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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup dried cannellini beans
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 meaty lamb shanks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours. Drain the beans and discard the bay leaf.
                                                                  • Meanwhile, preheat the oven to 300°. Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer. Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes. Nestle the garlic cloves among the shanks. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender.
                                                                  • Reduce the oven temperature to 200°. Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl. Cover the shanks with foil and keep warm in the oven. Strain the juices from the casserole into a bowl and skim off the fat. Return the juices to the casserole, add the chicken stock and set the casserole over a burner. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes.
                                                                  • Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste. Add the garlic paste to the juices in the casserole and stir in the beans and thyme. Simmer over low heat for 5 minutes. Season with salt and black pepper.
                                                                  • Place the lamb shanks on plates and serve with the beans.
                                                                  Cuisine:YesNobordeaux
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  A divine blend of Bénédictine, Cointreau, and cream.

                                                                  Ingredients
                                                                  • Yes No 1 oz bénédictine
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1 oz light cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cordial glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 cup coarsely chopped almond
                                                                  • Heat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine flour, baking powder and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes. Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour. Divide dough in half. Dampen hands lightly and form each half into a 3-inch-by-12-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes. Carefully place logs on a cutting board and cut diagonally with serrated knife or ham slicer into 1/2- to 3/4-inch slices. Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to 3 months or freeze.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Savory is a slightly bitter, minty herb. If you can't find it, increase the amount of thyme to 1 1/2 tablespoons. Scarlett runner peas take a bit longer to cook than other shelled peas, so if you use them, allow a few extra minutes of cooking time before adding the beans.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup fresh peas
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 3/4 lb wax bean
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1 tsp dried savory
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl.
                                                                  • Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Buckwheat honey's malty pungency makes it ideal for barbecue sauces. It's also richer in antioxidants than most light honeys. If you can't find buckwheat honey, substitute molasses.

                                                                  Ingredients
                                                                  • Yes No 1 cup low sodium chili sauce
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup buckwheat honey
                                                                  • Yes No 1/3 cup worcestershire sauce
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp sriracha
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 lemon
                                                                  • Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.
                                                                  Yields: 6servings (serving size: 1 breast half and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  A sweet-salty miso, brown sugar, and soy sauce glaze caramelizes in about 10 minutes as it cooks atop this rich, meaty salmon.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp miso
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
                                                                  • Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 5 lb sweet potato
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 8 oz cup pecan
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp chipotle chile powder
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No black pepper
                                                                  • Yes No 2 mini cup miniature marshmallow
                                                                  • Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
                                                                  • Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
                                                                  • Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
                                                                  • Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  "You've got to love pan-roasted halibut," says Dressler's co-chef Polo Dobkin. "It's beautifully firm and it gets so nicely golden when you sear it." Although he and co-chef Cal Elliott don't usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: "The lemon brightens up the halibut," Dobkin says.

                                                                  Ingredients
                                                                  • Yes No 2 lb fresh cranberry beans
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 2 lb fresh fava bean, shelled
                                                                  • Yes No 1/2 lb string bean
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No eight 6 to 7 oz thick skinless halibut fillets
                                                                  • Yes No microgreens
                                                                  • Bring 2 medium saucepans of water to a boil and prepare a large bowl of ice water. Add the cranberry beans, whole garlic cloves and thyme sprigs to one saucepan and simmer over moderate heat until the beans are tender, about 30 minutes. Drain the beans and discard the garlic and thyme. Wipe out the saucepan and return the beans to it.
                                                                  • Meanwhile, preheat the oven to 425°. Add the fava beans to the second saucepan of boiling water and cook for 5 minutes. Using a slotted spoon, transfer the favas to the ice water to cool.
                                                                  • Add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the haricots verts to the ice water to cool. Add the sugar snaps to the boiling water and cook for 2 minutes. Drain and add them to the ice water. Drain all the beans and peas and pat dry; pop the favas out of their outer skins. Add the beans, sugar snaps and baby peas to the cranberry beans.
                                                                  • Wipe out the medium saucepan and melt the 2 tablespoons of butter. Add the shallots and minced garlic and cook over moderate heat, stirring occasionally, until softened. Add the wine and cook until nearly evaporated, about 10 minutes. Add the chicken stock and cook until reduced to 1/4 cup, about 6 minutes. Reduce the heat to moderately low and whisk in the cubes of cold butter, a few at a time, until a creamy sauce forms. Add 1 tablespoon of the lemon juice and season the sauce lightly with salt and pepper. Pour all but 1/4 cup of the butter sauce over the vegetables and keep warm.
                                                                  • Heat the oil in a very large ovenproof skillet. Pat the halibut dry and season with salt and pepper. Add the fillets to the skillet and cook over high heat until lightly browned, about 3 minutes. Transfer the skillet to the oven and cook until the halibut is almost opaque throughout, about 5 minutes. Carefully turn the fillets. Add the remaining butter sauce to the skillet with the remaining 2 tablespoons of lemon juice and the chopped thyme. Cook over moderate heat just until the sauce is bubbling and the fish is just cooked through. Transfer the halibut fillets to plates and spoon the lemon-butter sauce on top. Garnish with the microgreens and serve with the beans.
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup strawberry
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 7 oz pacific halibut fillets
                                                                  • Yes No olive oil
                                                                  • Yes No rhubarb compote
                                                                  • Combine first 4 ingredients in a small bowl, tossing gently.
                                                                  • Brush halibut with oil; place, skin side up, on grill. Grill, covered, over medium-high heat (350º to 400º) 5 minutes. Turn fillets, and grill 5 more minutes or until fish flakes with a fork. Serve with Rhubarb Compote and balsamic strawberries.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp homemade stock
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2/3 cup cashew
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 scallions, white bulbs, green and separately
                                                                  • Yes No 3/4 tsp asian sesame oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 thick lb broccoli, tops
                                                                  • Yes No 1 1/2 lb napa cabbage
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
                                                                  • In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
                                                                  • Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.

                                                                  Ingredients
                                                                  • Yes No 2 lb golden beets
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
                                                                  • Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 1/4 thick lb bacon strips
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 bay leaf, fresh
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 lb great northern bean
                                                                  • Yes No 10 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
                                                                  • Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
                                                                  • Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day. Prep and Cook Time: about 50 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 large bay leaf
                                                                  • Yes No 2 tbsp white rice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 6 oz dungeness crab
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced chives
                                                                  • In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
                                                                  • Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.
                                                                  Yields: 4servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 large lb swiss chard
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1/4 lb gruyère cheese
                                                                  • Yes No 1/2 lb canadian bacon
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Heat the oven to 425°. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.
                                                                  • Butter an 8-by-8-inch baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 teaspoon each salt and pepper, a third of the cheese, and half the Canadian bacon. Spread the Swiss chard in a single layer. Top with half the remaining potatoes and sprinkle with 1/8 teaspoon each salt and pepper. Spread half the remaining cheese and the remaining Canadian bacon over the potatoes. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 teaspoon each of salt and pepper, and top with the remaining cheese and 1 tablespoon butter. Pour the chicken broth over all.
                                                                  • Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Garam masala, a fragrant Indian spice blend, is available in specialty stores or ethnic markets. This recipe goes with Whole Roasted Trout with Asian Pear-Fig Chutney

                                                                  Ingredients
                                                                  • Yes No 3 cup ripe asian pears
                                                                  • Yes No 7 dried figs
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/4 cup pear juice
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until pears are tender. Remove from heat; serve warm. Store leftover chutney in refrigerator up to 3 days.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped organic parsley
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 4 tbsp organic lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 organic garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: ¾cup (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 inch cup rye bread
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No dash worcestershire sauce
                                                                  • Yes No 1 tbsp pickle relish
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 scallions, white bulbs and green and separately
                                                                  • Yes No 1 head greens
                                                                  • Yes No 1/2 head iceberg lettuce
                                                                  • Yes No 1/2 lb corned beef
                                                                  • Heat the oven to 350°. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
                                                                  • In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
                                                                  • In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Leave Santa a note to reheat this aromatic punch in the microwave.

                                                                  Ingredients
                                                                  • Yes No 4 cup cranberry raspberry drink
                                                                  • Yes No 2 cup orange strawberry banana juice
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 2 orange and spice tea bags
                                                                  • Yes No 5 3/4 inch lemon rind strips
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No cinnamon stick
                                                                  • Combine first 6 ingredients in a large saucepan; cook mixture 30 minutes over medium-low heat. Remove from heat; let stand 30 minutes. Strain mixture; discard solids. Return juice mixture to pan; stir in cranberries, apricots, and sugar. Cook over medium-low heat 30 minutes, stirring occasionally. Pour into mugs; serve with a cinnamon stick, if desired.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp diced pitted green olive
                                                                  • Yes No 1 tbsp diced pickled jalapeño pepper
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 1/2 tsp tomato ketchup
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 small white onion
                                                                  • In a large bowl, toss together all ingredients; let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 5.8 oz olive oil and garlic couscous
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.
                                                                  • Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb skinless chicken breast halves
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 11 oz tomatillos
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
                                                                  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
                                                                  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
                                                                  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  With dried apples and caramel candies in every bite, our less-than-100-calorie oatmeal cookies give you the flavors of fall year-round.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1 1/2 cup old fashioned oats
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup diced dried apple
                                                                  • Yes No 16 small soft caramel candies
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.
                                                                  • Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.
                                                                  • Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chocolate and pistachio is a favorite flavor combination in France. Make sure to shave the chocolate into thick strips so it doesn’t disappear during the mixing phase.

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1 cup dark chocolate, thickly
                                                                  • In a small saucepan, heat half and half, sugar, and salt to nearly simmering. Pour a small amount of hot mixture into the egg yolks, stirring, and then whisk the eggs back into the hot saucepan. Continue cooking, stirring constantly, over low heat until the mixture thickens enough to coat the back of a spoon. Cool the mixture to room temperature, and stir in the vanilla and cream. Freeze in an ice cream maker according to the manufacturer’s instructions. Add the nuts and chocolate just before the ice cream begins to freeze.
                                                                  • Makes 8 servings.
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze

                                                                  Prep: 30 min., Stand: 15 min., Fry: 3 min. per batch. In addition to fish fry mix, Timmy also uses self-rising flour to dredge shrimp. He says it gives the shrimp a “nice and puffy outside.�

                                                                  Ingredients
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1 12 oz fish fry mix
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No vegetable oil
                                                                  • Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
                                                                  • Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
                                                                  • Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
                                                                  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
                                                                  • Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons “Slap Ya Mamaâ€� Cajun Seasoning.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  We like the color and flavor of spinach tortillas here, but you can substitute your favorite—red pepper or sun-dried tomato, or even plain or whole wheat versions.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch spinach tortillas
                                                                  • Yes No 3/4 cup roasted vegetable ranch dip
                                                                  • Yes No 1/2 cup packed baby spinach
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Spread each tortilla with 3 tablespoons roasted vegetable-ranch dip. Layer evenly with spinach.
                                                                  • Slice avocado, and toss with lime juice to prevent browning. Place avocado and red bell pepper slices along bottom edges of tortillas. Roll tightly, cover with plastic wrap, and chill until you are ready to serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 navel orange
                                                                  • Yes No 4 lemon
                                                                  • Yes No 4 lime
                                                                  • Yes No 2 10 oz cup kumquats, dried
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
                                                                  • Add the kumquats, olive oil, chives, rosemary and sugar. Season with salt and pepper and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This boldly flavored dish is enticing, especially to those with a taste for heat.

                                                                  Ingredients
                                                                  • Yes No 1 cup jasmine rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 preserved lemon, rind only
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 1/3 2 oz cup pitted picholine olives
                                                                  • Yes No 1 thick, 3/4 inch lb merguez sausage
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1 cup coarsely chopped flat leaf parsley
                                                                  • In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl.
                                                                  • Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt.
                                                                  • In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 qt buttermilk (1% fat)
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 whole chicken legs
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 1/2 cup corn flakes
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt. With a sharp knife, make shallow, 1-inch-long slashes in the chicken. Rub generously with Tabasco sauce and add to the buttermilk; turn to coat. Cover and refrigerate overnight.
                                                                  • Light a grill. Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.
                                                                  • In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper. Brush the chicken with the butter. Using tongs, roll the chicken in the cornflake mixture. Transfer to a platter and serve, passing Tabasco sauce at the table.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 4 medium beet
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 10 cup radicchio
                                                                  • Yes No 1/2 cup goat cheese (chèvre)
                                                                  • Preheat oven to 425°F. Trim beets and place in a large piece of foil. Tightly crimp foil to seal and roast until tender, about 1 hour. Cool, peel and cut into 1-inch dice.
                                                                  • Melt butter in a small skillet over medium-high heat. Add almonds, lower heat to medium and cook, stirring often, until light golden brown, about 3 minutes. Drain on paper towels and season with salt and pepper.
                                                                  • Combine vinegar, lemon juice and mustard in a large bowl. Whisk until blended and smooth. Whisk in both oils and season with salt and pepper. Pile lettuce on top of dressing and toss well to coat. Toss in beets, sprinkle with goat cheese and almonds, and serve cold.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Notes: Serve with hot cooked couscous and a spinach salad with currants and toasted pine nuts.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 5 oz lemon
                                                                  • Yes No 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No salt and pepper
                                                                  • In a small microwave-safe bowl, heat jam in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Stir in soy sauce, basil, and cayenne.
                                                                  • Rinse lemons and cut crosswise into 1/8-inch-thick slices. Discard ends and any seeds.
                                                                  • Rinse chicken and pat dry; cut into 1-inch pieces.
                                                                  • Thread 2 pieces of chicken onto an 8- to 10-inch-long skewer. Fold 1 lemon slice around 1 dried apricot and thread onto skewer through both sides of lemon slice. Repeat to fill 4 skewers equally. Set skewers on a rack in a foil-lined 10- by 13-inch broiler pan. Brush jam mixture generously all over chicken and fruit.
                                                                  • Broil about 4 inches from heat, turning once, until chicken is no longer pink in the center (cut to test), 8 to 10 minutes total. If desired, set pan over high heat, add any remaining jam mixture, and stir, scraping up browned bits, until boiling; pour into a small bowl and serve with meat. Add salt and pepper to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Notes: Store these caramel cookies airtight for up to 2 days.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 3/4 cup organic butter
                                                                  • Yes No 1/2 tsp organic pure vanilla extract
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color (in about 6 minutes), pour onto foil. Let stand until caramel is hard, about 5 minutes. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces.
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel.
                                                                  • Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake cookies in a 325° oven until edges are light brown, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
                                                                  • Let stand on sheets until slightly firm, 1 to 2 minutes, then use a spatula to transfer cookies to racks to cool completely.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 55cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven. What to buy: Potato starch is a very fine flour that is often used a thickener. It’s made from the starch in potatoes and does not have much flavor. Do not substitute potato flour for potato starch; potato flour is made from cooked, dried, and ground potatoes and has a distinct potato taste. It will not yield the same results. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. White rice flour is produced from long-grain rice and is gluten-free. Do not purchase sweet rice flour, also known as glutinous rice flour or mochiko; it is produced from sticky rice grains and will not yield the same results. This recipe was featured as part of our gluten-free photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup low-fat milk
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 2/3 cup potato starch
                                                                  • Yes No 3 tbsp sorghum flour
                                                                  • Yes No 2 tbsp tapioca flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 2 tsp andouille
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No white rice flour
                                                                  • Heat the oven to 350°F and arrange a rack in the bottom third. Line a large baking sheet with parchment paper and generously coat the paper with olive oil; set aside.
                                                                  • Place the warm milk in a small bowl and sprinkle in the yeast and sugar. Let sit until foamy, about 5 minutes.
                                                                  • Place the yeast mixture, potato starch, sorghum flour, tapioca flour, measured oil, vinegar, xanthan gum, and salt in a food processor fitted with a blade attachment and process until a sticky mass forms around the blade, about 30 seconds.
                                                                  • Scrape the dough out into the center of the prepared baking sheet. Dust the top of the dough liberally with the rice flour. Dusting your hands with rice flour as needed to prevent sticking, gently push the dough into an even 12-inch circle that is slightly thicker at the edges.
                                                                  • Bake until lightly browned on the edges, about 10 minutes. Remove from the oven and brush the top all over with olive oil, then flip the crust over. It is now ready to be topped and baked, or you can cool it completely and store it in the refrigerator until ready to use.
                                                                  • When you’re ready to make your pizza, heat the oven to 425°F and arrange a rack in the middle. Add your desired sauce, cheese, and toppings to the pizza crust and bake until the cheese is brown and bubbling, about 15 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1(12-inch) pizza crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Oatmeal-crusted chicken tenders are delightfully crunchy, and are sure to be a hit with adults and children alike. Serve with commercial honey mustard or light ranch dressing for dipping.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
                                                                  • Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
                                                                  Yields: 4servings (serving size: about 4 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb bacon
                                                                  • Yes No 4 1 1/2 lb ripe avocados, pitted
                                                                  • Yes No 1/2 lime
                                                                  • Yes No focaccia
                                                                  • Yes No oven dried tomatoes
                                                                  • Yes No 1/2 head boston lettuce
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Preheat oven to 400 degrees. Place bacon in a single layer in two 11-by-17-inch rimmed baking sheets. Cook in the oven until browned and crisp, turning over halfway through cooking time, 15 to 20 minutes. You may need to drain off some of the fat about halfway through cooking time. Transfer bacon to a paper-towel-lined pan to drain; discard fat.
                                                                  • Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable.
                                                                  • Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, if desired, and top sandwich. Cut into 12 squares, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1/2 tsp cardamom pods
                                                                  • Yes No 2 tsp brandy
                                                                  • Yes No 3/4 cup coarsely chopped walnut
                                                                  • Yes No 3/4 cup coarsely chopped pecan
                                                                  • Yes No 2 mini, 1.9 oz phyllo tart shells
                                                                  • Combine first 5 ingredients and cardamom, if desired, in a heavy saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 5 minutes. Remove from heat; strain and discard solids. Stir in brandy and nuts.
                                                                  • Arrange tart shells on a parchment paper-lined baking sheet. Divide nut mixture evenly among shells. Bake at 350° for 8 to 10 minutes or until pastry is golden. Store, uncovered, at room temperature until ready to serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 30servings
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 21 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This silky pudding with fresh herbs and sweet sautéed leeks lies somewhere between a crustless quiche and a Spanish tortilla. This recipe was featured as part of our Resurrecting Easter Brunch menu.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 2 1/2 cup medium red potato
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No 2 tsp tarragon
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium leek
                                                                  • Yes No 1 medium garlic clove
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coat a 2-quart baking dish with butter and set aside.
                                                                  • Combine the flour, half of the half-and-half, the eggs, and the egg yolk in a large bowl and whisk until smooth. Add the cream and remaining half-and-half, season well with salt and pepper, and whisk to combine; set aside.
                                                                  • Combine the potatoes, herbs, and zest in a large bowl and toss to coat; set aside. Heat the measured butter in a large frying pan over medium heat. When it foams, add the leeks and garlic and season with salt and pepper. Cook until the leeks are soft, about 5 to 6 minutes.
                                                                  • Mix the cooked leeks into the potato mixture and season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and pour the egg mixture over top.
                                                                  • Bake until the custard is puffy, golden, and set, about 30 to 35 minutes. Let rest at least 20 minutes before serving. The egg pudding can be served warm, at room temperature, or cold.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch black pepper
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No crusty bread
                                                                  • Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
                                                                  • Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
                                                                  • Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
                                                                  • Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  White fruitcake, so named because it’s made with sugar as opposed to the more common molasses, has origins in the South. It also goes by “groom’s cake” because it was traditionally served to a groomsman before his wedding. Buttery and tender, this fruitcake has a texture more reminiscent of pound cake, but is studded with pineapple and cherries for a festive fruitcake touch. Game plan: You have to let the fruit macerate for 24 hours before proceeding with the recipe, so factor that into your fruitcake-making plans. We found this cake equally delicious eaten fresh or after it had aged. For the aged fruitcake, we felt the taste and texture were best after about a month, but the cake was still delicious (though quite boozy) up to 3 1/2 months. This recipe was featured as part of our Shockingly Tasty Fruitcakes project.

                                                                  Ingredients
                                                                  • Yes No 3 cup raw pecans
                                                                  • Yes No 1 1/2 cup dried cherry
                                                                  • Yes No 1 1/2 cup currant
                                                                  • Yes No 1 1/2 cup dried pineapple
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No bourbon
                                                                    For the fruit:
                                                                  • Combine all ingredients in a large container and stir to mix. Cover tightly and let macerate at room temperature for 24 hours.
                                                                    For the cake:
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
                                                                  • Combine flour, baking soda, salt, cinnamon, and ginger in a large bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Place butter in the bowl of a stand mixer fitted with a paddle attachment and mix at medium-high speed until pale yellow, about 3 minutes. Add sugar and continue mixing until fluffy, about another 3 minutes.
                                                                  • Add eggs one at a time, letting each mix in fully before adding the next. Stop the mixer a few times to scrape down the sides of the bowl.
                                                                  • Remove the bowl from the mixer and transfer the batter to a large mixing bowl. Stir in the flour mixture until just incorporated. Fold in the macerated fruit until just incorporated. Divide the batter between the prepared pans.
                                                                  • Bake until the cakes are golden, set throughout, and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
                                                                  • Let cool 30 minutes in the pans on a wire rack. Run a knife around the outside of each cake, turn them onto the rack, and let cool completely before slicing and eating, or aging.
                                                                  • To age the fruitcakes, store each at room temperature in an 11-by-7-by-3-inch plastic container with a tightfitting lid and brush with 1/4 cup bourbon every 10 days for up to 3 1/2 months.
                                                                  Yields: 2(9-inch) loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Try This Side: Brush softened butter on 1 side of 12 whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.

                                                                  Ingredients
                                                                  • Yes No 1 46 oz vegetable juice
                                                                  • Yes No 1 12 oz roasted red bell peppers
                                                                  • Yes No 1 cup loosely packed parsley
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 1/2 cup banana pepper rings
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No toppings, cucumber, fresh basil leaves
                                                                  • Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8 ¾cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3/4 lb blueberry
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No crushed ice
                                                                  • Yes No 9 oz vodka
                                                                  • Yes No 4 1/2 oz lime juice
                                                                  • Yes No 6 fresh lavender sprigs
                                                                  • In a medium saucepan, combine the blueberries with the Simple Syrup and lemon juice. Cook over moderately high heat until the berry skins darken, 1 to 2 minutes. Drain the berries, reserving the syrup. In a pitcher, combine the berries, half the syrup and all of the remaining ingredients except the lavender sprigs. Cover and refrigerate until chilled. Stir and strain into 6 chilled martini glasses. Garnish with the lavender sprigs.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  These delectable, crunchy onion rings are Polo Dobkin's favorite late-night snack. His staff at Dressler devours them too. "We tend to feed a lot of people after hours," he says. To allow room for the light batter on the thick rings to puff as it cooks, use at least 3 inches of oil in the pan.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 1/2 cup club soda
                                                                  • Yes No 2 large spanish onion
                                                                  • In a very large pot or deep fryer, heat the oil to 365°. In a bowl, whisk the cake flour with the cornstarch, baking soda and 2 teaspoons of kosher salt. Add 2 1/2 cups of the club soda and whisk until smooth; the batter should be thick but pourable. If necessary, add the remaining 1/2 cup of club soda, a few tablespoons at a time.
                                                                  • Working with 6 to 8 onion rings at a time, dip them in the batter until completely coated; as you pull the rings from the batter, scrape some of the excess against the side of the bowl. Carefully add the onion rings to the hot oil and fry until golden and crisp, about 2 minutes. Drain the onion rings on paper towels. Sprinkle the onion rings with salt and serve immediately or keep warm in an oven on low heat while you coat and fry the rest.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich. My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting. HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese. View this larger image. Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich

                                                                  Ingredients
                                                                  • Yes No 2 slice dark rye bread, on one side only
                                                                  • Yes No 2 oz provolone cheese
                                                                  • Yes No 1 thin slice red onion
                                                                  • Yes No 1 slice tomato
                                                                  • Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down. Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side. Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop

                                                                  This Greek olive mashed potato recipe is perfect to serve along grilled, roasted, or barbequed lamb. While it may sound unusual to add olives to a mashed potato recipe, their briny flavor, along with the hint of cumin, is a great and unusual twist. Makes 6-8 Portions of Kalamata Olive Mashed Potatoes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 large lb russet potato
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 cup diced kalamata olive
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter, and olive oil; mash briefly to break up the potatoes. Add the milk, cumin, olives, parsley, salt, and pepper to taste; and mash until smooth and fluffy. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Using the reduced-fat tofu will decrease the fat content of this even further.

                                                                  Ingredients
                                                                  • Yes No 2 cup garden brown sauce
                                                                  • Yes No 1/2 cup sweet marsala
                                                                  • Yes No 2 12.3 oz extra firm tofu
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No parsley
                                                                  • Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
                                                                  • Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 12 large sweet onion
                                                                  • Yes No 1/2 cup oil cured black olives
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup demerara sugar
                                                                  • Yes No 1/4 cup veal demiglace
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 1/2 tbsp red wine vinegar
                                                                  • Yes No salt
                                                                  • Preheat the oven to 325°. Peel off the outer layers of the onions until each one is about 3 inches in diameter. Trim the root ends so the onions stand upright. Arrange the onions on a large rimmed baking sheet and cover with foil. Bake for about 4 hours, until they are partially softened.
                                                                  • Remove the foil and bake the onions in the upper third of the oven for 2 hours longer, rotating them occasionally, until they are very tender and richly browned outside. If the onions start to pop out of their skins, push them back in.
                                                                  • Meanwhile, spread the chopped olives on a microwave-safe plate. Microwave at high power for 12 minutes until the olives are dehydrated but still plump; transfer to a food processor and pulse until finely chopped. Transfer the olives to a medium bowl and wipe out the food processor.
                                                                  • Pulse the almonds in the food processor until finely ground; transfer to a rimmed baking sheet and toss with the demerara sugar. Bake in the same oven as the onions for about 6 minutes, stirring a few times, until golden and toasted. Let cool. Add the almonds to the olives and toss well.
                                                                  • In a saucepan, bring the demiglace to a boil. Transfer to a blender. Add the oil and vinegar and blend well. Season with salt.
                                                                  • Using a serrated knife, cut off the top fourth of each onion. Transfer the onions to plates. Spoon the vinaigrette on top and garnish with the almond-olive mixture. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe makes two adult-sized wraps. Feed little one half of a wrap, and refrigerate the other half for tomorrow's lunch. Take the second wrap with you to work, or send it with an older sibling or your spouse. Feel free to omit the green onions, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped deli turkey breast
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 1/4 cup frozen corn kernel
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp light ranch dressing
                                                                  • Yes No 2 wheat flour tortillas
                                                                  • Combine first 6 ingredients in a large bowl, tossing well to coat.
                                                                  • Warm tortillas according to package directions; top each tortilla with 1 cup turkey mixture. Roll up, and cut diagonally in half.
                                                                  • for your toddler: Wrap it tightly so it will be easier for a toddler to eat. Refrigerate it until serving time, or pack it in an insulated bag. Serve it with grape halves and milk.
                                                                  Yields: 2adult servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/3 cup fat free greek yogurt
                                                                  • Yes No 2 oz less fat cream cheese
                                                                  • Yes No 3 tbsp chopped roasted red pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp minced pickled jalapeño pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tsp italian dressing mix
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No canned black eyed peas
                                                                  • Yes No cilantro
                                                                  • Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
                                                                  • Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
                                                                  • Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with black-eyed peas and fresh cilantro leaves. Serve immediately, or cover and chill 1 hour before serving.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  More than just a birthday treat, cupcakes are an ideal ending to any outdoor dinner. These miniature cakes with cream-cheese-and-coconut frosting require no plates or utensils and end the evening with a touch of whimsy.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tsp pure coconut extract
                                                                  • Yes No 2 6 oz cup sweetened flaked coconut
                                                                  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed. Beat in flour, baking powder, and salt, then milk. Spoon into cups. Bake until a cake tester comes out clean, 15 to 16 minutes. Let cool.
                                                                  • Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and coconut extract until fluffy. Frost cupcakes, and sprinkle with coconut.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 1 onion
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No cheddar cheese
                                                                  • Yes No carton double cream
                                                                  • Yes No a of fresh flat leaf parsley, stalks
                                                                  • Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin

                                                                  This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 1/3 cup packed basil
                                                                  • Yes No black pepper
                                                                  • Place eggplant in a colander and toss with 2 tsp. salt; let sit for 20 minutes. Drain eggplant and dry on paper towels; set aside.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 1/2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
                                                                  • In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Polish nalesniki are crepe-like pancakes that can be made thin, as in this recipe, or thick. When they are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name in Polish remains the same. Hungarians call crepes palacsinta, Serbs and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita. Check here for nalesniki, pierogi and uszka filling recipes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Makes about 12 (9-inch) Polish thin nalesniki

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour. Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. See these step-by-step crepe-making instructions. Remove to waxed paper or parchment paper and repeat with remaining batter and butter. Serve immediately or wrap and freeze up to 1 month. Use the savory nalesniki recipe for savory fillings and the sweet nalesniki recipe for sweet fillings. Place 2 heaping tablespoons filling on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito. Filled nalesniki may be panfried in butter or baked in a buttered casserole dish until the filling is set. Some prefer to dip their nalesniki in beaten egg and then in fine, dry bread crumbs. They are then fry in butter or a small amount of hot oil until golden on all sides.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mint tea, made with spearmint, is the traditional drink of Morocco and North Africa. A few leaves of fresh or dried lemon verbena add a lovely citrus flavor. Be sure to use Chinese green tea, such as Gunpowder Green, Young Hyson, or Formosa Oolong. For a lighter minty flavor, remove the mint sprigs before chilling. This tea is traditionally very sweet, but use less sugar, if desired.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 tbsp loose chinese green tea
                                                                  • Yes No 25 1 1/2 oz mint
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes. Strain tea mixture through a fine sieve into a bowl, and discard tea leaves. Add mint; steep 5 minutes. Add sugar; stir until sugar dissolves. Cool completely. Serve over ice.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 8cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pomegranate molasses is sold in many Middle Eastern markets and health-food stores. Serve the hens with wild-rice salad.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup pomegranate molasses
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 4 1 to 1 1/2 lb rock cornish game hen
                                                                  • Yes No 4 onions, 2
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 lemon
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No coarse salt
                                                                  • In a small bowl, whisk together pomegranate molasses, oil, and 1/2 teaspoon pepper. Place each hen in a large resealable plastic bag. Divide marinade, sliced onions, and garlic evenly among bags. Seal bags; turn to coat. Refrigerate at least 4 hours (or up to overnight), turning occasionally.
                                                                  • Preheat oven to 350 degrees, with rack in lower third. Set roasting racks in 2 shallow pans or on 2 rimmed baking sheets, and coat racks with cooking spray.
                                                                  • Remove hens from plastic bags, letting excess marinade drip off. Place hens on racks, breasts side up, and tuck wing tips under. Fill cavity of each hen with 4 onion and 4 lemon wedges; tie legs with kitchen twine. Brush all over with butter; season with salt and pepper.
                                                                  • Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1 large chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No linguine
                                                                  • Place first 3 ingredients in a blender; process until smooth.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.
                                                                  Yields: 4servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2/3 cup hot sauce
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 5 oz blue cheese
                                                                  • Yes No 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz Ritz Cracker
                                                                  • Yes No 3 tbsp buffalo wing seasoning mix
                                                                  • Yes No 4 tbsp canola oil
                                                                  • Yes No 6 large celery rib
                                                                  • Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended. Pour over chicken; mix until chicken is coated. Cover and refrigerate for 1 hour.
                                                                  • Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
                                                                  • Preheat oven to 350ºF. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed. Add seasoning mix and pulse to combine.
                                                                  • Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
                                                                  • In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes. Place on baking sheet. Repeat with remaining oil and chicken.
                                                                  • Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes. Serve chicken hot with celery and blue cheese dip.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ritz
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz

                                                                  This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.

                                                                  Ingredients
                                                                  • Yes No 2 small onions, and studded
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • Yes No stems
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 4 4 lb unsmoked ham hocks
                                                                  • Yes No 3 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 1 oz gelatin
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 3/4 lb unsmoked ham
                                                                  • Yes No
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Put onions, parsley stems, peppercorns, hocks, carrots, celery, bay leaves, thyme, wine, and 9 cups water into an 8-qt. pot; boil. Lower heat to medium-low; simmer for 2 1⁄2 hours. Strain broth through a coffee filter–lined sieve into a 2-qt. pan; boil until reduced to 4 cups. Chill 1 1⁄2 cups broth and sprinkle in gelatin; let rest 10 minutes without stirring. Whisk gelatin mixture into remaining broth and season with salt; chill until aspic just begins to set, 8–12 minutes.
                                                                  •  Combine chopped parsley leaves, ham, shallots, and garlic in a bowl. Line a 1 1⁄2-qt. terrine mold with plastic wrap; add ham mixture. Pour in reserved aspic. Cover with plastic wrap; place a rectangular piece of cardboard, cut to fit inside rim, on top of terrine. Place 3 unopened soup cans on top; chill terrine until set, 1–2 days. To serve, uncover terrine and lift out of mold. Invert onto a cutting board; slice and serve with Dijon mustard, bread, and cornichons, if you like.
                                                                  • SERVES 6 – 8
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. These nalesniki are a good option for a vegetarian meal. Makes about 1 1/2 cups Nalesniki Sauerkraut Filling

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup diced sauerkraut
                                                                  • Yes No 2 tbsp sour cream
                                                                  • In a large skillet, saute onion in butter until tender, about 3 minutes. Add sauerkraut and cook 2 minutes. Remove from heat and stir in sour cream. Use immediately.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 1/4 4 1/2 oz cup almond flour
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 3 1/2 tbsp semolina
                                                                  • Yes