1 3/4 cup dried pineapple
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 3 tbsp candied ginger
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No corn starch
                                                                  • Yes No 2 1/2 lb rolled fondant
                                                                  • Yes No royal icing
                                                                  • Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
                                                                  • Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
                                                                  • Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
                                                                  • Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
                                                                  • Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
                                                                  • On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
                                                                  • On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Pork tenderloin is a very tender cut of meat, perfect for stir-frying. With the addition of a few precut items from the grocery produce section or salad bar, this dish comes together very quickly.

                                                                  Ingredients
                                                                  • Yes No 1 cup white rice
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 cup sliced bell pepper
                                                                  • Yes No 8 scallion
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 lb fresh pineapple cubes
                                                                  • Cook rice according to package directions. In a small bowl, mix hoisin, soy sauce, and 2 tbsp. water. Set aside.
                                                                  • Heat wok over high heat until very hot and smoking. Add oil, swirling pan to coat, then peppers, onions, pork, garlic, and ginger. Cook, stirring occasionally, until meat is browned, about 5 minutes. Add pineapple and reserved hoisin mixture, stirring to coat, and cook until warm, about 3 minutes. Serve with rice.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Coconut Cupcakes
                                                                   1 h 25 m

                                                                  Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp vanilla and almond extracts
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder, baking soda, and salt
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1 1/2 cup flaked coconut, plain
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 3/4 cup powdered sugar
                                                                  • Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
                                                                  • In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
                                                                  • Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
                                                                  • Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
                                                                  • Note: Nutritional analysis is per cupcake.
                                                                  Yields: 30cupcakes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Serbian Christmas Eve or badnje vece wouldn't be the same without a hot toddy known as vruca rakija. This potent hot drink is made with caramelized sugar, slivovitz (plum brandy) and water. Every family and church group has its closely guarded recipe. After the traditional Christmas Eve vespers service and Yule log or badnjak burning, a great meatless meal is enjoyed with a sip of vruca rakija. Here is a larger photo of St. Sava church (Merrillville, Ind.) members cooking up a batch of vruca rakija. Makes 10 servings of Serbian Hot Toddy or Vruca Rakija

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup slivovitz
                                                                  • Yes No 3 cup water
                                                                  • In a medium stainless-steel pot, slowly brown sugar, watching constantly. When brown and caramelized but not burned, remove from heat and CAREFULLY add slivovitz and water. Return to heat until it comes to a boil and sugar is completely melted. Be careful that this does not boil over. It requires constant watching. Serve hot.
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  This is the easiest way to prepare and serve several individual portions.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Yes No 6 large organic egg
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp organic whipping cream
                                                                  • Preheat oven to 350°.
                                                                  • Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
                                                                  Yields: 6servings (serving size: 1 egg)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 6 tbsp vegetable broth
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 4 inch english muffin
                                                                  • Yes No 4 tbsp smoked salmon cream cheese spread
                                                                  • Yes No butter lettuce leaves
                                                                  • Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. In a bowl with a fork, mix ground salmon with broth, bread crumbs, dill, salt, and egg until mixture is thoroughly blended.
                                                                  • Make four foil strips 5 to 6 inches wide by 10 inches long. Fold each strip to form 5- to 6-inch squares, then fold in edges to seal layers. Coat one side of each foil square with vegetable oil. Divide salmon mixture into four equal portions, place a portion on oiled side of each foil square, and shape each into an evenly thick 4-inch-wide round. If making ahead, lay patties (on foil) in a single layer on a plate, cover airtight, and chill up to 1 day.
                                                                  • Place salmon patties on foil on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center (cut to test), about 10 minutes. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
                                                                  • Spread the toasted side of each bun half with smoked salmon cream cheese. Layer bottom of each bun with lettuce and a salmon patty; top with cucumber-hearts of palm relish and set bun tops in place.
                                                                  • Cucumber-hearts of palm relish: In a bowl, combine 1/2 cup diced (1/4 in.) seeded English cucumber, 1/2 cup thinly sliced canned hearts of palm, 1/4 cup rice vinegar, 2 tablespoons chopped green onions (including green tops), 2 teaspoons sugar, and 1/2 teaspoon salt (or to taste). Mix and let stand at least 5 minutes or cover and chill up to 1 day. Serve with a slotted spoon. Makes about 1 cup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 3 large anchovy
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 3/4 cup brioche
                                                                  • Yes No 1 tbsp coarsely chopped parsley
                                                                  • Preheat the oven to 350° In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
                                                                  • Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
                                                                  • In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
                                                                  • Halve the eggs and arrange on a platter. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk. Top each with the anchovy crumbs and parsley and serve.
                                                                  Yields: 20hors d'oeuvres
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.

                                                                  Ingredients
                                                                  • Yes No 1 pie crust
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 tsp unsalted butter
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/4 chunk cup semisweet chocolate
                                                                  • Yes No 1 1/3 cup pecan halves
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
                                                                  • In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
                                                                  • Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz semisweet chocolate
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 26 chocolate wafers
                                                                  • Yes No 3 banana
                                                                  • In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
                                                                  • Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Here is a healthy recipe for traditional macaroni and cheese that uses four types of cheese to keep the cheesy goodness without all the fat and calories.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 2/3 cup 1% low-fat milk
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 2 oz cup shredded extra sharp cheddar cheese
                                                                  • Yes No 3 oz light processed cheese
                                                                  • Yes No 6 cup elbow macaroni
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup crushed onion melba
                                                                  • Yes No 1 tbsp reduced calorie margarine
                                                                  • Preheat oven to 375°.
                                                                  • Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
                                                                  • Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
                                                                  • Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 3/4 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 12 oz evaporated low fat milk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 15 oz unsweetened pumpkin
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Position oven rack to lowest position.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
                                                                  • To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
                                                                  • Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
                                                                  • To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1 wedge and about 1 tablespoon topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No four 4 oz veal cutlet
                                                                  • Yes No 4 4 oz cup baby arugula
                                                                  • Yes No 1/2 1 1/2 oz cup parmigiano-reggiano cheese
                                                                  • Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.
                                                                  • Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, about 4 minutes. Add the tomatoes to the vinaigrette and lightly smash the tomatoes to release some of their juices.
                                                                  • Season the veal with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer to plates.
                                                                  • Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols. It's taken to church on Easter morning in a special basket with other foods to be blessed. Slovaks also serve paska at Easter but this is not to be confused with the molded Easter cheese dessert of the same name. Ukrainians also feature babka for Easter but instead of the fluted shape favored by the Poles, theirs looks more like a Russian kulich. See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World. Makes 1 large Ukrainian Easter Bread

                                                                  Ingredients
                                                                  • Yes No 1/2 teapoon
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Scald the milk and set aside to cool to lukewarm. Dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand 10 minutes. Combine yeast mixture with scalded milk and 2 1/2 cups flour. Beat until smooth. Cover and let rise until light and bubbly. Add eggs, 1/2 cup sugar, melted butter, salt and 4 1/2 to 5 cups flour to make a dough that is not too stiff and not too slack. Knead until dough no longer sticks to the hand and is smooth and satiny (about 7 minutes in a mixer, longer by hand). Place in a greased bowl, turn to grease both sides, cover with greased plastic wrap and let rise until doubled. Punch down and let rise again. Reserve 1/3 of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan. Now shape the reserved dough into decorations of choice -- a cross, swirls, rosettes, braiding, etc. Cover the pan with greased plastic wrap and let rise until almost doubled. Heat oven to 400 degrees. Brush bread with 1 large egg beaten with 2 tablespoons water. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 minutes or until an instant-read thermometer registers 190 degrees. If necessary, cover the top of the bread with aluminum foil to prevent overbrowning. Remove from oven and turn out onto wire rack to cool completely. Note: Some cooks make a stiffer, nonyeast, sculpting dough for the decorations so the shapes won't distort when baked. You can use the one as described in Serbian cesnica.
                                                                  Cuisine:YesNoukrainian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve this salad with crispbreads and red pepper hummus for a light summer meal. Prep: 9 minutes; Cook: 2 minutes; Other: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2/3 cup uncooked whole wheat couscous
                                                                  • Yes No 1 cup diced cooked chicken breast
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup mixed baby salad greens
                                                                  • Yes No 1/4 1 oz cup crumbled reduced fat feta cheese
                                                                  • Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous; cover and let stand 5 minutes.
                                                                  • While couscous stands, combine chicken and next 5 ingredients in a large bowl, tossing gently to coat.
                                                                  • Fluff couscous with a fork. Add couscous, salad greens, and cheese to chicken mixture; toss gently to coat.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 14 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  This trifle is a Christmas tradition at our house ? and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.

                                                                  Ingredients
                                                                  • Yes No 1 swiss roll
                                                                  • Yes No 1 of strawberries, hulled
                                                                  • Yes No 1 wine glass of cointreau
                                                                  • Yes No 1 x strawberry jelly
                                                                  • Yes No 2 pint 2 pints of milk
                                                                  • Yes No 4 tsp 4 teaspoons caster sugar
                                                                  • Yes No 1 x of strawberry blancmange
                                                                  • Yes No 1 x mandarin
                                                                  • Yes No 1 x orange jelly
                                                                  • Yes No custard powder – enough to make
                                                                  • Yes No 1 x carton double cream
                                                                  • Yes No chocolate
                                                                  • Yes No
                                                                  • This trifle is a Christmas tradition at our house – and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.Lay out the sponges or Swiss roll on the bottom of a good-sized glass bowl. Scatter over the strawberries and drizzle with the Cointreau.Tear up the strawberry jelly squares, put them in a measuring jug and add around 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour the jelly over the sponge, place in the fridge and allow to set.Pour a little milk into a separate bowl with 2 teaspoons of the sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil and add to the blancmange mix in the bowl. Stir and return to the pan, stirring and whisking as you bring it back to the boil. Pour the blancmange back into the bowl and allow to cool, whisking occasionally, then pour it over the layer of set strawberry jelly. Allow the blancmange layer to set properly in the fridge, then scatter over the mandarin segments.Make up the orange jelly the same way as the strawberry jelly and allow to cool before pouring it over the mandarins. Leave to set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder, using the same method as for the blancmange, allow it to cool and pour it over the orange jelly.Whip the double cream until you get soft peaks, then spread it over the custard. Grate chocolate and sprinkle with orange zest before serving.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 small eggplant
                                                                  • Yes No two 6 oz zucchini
                                                                  • Yes No two 6 oz yellow squash
                                                                  • Yes No black pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 1 1/4 lb large romaine lettuce
                                                                  • Yes No 1/4 lb goat cheese (chèvre)
                                                                  • Light a grill. In a mortar, pound the halved garlic to a paste with 1 teaspoon of salt. Stir in 3 tablespoons of the olive oil and the lemon juice.
                                                                  • In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
                                                                  • Thread the onion slices onto two parallel 10-inch skewers. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper. Brush the bell peppers and lettuce with olive oil. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender. The onions will take about 5 minutes per side; the eggplant, zucchini and squash, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
                                                                  • Put a lettuce wedge on each plate. Mound the vegetables on the lettuce and sprinkle with the cheese and toasted pine nuts. Pass the lemon vinaigrette at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We like to serve this seasoning in small bowls with crudités or roast chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1/3 cup dried sichuan peppercorns
                                                                  • Yes No 1 tbsp spice powde
                                                                  • Combine ingredients in a 12" skillet, cover, and cook, stirring, over low heat until fragrant, about 30 minutes. Working in batches, grind mixture in a spice grinder. Sift through a large mesh sieve; discard peppercorn husks. Let cool. Store as you would salt.
                                                                  • MAKES ABOUT 1 CUP
                                                                  Cuisine:YesNoszechuan
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve

                                                                  Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture; it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 1/2 lb spinach
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 oz crème fraiche
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Melt butter in a 12-inch frying pan over medium heat. Once butter foams, add shallot and cook, stirring occasionally, until softened, about 5 minutes.
                                                                  • Add spinach, season well with salt and freshly ground black pepper, and cook until just wilted, about 3 minutes. Make six indentations in spinach, crack an egg into each, cover the pan, and cook eggs to desired doneness. Meanwhile, combine crème fraîche or sour cream, lemon juice, and cayenne in a small bowl.
                                                                  • To serve, divide spinach and eggs among pieces of toast, place a dollop of cream mixture over each egg, and season with freshly ground black pepper.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Make a meal of this comforting soup by adding crackers or warm bread.

                                                                  Ingredients
                                                                  • Yes No 4 oz hot turkey italian sausage
                                                                  • Yes No 2 2 1/2 oz boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup frozen chopped onion
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/3 cup chopped celery
                                                                  • Yes No 1/3 cup chopped carrot
                                                                  • Yes No 2 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 3 1/2 oz boil in brown rice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; cook 2 minutes, stirring to crumble sausage. Add onion and thyme; cook 2 minutes, stirring occasionally. Add celery, carrot, and broth; bring to a boil.
                                                                  • Remove rice from bag; stir into broth mixture. Cover, reduce heat to medium, and cook 7 minutes or until rice is tender. Discard thyme sprigs. Stir in parsley, salt, and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover

                                                                  The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.

                                                                  Ingredients
                                                                  • Yes No 1 7 to 8 inch vanilla bean pod
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup muscat wine
                                                                  • Yes No 3 cup mixed fresh berries
                                                                  • Yes No 3 chunk, 1/2 inch oz crisp vanilla meringue cookies, chunks
                                                                  • Yes No 1/3 cup diced unsalted pistachio
                                                                  • With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the tiny black seeds into a small bowl; reserve pod. Add the powdered sugar and 1 tablespoon of the whipping cream to the bowl and mix well to separate vanilla seeds.
                                                                  • Cut vanilla pod completely in half lengthwise. In a 1- to 1 1/2-quart pan, combine vanilla pod halves, granulated sugar, and wine. Bring to a boil over high heat, then reduce heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Let mixture cool slightly; discard vanilla pod halves.
                                                                  • Stir berries into wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes and up to 3 hours.
                                                                  • Meanwhile, in the large bowl of an electric mixer, combine vanilla-cream mixture and remaining whipping cream. Beat until soft peaks form.
                                                                  • Fold meringues into whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, and 1/8 of the pistachios. Repeat layering and top with a few fresh berries. Layer ingredients in the same order in 3 more glasses.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Chocolate Cream Pie
                                                                   3 h 40 m
                                                                  Ingredients
                                                                  • Yes No 6 oz chocolate wafer cookies, finely ground
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No pinch fine sea salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No chocolate
                                                                  • MAKE THE CRUST Preheat the oven to 350°. In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.
                                                                  • MAKE THE FILLING In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge. In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt. Gradually whisk in the hot milk mixture. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth. Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
                                                                  • Let the pie stand at room temperature for 10 minutes. Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm. Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 large bibb lettuce
                                                                  • Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.
                                                                  • Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter,
                                                                  • sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  "My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor

                                                                  Ingredients
                                                                  • Yes No 4 medium beet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 cup boston lettuce
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 2 cup radicchio
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Preheat oven to 400°.
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.
                                                                  • Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
                                                                  • Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.
                                                                  • Wine note: White wine is usually a good bet with salad, but the earthy and robust flavors in Winter Salad with Roasted Beets and Citrus Reduction Dressing allow this hearty course to handle a lighter red wine, such as Irony Monterey Pinot Noir 2006 ($16). The wine's berry fruit goes well with goat cheese, and its earthy mushroom flavors are enhanced by roasted beets, while tart acidity on the finish matches the citrus. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 carrot
                                                                  • Yes No 5 lb red snapper bones
                                                                  • Yes No 3 tomato
                                                                  • Yes No 4 oil packed anchovies
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/4 scotch bonnet chile
                                                                  • Yes No 3 sprig parsley, basil and mint
                                                                  • Yes No 2 qt water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 scallion
                                                                  • Yes No 18 okra
                                                                  • Yes No 1/2 scotch bonnet chili pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No pinch allspice, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 7 oz, 1 1/2 inch thick red snapper fillets, skin
                                                                  • MAKE THE FISH TEA: In a large pot, heat the oil. Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes. Add the fish bones and cook until just beginning to turn opaque, about 10 minutes. Add the tomatoes, anchovies and orange zest. Squeeze the orange juice into the pot. Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil. Simmer over moderately low heat until the broth is very flavorful, about 1 hour. Strain the broth and season with salt and pepper.
                                                                  • MAKE THE FISH: Preheat the oven to 500°. In a large skillet, heat the 2 tablespoons of canola oil. Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes. Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 1 minute. Stir in the allspice and season with salt and pepper. Let cool slightly.
                                                                  • Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil. Season the snapper fillets with salt and pepper and place one in the center of each piece of foil. Spoon the vegetables over the fillets. Fold up the sides of the foil and seal each packet.
                                                                  • Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through. Transfer the packets to plates. Pour the fish tea into cups and serve alongside.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp red curry powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 2 1 lb, 2 cup medium apple
                                                                  • Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
                                                                  • Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree

                                                                  Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper