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                                                                  Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread. What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week. To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz chickpeas, also known as garbanzo beans
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1/4 cup roasted tahini
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No one 4 lb pork rib roast cut from the loin end
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb skinless, boneless breasts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No noodle
                                                                  • In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
                                                                  • Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
                                                                  • Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas or green beans.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb broccolini
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
                                                                  • In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Blueberry Thrill
                                                                   1 h 11 m

                                                                  Sweet blueberries infuse spicy gin for summer's most refreshing sipper. For a fizzy cocktail, pour gin, cardamom syrup, and lemon juice over crushed ice in a glass; top with chilled club soda.

                                                                  Ingredients
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1 1/2 cup dry gin
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No blueberry
                                                                  • Place 2 cups blueberries in a large, heavy stainless-steel saucepan; mash with a fork or potato masher. Place over medium-high heat, and cook 3 minutes or until berries begin to release juice. Remove from heat; add gin. Cover and let stand at least for 1 hour or up to overnight. Strain mixture through a sieve into a bowl, pressing berries with the back of a spoon to remove as much juice as possible; discard solids.
                                                                  • Combine 3/4 cup water, sugar, and cardamom pods in a small saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves. Cool completely; discard cardamom pods.
                                                                  • To serve, add the ice to a cocktail shaker to come halfway up sides of container. Add 1/4 cup blueberry-gin, 1 1/2 tablespoons cardamom syrup, and 1 tablespoon lemon juice; shake until chilled. Strain cocktail into a chilled martini glass. Garnish with additional blueberries, if desired. Serve immediately. Repeat procedure with remaining ingredients.
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  One of the basic rules of pairing wines with food is that rich dishes match well with wines that have good acidity. This silky soup—a simple puree of onion, edamame and chicken stock—is no exception.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 10 oz cup frozen edamame
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add 3 cups of the stock and simmer over low heat for 20 minutes. Add the edamame and cook until tender, about 10 minutes. Let cool slightly, then puree the soup in a blender until very smooth. Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.
                                                                  • Whisk the remaining 1 cup of chicken stock into the soup and season with salt. In a small bowl, combine the crème fraîche with the grated ginger. Ladle the soup into bowls, drizzle with the ginger crème fraîche and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Greens tend to be relegated to slow, long cooking such as braising, but the more delicate of these, such as dandelion, can be wilted and used in a quick meal. Here the bitterness of dandelion greens is tamed by rich egg flavor and a sweet, syrupy balsamic vinegar reduction. Serve it all over a big piece of toasted country-style bread and you’ll see why this versatile dish has a place at the table any hour of the day. What to buy: Dandelion greens are available year-round, but they’re best from midwinter through spring. If you’re having a hard time finding them or don’t like them, you can use beet greens, escarole, or arugula instead. This recipe was featured as part of our Cooking with Winter Ingredients and Easy Weeknight Dinners photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 6 oz dandelion greens, dried
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When it shimmers, add the garlic and cook until it just starts to color, about 30 seconds.
                                                                  • Add the dandelion greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide the greens between 2 serving plates.
                                                                  • Wipe out the pan, return it to medium heat, and add the remaining 1 tablespoon olive oil. When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges and the pan is almost dry, about 3 minutes.
                                                                  • Carefully add the balsamic vinegar and cook until it is reduced and syrupy, about 2 minutes. Place 2 eggs on each mound of greens, evenly divide the vinegar reduction, season with freshly ground black pepper, and serve with toast.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Get the young ones involved in the Halloween fun. Let them sort the chocolate candies by color and arrange them on top of the dough.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/4 cup orange, yellow, and brown candy coated chocolates
                                                                  • Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
                                                                  • In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
                                                                  • Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  We normally think of flat-leaf parsley as a garnish or an herb added to a dish for flavor, but it makes a surprisingly delicious main ingredient for a soup as well. This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch or a lush first course for an intimate dinner. You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 garlic, through a garlic press
                                                                  • Yes No 1 8 oz large yukon gold potato
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No 5 cup flat leaf parsley
                                                                  • Yes No coarse salt
                                                                  • Yes No chives
                                                                  • In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
                                                                  • Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
                                                                  • Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 3/4 large, thick inch bread, from a country
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 16 2 lb large sardine
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes in all.
                                                                  • Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for 4 minutes. Turn and cook until golden brown and just done, about 3 minutes. To serve, top each piece of grilled bread with 4 sardines.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Use a blender to make this refreshing and healthy Moroccan beverage. Orange flower water is a traditional addition. Strain the juice if you like, but it's healthiest to serve as-is.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz, 250 gram medium carrot
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No sugar, granulated
                                                                  • Yes No orange flower water
                                                                  • Yes No crushed ice
                                                                  • Peel the carrots and cut them into thick slices.
                                                                  • In a blender, process the carrots and about half of the orange juice for 30 seconds on high speed, until smooth. Add the remaining juice, sugar to taste and ice, and process again to blend well.
                                                                  • For traditional Moroccan flavor, stir in a small amount (about 1/2 teaspoon per glass) of orange flower water.
                                                                  • Pour into glasses, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2 ½servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The ribeye cut of bison is surprisingly lean, and it yields tender results when grilled. Bison has a deeper, richer flavor than beef, and it stands up well to the piney rosemary. You can serve these kebabs with whole-wheat pita bread and a romaine salad to round out your meal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 lb bison ribeye
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 5 ingredients in a large bowl; toss well to coat. Cover and refrigerate for 45 minutes.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove bison from marinade, and discard remaining marinade. Thread bison evenly onto each of 4 (12-inch) skewers, and sprinkle with salt. Place the skewers on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Serve immediately.
                                                                  Yields: 4servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Fondue and Crockpots were made for each other.

                                                                  Ingredients
                                                                  • Yes No 24 oz semisweet chocolate chip
                                                                  • Yes No 1 1/4 cup evaporated milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp vanilla extract
                                                                  • Yes No 1 tbsp fruit flavored liqueur
                                                                  • Yes No dippers, pound cake, fruit, pretzels, cookies, marshmallows, biscotti
                                                                  • Place ingredients (except dippers) into a crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on low. Use skewers or small tongs to dip into the chocolate. More Chocolate Recipes Just for You! Three Layer Chocolate Cake Chocolate Fudge Cake Dark Chocolate Molten Lava Cake Scotch Chocolate Cake Dark Chocolate Chess Pie Chocolate Silk Pie Chocolate Peanut Clusters Chocolate Truffles Extremely Easy Chocolate Fudge
                                                                  Cuisine:YesNoswiss
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk

                                                                  Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. Serve with roasted pork loin or ham.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 3 1/2 cup sliced chanterelle mushroom
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp diced parsley
                                                                  • Yes No 1 1/2 tbsp chopped chives
                                                                  • Yes No 4 cup sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Preheat oven to 425°.
                                                                  • Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
                                                                  • Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No rolled oats
                                                                  • Yes No wholemeal flour
                                                                  • Yes No caster sugar
                                                                  • Yes No butter
                                                                  • Yes No cooking apples
                                                                  • Yes No sugar, to sweeten
                                                                  • Yes No 1 tbsp 1 tablespoon water
                                                                  • Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through. Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake

                                                                  Time: About 10 minutes. Our version of cheesy popcorn puts the other orange-powdered-cheese type to shame. We prefer the flavor of smoked gouda (and like how it melts over the still-hot popcorn), but any semifirm cheese will work too.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 cup popcorn kernels
                                                                  • Yes No 2 cup finely shredded smoked gouda cheese
                                                                  • Yes No garlic salt
                                                                  • Heat oil in a wide pot over high heat, add popcorn, cover, and shake pot often. When popping slows, remove from heat until popping stops. Sprinkle popcorn with cheese while still in pot. Transfer to a serving bowl and sprinkle with garlic salt to taste, tossing well. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 36 bite size chocolate covered caramel peanut nougat bars
                                                                  • Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat until blended.
                                                                  • Stir together flour and next 2 ingredients in a small bowl. Add to butter mixture, beating until blended. Cover and chill 30 minutes.
                                                                  • Preheat oven to 350°. Shape about 2 Tbsp. dough around each nougat bar, using lightly floured hands, and roll into balls. Place 3 inches apart on ungreased or parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 13 to 14 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks.
                                                                  • Note: We tested with Snickers Minis.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    snickers
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Snickers
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 2 cilantro leaves and stems
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp smoked sweet paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 1 lb carrot
                                                                  • In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool.
                                                                  • Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Classic Beef Wellington Recipe from Angela Boggiano's delicious book Pies is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry. It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.

                                                                  Ingredients
                                                                  • Yes No 1 25g oz butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 5 150g oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp flat leaf parsley
                                                                  • Yes No 3 ½ 100g oz smooth liver pate
                                                                  • Yes No 1 ½ 750g lb beef tenderloin steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 500g lb ready made puff pastry
                                                                  • Yes No 1 egg
                                                                  • Heat the oven to 400F/200C/Gas 6
                                                                  • Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften. Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.
                                                                  • Beat the pate into the mushroom mixture and set aside.
                                                                  • Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.
                                                                  • Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.
                                                                  • Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
                                                                  • Place the meat parcel on to a baking sheet, seam side down,
                                                                  • Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes.
                                                                  • Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into thick slices.
                                                                  Cuisine:YesNobritish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).

                                                                  Ingredients
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 8 1/2 oz corn muffin mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 cup diced carrot
                                                                  • Yes No 2 cup diced celery
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.
                                                                  • Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.
                                                                  Yields: 12servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This simple but impressive-looking dessert can be made up to an hour before serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 1/2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup sliced peach
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat oven to 450°.
                                                                  • Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
                                                                  • Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
                                                                  • Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean.
                                                                  • Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes).
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.
                                                                  • In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise 1/3-inch thick.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Oats, whole wheat flour, bran flakes, and wheat germ make this bread dense and full flavored. The recipe makes two loaves, so freeze one to enjoy later. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 2 4 1/2 teaspoons dry yeast
                                                                  • Yes No 4 cup water
                                                                  • Yes No 8 cup all purpose flour
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 2 cup regular oats
                                                                  • Yes No 1 cup wheat bran flakes cereal
                                                                  • Yes No 1 cup wheat germ
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve honey and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 7 cups all-purpose flour, whole wheat flour, and the next 4 ingredients (whole wheat flour through salt) to yeast mixture; stir well to form a stiff dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • Punch the dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 15 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough; bake at 350° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on wire racks.
                                                                  Yields: 2loaves, 18 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/2 no 1 cup pimm's no, 1
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3/4 cup firmly packed mint leaves and tender stems
                                                                  • Yes No 1 1/2 cup ginger ale
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 3 cup crushed ice
                                                                  • Yes No 1 apple
                                                                  • In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
                                                                  • Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice. Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 3 large egg
                                                                  • Yes No dash hot sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup minced red bell pepper
                                                                  • Yes No 3/4 cup prechopped onion
                                                                  • Yes No 4 sourdough english muffins
                                                                  • Yes No 1/2 2 oz cup shredded smoked mozzarella cheese
                                                                  • Yes No 1 1/2 cup bagged baby spinach leaves
                                                                  • Preheat broiler.
                                                                  • Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.
                                                                  • Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
                                                                  • Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 16 oz carton fat-free cottage cheese
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 8 oz manicotti
                                                                  • Yes No 1 26 oz fat free tomato basil pasta sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Preheat oven to 375°.
                                                                  • Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings (serving size: 2 manicotti)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.

                                                                  Ingredients
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No 1/4 lb bacon strips
                                                                  • Yes No 2 large onion
                                                                  • Yes No black pepper
                                                                  • Yes No one 5 oz pont l'évêque cheese, cheese
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Preheat the oven to 425°. In a large saucepan, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes until tender, about 12 minutes; drain well.
                                                                  • In a large skillet, cook the bacon over low heat, stirring, until crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, season with salt and pepper and toss to coat.
                                                                  • Place the 2 cheese halves on the bottom of a roasting pan and spoon the potatoes and onions on top. Pour the wine into the pan and bake for 12 minutes, or until the cheese has melted. Using 2 metal spatulas, gently stir the potatoes to coat with melted cheese, sprinkle with pepper and serve at once.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat yogurt
                                                                  • Yes No 2 cup pure pomegranate juice
                                                                  • Yes No 2 large bananas, thickly
                                                                  • In a blender, combine the chilled nonfat yogurt with the pomegranate juice. Add the sliced bananas and puree. Pour the smoothie into tall, chilled glasses and serve at once.
                                                                  Yields: 6
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vsop
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake well. Double strain the drink into a chilled coupe.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 1/4 lb sea scallop
                                                                  • Yes No 1/4 lb red snapper fillet
                                                                  • Yes No 1 cup roma tomato
                                                                  • Yes No 1/2 cup spanish green olives
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1/4 cup pickled jalapeño pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 4 tostada shells
                                                                  • Yes No 1/2 medium avocado
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 medium lime
                                                                  • Yes No hot sauce
                                                                    For the marinade:
                                                                  • Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside.
                                                                    For the ceviche:
                                                                  • Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, about 5 minutes.
                                                                  • Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.
                                                                  • When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)
                                                                    To serve:
                                                                  • Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.

                                                                  Ingredients
                                                                  • Yes No 4 1 inch, 7 oz center cut pork loin chops
                                                                  • Yes No 3 cup flavorful beer
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 red onion
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Rinse pork chops. In a 1 1/2- to 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
                                                                  • Remove chops from brine (discard brine). Rinse chops and pat dry. Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops and cook, turning once, until well browned on both sides, about 6 minutes total.
                                                                  • Transfer chops to a plate. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
                                                                  • Place chops on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
                                                                  • Set chops on plates and spoon onion mixture over them.
                                                                  • Calories 603 (54% from fat); Fat 36g (sat 10g); Protein 43g; Carb 28g; Fiber 3.1g; Chol 133mg; Sodium N/A.
                                                                  Yields: 4servings
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  We borrowed this tomato technique from Seven Fires: Grilling the Argentine Way (Artisan, 2009; $35) by Francis Mallmann. If you have the real estate on your grill, you can do steps 2 and 3 at the same time.

                                                                  Ingredients
                                                                  • Yes No 1 slender, 8 oz baguette
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large pint cherry tomato
                                                                  • Yes No 1/4 tsp kosher salt and pepper
                                                                  • Yes No 3/4 cup milk ricotta cheese
                                                                  • Yes No 1 small cup basil
                                                                  • Heat grill to medium (350° to 450°). Cut 18 thin slices from baguette, each 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray to carry to grill and brush all over with about 1 tbsp. oil.
                                                                  • Grill bread with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.
                                                                  • Heat a large cast-iron skillet or other ovenproof frying pan on cooking grate with grill lid down until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they're done and transfer to a bowl.
                                                                  • Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, and basil so people can build their own bruschetta. Season with more salt and pepper to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 lb sweet potato
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 parsnip
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 2 cup brussels sprout
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14.5 oz vegetable broth
                                                                  • Yes No 3 cup swiss chard leaves
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
                                                                  • In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
                                                                  • Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.
                                                                  Yields: 16brownies
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

                                                                  Ingredients
                                                                  • Yes No 5 lb chicken wings
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 7 lb chicken backs, necks and feet
                                                                  • Yes No 6 thick, 2 1/2 inch carrots 4
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 5 large thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup club soda
                                                                  • Yes No 2 scallions, white and tender green parts only
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 2 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 10 oz boneless skinless chicken thigh
                                                                  • MAKE THE STOCK Preheat the oven to 425°. Spread the chicken wings in a large roasting pan and roast for about 30 minutes, until golden brown.
                                                                  • Meanwhile, in a large stockpot, heat the vegetable oil. Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring frequently, until the onions are lightly browned, about 5 minutes longer. Add the chicken backs, necks and feet, the diced carrots, celery, bay leaves, garlic, thyme, rosemary, peppercorns and 8 quarts of water and bring to a light boil, skimming any scum that rises to the surface.
                                                                  • Add the roasted chicken wings to the stockpot. Place the roasting pan over 2 burners, add the vinegar and 2 cups of water and simmer over high heat, scraping up any browned bits. Add the liquid to the pot and simmer gently over moderate heat for 2 1/2 hours. Carefully strain the stock into another large pot and discard the solids, including the wings. You should have about 8 quarts. Let the stock cool, then spoon off all of the chicken fat and reserve it for the matzo balls. Season the chicken stock lightly with salt.
                                                                  • MEANWHILE, MAKE THE MATZO BALLS In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm.
                                                                  • MAKE THE SOUP Bring a small saucepan of salted water to a boil. Add the sliced carrot and leeks and cook over high heat until tender, about 7 minutes; drain. In a saucepan, bring 2 cups of the stock to a simmer. Add the diced chicken breast and thighs and cook over moderately low heat until just white throughout, about 6 minutes. Transfer the chicken to a plate; reserve the broth for another use (see Note).
                                                                  • Bring a large saucepan of the chicken stock to a simmer. Scoop rounded tablespoons of the matzo mixture into balls (about 2 dozen balls) and add them to the simmering stock. Cover and cook over very low heat until the matzo balls are tender, fluffed and cooked through, about 25 minutes. Using a slotted spoon, transfer the matzo balls to a clean pot. Add the chicken, carrots and leeks and 8 cups of the stock and bring to a simmer. Ladle the soup and matzo balls into bowls and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No lemon rind
                                                                  • Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
                                                                  • Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
                                                                  • Place egg yolks in a small bowl; stir well with a wire whisk.
                                                                  • Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.
                                                                  • To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.
                                                                  Yields: 8servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Made from nothing more than sweetened condensed milk and very strong coffee, Southeast Asian coffee is a force to be reckoned with. Spike it with some coffee liqueur and freeze it, and you’ve got an adult take on frozen pops that are a great late-night treat at a cocktail party or any other time you want to get down. What to buy: Silicone ice cube trays are key to easily unmolding the shots. This recipe was featured as part of our Wii Gaming Menu, as well as our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 16 shot double espresso shots
                                                                  • Yes No 1/2 cup sweetened condensed milk
                                                                  • Yes No 1/2 cup orange liqueur
                                                                  • Yes No toothpick
                                                                  • Combine espresso, milk, and liqueur in a large bowl and whisk until milk is evenly incorporated.
                                                                  • Pour mixture into silicone ice cube trays and freeze 3 to 4 hours. Place toothpicks in the partially set shots and let freeze completely, at least 8 hours.
                                                                  • When ready to serve, unmold the shots and consume immediately.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 30shots
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This blackened grouper recipe has some heat but the lime juice adds a refreshing zest. Be careful when adding the fish to the pan, as the butter and oil may splatter.

                                                                  Ingredients
                                                                  • Yes No 10 6 oz grouper fillets
                                                                  • Yes No 1/4 cup cajun spice mix
                                                                  • Yes No 5 tsp canola oil
                                                                  • Yes No 5 tsp butter
                                                                  • Yes No 10 lemon
                                                                  • Rub each side of fillets with Cajun Spice Mix. Heat 2 1/2 teaspoons oil and 2 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 5 fillets; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining oil, butter, and fillets. Serve with lemon wedges.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 10servings (serving size: 1 fillet and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Sprinkling with a moist, unrefined sea salt such as sel gris or fleur de sel will create wonderful bursts of saltiness. Kosher salt works, too, but the breadsticks will be drier and more uniform in flavor. Prep and Cook Time: about 2 hours, including about 45 minutes of rising time.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 3/4 cup flour
                                                                  • Yes No 1 tbsp egg
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 coarse tsp black pepper
                                                                  • In the bowl of a stand mixer or a large mixing bowl, dissolve yeast in 1 cup warm water (110°), about 5 minutes.
                                                                  • Add table salt, olive oil, and 1 1/2 cups flour. Beat with a paddle attachment at medium speed or a wooden spoon until dough is stretchy, 1 to 2 minutes. Mix in enough additional flour to make a soft dough, a little more than 1 cup. Knead with a dough hook, or by hand on a floured work surface, adding flour as needed to prevent sticking, until dough is smooth, springy, and no longer sticky, 8 to 12 minutes.
                                                                  • Sprinkle a 10-in.-square work surface with 1/4 cup flour and turn dough out onto it. Pat dough into an even 6-in. square. Loosely cover with a towel and let stand until puffy, 45 to 50 minutes.
                                                                  • Preheat oven to 350°. Line 2 rimmed baking sheets (each 12 by 17 in.) with parchment paper. With a sharp knife, cut dough vertically into 4 strips. Working with 1 quarter at a time, cut vertically again into 8 pieces, sprinkling knife with flour if dough sticks. Pick up 1 piece and stretch it to the length of the pan, then set in pan. Repeat with remaining pieces, arranging them slightly apart.
                                                                  • Gently brush breadsticks with egg to coat, then sprinkle with sel gris and pepper.
                                                                  • Bake breadsticks until golden and crisp in thickest parts, 45 to 50 minutes; halfway through, gently separate any stuck-together breadsticks, and switch pan positions if using 1 oven.
                                                                  • Note: Nutritional analysis is per 2-breadstick serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 lb frozen sour cherries
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp fresh tangerine and lime juices
                                                                  • Yes No one 750 milliliter
                                                                  • Yes No crushed ice
                                                                  • Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes.
                                                                  • In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.
                                                                  Yields: 10drinks
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Ready in less than 20 minutes, these simple baked shrimp tossed in an indulgently rich lemon butter sauce boast just 120 calories per serving. Sop up any extra sauce with a 1 1/2-ounce slice of crusty French bread for an additional 100 calories.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp light butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 3/4 tsp lemon pepper seasoning
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425°.
                                                                  • Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
                                                                  • Bake at 425° for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately.
                                                                  Yields: 4servings (serving size: 3 ounces shrimp and 2 tablespoons sauce)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Here's a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes — tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.

                                                                  Ingredients
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No handful fresh herbs chives, sage, basil, summery savory, oregano
                                                                  • Yes No 1 tbsp extra virgin finishing quality olive oil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1/2 tsp flaky sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp parmesan cheese
                                                                  • Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
                                                                  • (If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
                                                                  • Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.
                                                                  • Enjoy!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mince
                                                                  Ingredients
                                                                  • Yes No 1/4 cup prepared low fat chocolate pudding
                                                                  • Yes No 8 mini phyllo shells
                                                                  • Yes No 1/2 tsp storebought light cream
                                                                  • Yes No cinnamon, ground
                                                                  • Spoon 1/4 cup prepared low-fat chocolate pudding into 8 packaged mini phyllo shells (such as Athen's); top each with 1/2 teaspoon storebought light whipped cream. Dust with ground cinnamon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1mini pie
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp rosemary
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp fine dry bread crumb
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
                                                                  • In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
                                                                  • Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
                                                                  • Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 3/4 lb ground lamb
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Preheat gas grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, 1/2 tsp. salt and 1/2 tsp. garlic powder.
                                                                  • Combine lamb, allspice and remaining garlic powder and salt in a medium bowl and mix to incorporate. Form into 8 1/2-inch-thick patties. Grill patties, turning once, until an instant-read thermometer reads 160ºF, 5 to 7 minutes total.
                                                                  • Place chickpeas, greens, cherry tomatoes, cucumber, red onion, olives and feta, if desired, in a large bowl. Toss with dressing. Divide among 4 dinner plates. Top each portion with 2 lamb patties.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Provoleta is a simple dish, yet it makes a wonderful appetizer to start off a meal from the grill. The cheese develops a nice smoky flavor, and is delicious spread on grilled toast. Provolone cheese tends to keep its shape when it melts, which makes it easier handle on the grill, but certain types of queso fresco that are used for frying ( queso para freir ) would work well too. Ask for thick (1/2-1 inch thick) slices of provolone from the deli counter.

                                                                  Ingredients
                                                                  • Yes No 4 3/4 thick inch provolone cheese
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 thick slice bread
                                                                  • Place the cheese slices in a shallow dish, and drizzle the olive oil over them. Turn the slices so that each side is coated with the oil. Sprinkle the cheese with the salt and the oregano (and red pepper flakes if desired). Prepare the grill. The cheese should be cooked over fairly high heat so that the outside browns before the inside melts too much and starts oozing down into the coals. Brush the grill with a little bit of olive oil to help prevent sticking. When the grill is ready, place the cheese slices directly on the grill, and cook for about 2 minutes on each side, or until cheese is hot, slightly browned, but still holding its shape. Remove cheese to a plate. Brush bread slices with any remaining olive oil left in the dish that had the cheese. Grill bread slices until slightly toasted. (If your grill is large enough you can grill the cheese and bread simulataneously). Serve cheese warm with the bread.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 7appetizer servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp plain greek style low fat yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3 cup shredded coleslaw mix
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.
                                                                  • Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
                                                                  • Place 2 ounces fish in each tortilla. Top with coleslaw.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (12 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat

                                                                  This sort of veg dish is good for anything ? from using as antipasti to serving with meat or fish.

                                                                  Ingredients
                                                                  • Yes No 8 sized globe artichokes
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1 of almonds
                                                                  • Yes No 2 handfuls of breadcrumbs
                                                                  • Yes No 1 of fresh mint
                                                                  • Yes No 1 of fresh parsley
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 wineglasses of white wine
                                                                  • This sort of veg dish is good for anything – from using as antipasti to serving with meat or fish.To prepare the artichokes, simply trim 5cm below and above the base of the choke. Now what you need to do is trim back your artichoke leaves one by one, clicking them off until you get to the lovely paler yellow and more tender leaves. Using a pointed teaspoon, insert it right into the center of the artichoke flower and slowly turn it to remove the fluffy choke. Have a little peer in and try to remove most of the choke. Rub the artichoke with lemon to stop it discolouring. You'll get the hang of it when you do the rest. You'll be left with 8 whole trimmed artichokes.Preheat the oven to 200ºC/400ºF/gas 6. Toss the garlic, almonds, breadcrumbs and herbs into a bowl, season, and loosen with a little olive oil. Scrunch together with your hands and stuff this mixture into the middle of each artichoke, really packing it in. You want to fit these snugly side by side in an appropriately-sized baking dish. Sprinkle any excess filling over the top, drizzle generously with extra virgin olive oil and pour in your wine. Rip off a big enough piece of greaseproof paper, wet and scrunch it under a tap, then tuck it over the artichokes and round the edges of the dish. Bake in the preheated oven for 30 minutes, then remove the greaseproof paper and bake for a final 10 minutes. Serve in the middle of the table with seafood or any white meat.• from Happy Days with the Naked Chef
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This sweet, thick, soy sauce is spiked with chiles and shallots. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup kecap manis
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 10 red thai chiles
                                                                  • Yes No 4 bai makrut (kaffir lime leaves)
                                                                  • Yes No 3 shallots, very
                                                                  • Stir together kecap manis, lime juice, chiles, lime leaves, and shallots in a bowl; let sit 30 minutes.
                                                                  Cuisine:YesNoworld
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    kecap manis
                                                                    Brands:
                                                                  • Yes No
                                                                    Kecap Manis

                                                                  CATEGORY WINNER Desserts "I grind oats with flour in a food processor to make this cake more nutritious, and use only 1/4 cup canola oil and pureed baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well." —Christine Dohlmar, Valrico, Florida

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/4 cup quick cooking oat
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 2 1/2 oz carrot baby food
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup finely grated carrot
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 3 oz cup less fat cream cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.
                                                                  • Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
                                                                  • To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 12servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Look for Israeli couscous (sometimes called pearl couscous), a big brother to the regular variety, near the rice and grains. The flavors are similar, but this one's texture is even more pleasing.

                                                                  Ingredients
                                                                  • Yes No 6 tsp olive oil
                                                                  • Yes No 1 10 oz button mushroom
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 cup israeli couscous
                                                                  • Yes No 2/3 cup dried cranberry
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3 5 oz loose spinach
                                                                  • Yes No 1 lb turkey
                                                                  • In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.
                                                                  • Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
                                                                  • Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.
                                                                  • Divide spinach among 4 serving plates; top with turkey slices, and serve with couscous.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb lean bacon
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No coarse salt
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 4 lb brussels sprout
                                                                  • In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until softened, about 5 minutes. Add the stock, season with salt and pepper and a pinch of sugar and cook until the liquid has reduced to 1 cup, about 12 minutes.
                                                                  • Meanwhile, in a large pot of boiling salted water, blanch the brussels sprouts until barely tender, about 3 minutes.
                                                                  • Add the sprouts to the skillet. Simmer gently over moderate heat, stirring occasionally, until tender throughout, about 10 minutes; season with salt and pepper. Using a slotted spoon, transfer to a bowl. Boil the liquid in the skillet over moderately high heat until reduced to 1/2 cup. Pour the sauce over the brussels sprouts and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 lb fresh fava bean, shelled
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Fill a large bowl with ice water. In a large saucepan of boiling salted water, blanch the fava beans for 1 minute. Transfer to the ice water, drain, then peel them.
                                                                  • In a small saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over low heat until golden, about 2 minutes. Add the jalapeño and cook for 1 minute longer. Season with salt.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the fava beans and cook over moderately high heat, without stirring, until blackened, about 1 minute. Transfer to a serving bowl and season with salt.
                                                                  • Add the butter to the skillet and cook over moderately high heat until it just starts to brown, about 30 seconds. Add the shallot and cook over low heat until softened, about 3 minutes. Stir in the lemon juice and remove from the heat.
                                                                  • Add the garlic-jalapeño mixture and warm shallot vinaigrette to the beans along with the cheese and tarragon and toss well to coat. Season the salad with salt and serve.
                                                                  Yields: 9
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sorbet
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 3/4 cup canned reduced fat coconut milk
                                                                  • Yes No 1/4 cup sweetened shredded coconut
                                                                  • In a blender, combine 1 cup pineapple sherbet or sorbet, 1 cup frozen blueberries, 3/4 cup canned reduced-fat coconut milk, and 1/4 cup sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.).
                                                                  Yields: 2cups; 1 to 2 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Black noodles, in Spanish "Fideos Negros" is a very popular dish all over Spain. It originates in the Mediterranean region of Valencia, although it is also eaten in Cataluna. Squid ink gives this dish its unique dark color. Squid rings, fish, onions and peppers are sautéed, then simmered with the noodles and ink, creating an appealing main course. It's easy to prepare in less than 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb angel hair pasta
                                                                  • Yes No 1/2 16 to 32 oz liter fish stock
                                                                  • Yes No 2 4 gram ink packets, 4 grams each
                                                                  • Yes No 1/2 lb other solid white fish
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 long green bell pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 saffron
                                                                  • Yes No 4 tbsp virgin olive oil
                                                                  • Yes No salt
                                                                  • This black noodle recipe makes 4 servings.
                                                                  • Note: If purchasing small whole squid to clean at home, purchase 1 1/2 pounds to equal 1 pound cleaned, including tentacles.
                                                                  • After cleaning the squid, cut into rings and cut tentacles in half. Cut fish into 1-inch pieces.
                                                                  • Peel and chop onions. De-seed and chop peppers. Chop tomatoes, then puree using a stick blender.
                                                                  • Pour a few tablespoons of olive oil into heavy-bottom frying pan and heat. Saute onion, pepper for 5 mninutes, then add fish and tomato, stirring often for approximately 5 minutes.
                                                                  • Break pasta lengths in thirds. Add to frying pan and stir so pasta does not stick and burn. Add ink from packets and stir while slowly pouring in fish stock.
                                                                  • Add saffron and continue to stir. Salt to taste. Simmer until pasta is al dente – about 15 minutes.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  A gin-based cocktail that’s easy to make and easy to love.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3 dash bitters
                                                                  • Yes No lemon peel
                                                                  • Stir the gin and bitters in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2/3 cup carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup zucchini
                                                                  • Yes No 1 1/2 cup yellow squash
                                                                  • Yes No 1 8 oz button mushrooms
                                                                  • Yes No 2 1/2 cup quartered crimini mushroom (baby portobello)
                                                                  • Yes No 1 12.3 oz reduced fat extra firm tofu
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup jasmine
                                                                  • Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add garlic and 2 tablespoons wine; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add mushrooms and 2 tablespoons wine; stir-fry 5 minutes. Remove from heat.
                                                                  • Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes, browning on all sides. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Add tofu mixture to vegetable mixture; heat thoroughly. Serve over rice.
                                                                  Yields: 6servings (serving size: 1 cup stir-fry and 1/2 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This easy recipe for Ukrainian egg noodles or lokshyna is made in a food processor. In Yiddish, they are known as lokshen or lukshen, and are probably derived from a Persian noodle dish called lakshah, which gets its name from the Persian kashk, meaning "cracked barley and wheat" that spawned dishes known as kasha and kishke. See Ukrainian Noodles and Ham recipe. These noodles are a great project for the kids. The recipe can be doubled to make a large quantity to be dried thoroughly and stored for later use. Here's a larger photo of Ukrainian egg noodles. Makes 4-6 servings of Ukrainian Egg Noodles or Lokshyna

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Place flour and salt in the bowl of a food processor fitted with the plastic dough blade. Whiz until mixed. Pour the egg-water mixture through the food tube, adding additional water, if necessary, so dough forms a ball. Continue to process dough ball for at least 1 minute or until dough is smooth and elastic. Remove dough, cover with plastic and let rest for at least 30 minutes at room temperature. On a floured work surface and working with half the dough at a time, roll 1/8-inch thick or thinner. Let dry 10 minutes uncovered. Flip the dough over and let dry an additional 10 minutes. Using a pizza cutter or sharp knife, cut dough into 3-inch-wide strips. Stack the strips on top of each other with flour inbetween. Using a pizza cutter or sharp knife, cut strips into noodles as thin or wide as you like. Separate the noodles with the fingers, tossing them lightly and spreading them out to dry for at least 10 minutes. Repeat with rest of dough. Bring a large pot of salted water to a boil. Add noodles, shaking off as much extra flour as possible, and return to a boil. Cook 8 minutes for medium noodles, shorter for thinner noodles, longer for thicker or larger noodles. Drain and rinse with cold water to stop the cooking process. Or drain, do not rinse and use immediately in a casserole. Store drained and cooled noodles, covered, in the refrigerator.
                                                                  Cuisine:YesNoukrainian
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Yes No 1 1/4 lb pork tenderloin
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
                                                                  • To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.
                                                                  • Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.
                                                                  Yields: 12servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat

                                                                  This tapa combines some of the most typical ingredients in Spanish cuisine – eggplant, fresh cheese, garlic and anchovies to make a unique open-faced sort of sandwich. It's perfect for late summer or fall, especially if you have an over-abundance of eggplants in your garden! Toasted bread is first spread with creamy, fresh cheese, which is then drizzled with a green sauce. Then a layer of roasted eggplant is added and finally anchovy fillets top it off.

                                                                  Ingredients
                                                                  • Yes No 2 large asian eggplant
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 3 sprig flat leaf parsley
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large slice rustic bread
                                                                  • Yes No 3/4 cup substitute ricotta cheese
                                                                  • Yes No 12 canned anchovy fillets
                                                                  • This eggplant and anchovy tapa makes about 2-3 servings.
                                                                  • Cut eggplants lengthwise to make slices approximately 1/4-inch thick. Brush with olive oil. Place slices on broiler pan and broil on both sides. If you prefer, grill the slices on a BBQ. Eggplant slices should be soft, but not dried out. This should take about 10 minutes.
                                                                  • While eggplant is cooking, toast bread, then allow to cool on a rack for about 5 minutes.
                                                                  • Prepare the green sauce. Peel garlic cloves, then chop coarsely. Place parsley and chopped garlic into a food processor or blender. Drizzle in the extra virgin olive oil while processing. (A stick blender can also be used to make this sauce.) Process or blend until parsley is chopped, but still recognizable.
                                                                  • Spread cheese over each slice of bread. Then drizzle green sauce over cheese and add a slice of grilled eggplant. Top with anchovy fillet. If using a larger loaf of bread than a baguette, cut each slice of bread in half so it is easier to manage.
                                                                  • Serve with napkins as this dish can be messy.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes