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                                                                  These skewers echo the flavors in a Southern shrimp boil. Squeezing the grilled lemon pieces over the cooked skewers adds a fresh zing. Game plan: The marinade can be made ahead and kept in a separate container. Combine it with the kielbasa, shrimp, and lemon pieces while you soak the skewers and prepare the grill. This recipe was featured as part of our Tailgating photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 medium lemon
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 tsp Old Bay Seasoning
                                                                  • Yes No black pepper
                                                                  • Yes No 24 extra large shrimp
                                                                  • Yes No 12 oz kielbasa
                                                                  • Yes No 8 12 inch metal
                                                                  • Yes No vegetable oil
                                                                  • Heat an outdoor grill to high (about 400°F to 500°F). If using wooden skewers, submerge in water for at least 30 minutes.
                                                                  • Meanwhile, finely zest 1 of the lemons (for about 2 packed teaspoons) and squeeze 1 tablespoon of juice from the same lemon. Slice the remaining lemon in half, then each half into quarters; set aside.
                                                                  • Place lemon zest and juice, olive oil, Old Bay, and a pinch of pepper in a large, nonreactive container with a tightfitting lid or a large resealable bag and stir to combine. Add shrimp, kielbasa, and reserved lemon pieces and stir to evenly coat. Cover and chill for 20 minutes.
                                                                  • Skewer 1 shrimp, making sure to pass the skewer through both the thick portion and the tail, then skewer 1 piece of kielbasa through the casing, leaving no space in between the shrimp and kielbasa. Repeat until you have 3 shrimp and 3 kielbasa pieces per skewer, then skewer one lemon piece on the end. Repeat with remaining shrimp, sausage, and lemon pieces.
                                                                  • When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place skewers in a single layer on the grill without touching (cook them in batches if needed), cover, and grill, flipping once, until shrimp are just cooked through and firm and kielbasa is warmed through the center, about 5 to 6 minutes total.
                                                                  • To serve, remove the lemon wedge from each skewer and squeeze juice over the shrimp and sausage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8skewers
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    grill
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                                                                  • Yes No
                                                                    dip
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                                                                    cook
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
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                                                                  • Yes No
                                                                    resealable bag
                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Old Bay
                                                                  Cherry Clafoutis
                                                                   1 h 30 m

                                                                  Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 4 cup sweet cherries
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No powdered sugar
                                                                  • Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.
                                                                  • Preheat the oven to 400°F.
                                                                  • Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherriesin the bottom of the dish.
                                                                  • Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.
                                                                  • Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with the toasted almonds and dust with confectioners’ sugar, if you like, before serving.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  These chicken wings are easy to make and fun to eat with kids.

                                                                  Ingredients
                                                                  • Yes No 4 lb chicken wings, at joint
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No blue cheese
                                                                  • Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
                                                                  • Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.
                                                                  Yields: 7
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 7 oz sweetened shredded coconut
                                                                  • Yes No 1 1/2 cup pecan halves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz miniature marshmallow
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 cup corn flakes
                                                                  • Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
                                                                  • Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
                                                                  • In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
                                                                  • Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
                                                                  Yields: 16
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A generous amount of black pepper brings some welcome heat to this pasta dish.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 1/3 large lb shrimp
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 oz linguine
                                                                  • Combine 1/4 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 2 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 1 1/2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/4 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1/2 teaspoon thyme.
                                                                  Yields: 4servings (serving size: about 1 1/3 cups)
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz water packed extra firm tofu
                                                                  • Yes No 1 1 lb fresh chinese lo mein egg noodles
                                                                  • Yes No 2 tbsp dark sesame oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 head baby bok choy
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp chili paste
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp sweet bean sauce
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
                                                                  • Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
                                                                  • Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 6servings (serving size: 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 4 ripe red bartlett pears
                                                                  • Yes No 8 oz gorgonzola dolce
                                                                  • Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat.
                                                                  • Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack.
                                                                  • To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 thick slice bacon
                                                                  • Yes No 2 slice monterey jack cheese
                                                                  • Yes No 2 thick slice rustic white bread
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 2 leaf butter lettuce
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
                                                                  • Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
                                                                  • In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1sandwich
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Fig Jam Recipe
                                                                   1 h 10 m

                                                                  Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow in Croatia along the Dalmatian coast, and they end up in fig tarts, fig breads, salads, stuffings, candy, compotes and jams and preserves. This recipe for fig jam is from " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009). Here's a larger photo of fig jam on bread. Makes 6 (8-ounce) jars Fig Jam

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp pectin
                                                                  • Yes No 3 lb fresh black mission figs
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp dark honey
                                                                  • Place a small ceramic or glass plate in the freezer. Stir together 1/2 cup of the sugar and pectin in a small bowl and set aside. In a large, heavy-bottomed saucepan, combine remaining 1/4 cup sugar with figs, lemon juice and honey. Cook over medium heat, stirring occasionally, until it comes to a simmer, 5 to 6 minutes. Whisk in the sugar-pectin mixture and turn heat to medium-low. Use a wooden spoon to gently mash the figs and break them apart (you want a chunky texture, not mush). Continue to cook, stirring occasionally, until mixture reaches 212 degrees on a candy thermometer, about 8 to 10 minutes. If you like a firmer jam, cook loner. Skim off any foam that rises to the surface. Remove plate from freezer and spoon a small dollop of jam onto it. The jam should set up semi-stiff and, when you run your finger through it, the trail should not run back together immediately. If it does, keep cooking. If it doesn't, turn off the heat and let the figs sit for 10 minutes. Fill a large stockpot or canning pot with water and bring to a boil. Add jars, lids and bands, and simmer 5 minutes. Use tongs to remove them to a clean kitchen towel. Once cool enough to handle but still warm, fill the jars nearly to the top with hot fig jam, leaving 1/2-inch headspace. Screw lids on. Add more water to the pot, if necessary, and bring to a boil. Place a canning rack in the pot and set the filled jars into the rack. Boil for 10 minutes (the filled jars should be completely covered by the boiling water). Using tongs, remove the jars and place on the kitchen towel. If refrigerating, be sure to cool the filled jars a few hours first. Unopened, the jam will keep for a few months. After opening, try to eat the jam within a week or two. Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it. Source: " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009).
                                                                  Cuisine:YesNoworld
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here. If you’re in a hurry, you can skip the broiling, though it adds a toastiness reminiscent of browned marshmallows. What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is crucial to the zabaglione’s texture. Don’t bother with the silicone variety though: The tines are too flimsy for the job. Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions. Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 2 lb pluots, and pitted
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp marsala wine
                                                                  • Heat the broiler to high and arrange a rack in the upper third. Arrange pluots in a single layer on an oven-safe serving dish or a baking sheet and set aside.
                                                                  • Fill a medium saucepan with 1 inch of water and place over high heat. Bring to a simmer, then reduce heat to low. In a large, heatproof bowl, whisk egg yolks with a large whisk until smooth, then whisk in sugar and Marsala until evenly combined.
                                                                  • Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Constantly whisk the egg mixture until it is thick, has tripled in volume, and, when the whisk is lifted, it leaves a raised trail that does not immediately disappear, about 6 minutes. (Make sure the bowl does not overheat—you should be able to touch it with bare hands at all times. If the bowl gets too hot, briefly remove it from the saucepan.)
                                                                  • Spoon the zabaglione over the pluots and broil until lightly browned and bubbly, about 1 minute. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here is a sweet and salty snack recipe for White Chocolate-Covered Pretzels perfect for your next party.

                                                                  Ingredients
                                                                  • Yes No 10 oz white chocolate chips
                                                                  • Yes No pretzels
                                                                  • Place folded open newspaper section on table or counter. Top with parchment or wax paper. Place white chocolate in microwavable container. Microwave on high for 1 minute. Stir and, if needed, continue to cook for 15 seconds at a time until chips are melted. Working quickly, use kitchen tongs to dip pretzel into chocolate. Cover completely with chocolate. Place dipped pretzels on prepared work surface. Dip as many pretzels as you have chocolate. Allow all to dry (less than an hour). Store in an airtight container.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp jerk sauce
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 8 oz pineapple
                                                                  • Yes No 1 scallion
                                                                  • Cook the rice according to the package directions. Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside. Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken. Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.

                                                                  Ingredients
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.
                                                                  Yields: 1/3cup

                                                                  Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup ground flaxseed
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 cup shredded zucchini
                                                                  • Yes No 1 cup vanilla low fat yogurt
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
                                                                  • Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
                                                                  • Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
                                                                  • Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
                                                                  Yields: 1loaf, 18 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb small cauliflower
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Bring a large pot of water to a boil. In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes. Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
                                                                  • Add the heavy cream and simmer until slightly thickened, about 6 minutes. Add the crabmeat and stir gently to heat through. Season with salt and pepper and keep warm.
                                                                  • Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1 minute. Drain and return to the pot. Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.
                                                                  • Place 1 pasta sheet on each of 4 warmed plates. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.

                                                                  Ingredients
                                                                  • Yes No 3 lb carrots, 1/3 inch thick
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup red miso paste
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Preheat the oven to 425°. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about 2 minutes. Drain and pat dry.
                                                                  • In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated.
                                                                  • Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Sugar cookies are the perfect backdrop for delicious flavors. Try any of the varieties that come with this recipe: Chocolate Kiss, Peanut Butter Cup, Lemon, or Lemon Thumbprint. Whichever you choose, you're guaranteed rave reviews.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 5 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No colored sugar
                                                                  • Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, vanilla, and lemon juice, beating until blended.
                                                                  • Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.
                                                                  • Shape dough into 1-inch balls; roll in colored sugar, and place about 2 inches apart on lightly greased baking sheets.
                                                                  • Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool.
                                                                  • Chocolate Kiss Cookies: Omit colored sugar. After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool.
                                                                  • Peanut Butter Cup Cookies: Omit colored sugar. After baking, immediately place an unwrapped miniature peanut butter cup in the center of each cookie, and cool.
                                                                  • Lemon Cookies: Omit vanilla and colored sugar. Increase lemon juice to 1/4 cup, and add 1 teaspoon grated lemon rind to dough. Proceed as directed.
                                                                  • Lemon Thumbprint Cookies: Prepare Lemon Cookies, and press thumb in center of each cookie to make an indentation. Bake and cool as directed. Spoon 1/2 teaspoon raspberry jam in each indentation.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate

                                                                  Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/2 lb parsnip
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 large orange
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425°F.
                                                                  • Peel the carrots and parsnips, or just scrub them well, and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots.
                                                                  • Cut the fennel into wedges.
                                                                  • Slice the oranges, keeping the peel on or off according to preference. If using a large orange, halve or quarter the slices.
                                                                  • Toss the carrots, parsnips, fennel, and oranges with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large rimmed baking sheet.
                                                                  • Roast, turning occasionally, until tender and browned, between 20-30 minutes.
                                                                  • Remove from oven, season to taste, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  We tested this recipe with not-too-sweet Brown Turkey figs; if using sweeter Black Mission figs, you may need to decrease the sugar. The mashed fig mixture can stand as long as overnight.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 lb fresh brown turkey figs
                                                                  • Combine all ingredients in a large heavy saucepan; mash fig mixture with a potato masher until combined. Let stand 2 hours. Bring mixture to a boil over medium heat. Reduce heat; simmer 35 minutes or until mixture begins to thicken slightly, stirring occasionally. Cool completely. Cover and chill overnight.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 cup greens
                                                                  • Yes No 4 cup sliced belgian endive
                                                                  • Yes No 2 tbsp roasted unsalted cashews
                                                                  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup bulgur
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tightly packed cup chopped spinach
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup loosely packed spinach
                                                                  • Yes No orange rind strips
                                                                  • Combine water and bulgur in a bowl; cover and let stand 20 minutes. Drain well, and press excess liquid out of bulgur.
                                                                  • Heat walnuts in a large skillet over medium heat until walnuts are hot. Add soy sauce; cook 20 seconds or until liquid evaporates, stirring constantly. Remove from pan. Wipe pan with a paper towel.
                                                                  • Heat pan over medium-high heat. Coat the pan with cooking spray. Add onion; sauté 5 minutes or until golden. Add garlic; sauté 30 seconds. Add 2 cups chopped spinach; cook 30 seconds. Add bulgur, walnuts, and salt; stir well.
                                                                  • Combine juice and egg yolks in a large bowl. Add bulgur mixture. Spoon flour into a dry measuring cup; level with a knife. Add flour to bulgur mixture; stir well. Beat egg whites with a mixer at high speed until soft peaks form. Fold whites into bulgur mixture.
                                                                  • Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Pour 1/2 cup batter per pancake onto hot pan, spreading each to a 5-inch diameter. Cook 5 minutes or until bottoms are browned. Carefully turn pancakes over; cook for 4 minutes or until bottoms are golden. Transfer to plate; keep warm.
                                                                  • Heat pan over medium-high heat. Add 2 cups spinach; cook 2 minutes or until spinach wilts, stirring constantly. Serve with pancakes. Garnish with rind strips, if desired.
                                                                  Yields: 4servings (serving size: 2 pancakes and about 1/4 cup wilted spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 3/4 tsp ancho chile powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 2 tbsp jalapeño jelly
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Cut pork crosswise into 8 equal pieces. Combine chile powder and next 4 ingredients (through allspice) in a small bowl; rub evenly over both sides of pork. Combine jelly and lime juice; set aside.
                                                                  • Heat oil in a large heavy skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Brush pork with half of jelly mixture; turn and brush with remaining jelly mixture. Cook 1 minute on each side or until desired degree of doneness. Remove pork from pan; let stand 5 minutes before serving.
                                                                  Yields: 4servings (serving size: 2 medallions)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. We borrowed the egg and lemon motif, and we also added spinach and orzo. This soup has one other curious feature. It really is a pasta and a soup in one -- a two'fer.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 frozen spinach, and of excess water
                                                                  • Yes No 1 1/2 cup orzo
                                                                  • Yes No 8 cup vegetable broth
                                                                  • Yes No 4 egg
                                                                  • Yes No 3 lemon
                                                                  • Yes No parsley
                                                                  • Yes No parmesan cheese
                                                                  • Heat the olive oil in a large heavy pot or Dutch oven. Cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth.
                                                                  • Bring to a light simmer, then turn the heat down and simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down for a moment or two.
                                                                  • Whisk eggs vigorously in a largish bowl, then whisk in the lemon juice. Whisk for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladleful of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.
                                                                  • Add the egg mixture to the soup pot, whisking very well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter. While white bread has its place in Polish cuisine, Poles are particularly fond of rye breads and black breads that are made with 100% rye flour and use no white flour to lighten the loaf. Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. Really! SHORTCUT: Follow this Quick Tip for faster rising. View this larger image. Makes 2 loaves of Polish Buttermilk Rye Bread

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 6 cup all purpose flour
                                                                  • In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts (use a lame or razor blade) in the dough and bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 large fennel bulb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup chopped leek
                                                                  • Yes No 1 cup chopped shallot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 oz spinach
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup fat free greek yogurt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.
                                                                  • Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.
                                                                  • Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.
                                                                  • Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.
                                                                  • Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly. What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. This recipe was featured as part of our Thanksgiving for Six menu.

                                                                  Ingredients
                                                                  • Yes No 1 sweet baguette
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 20 sage
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup fig jam
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
                                                                  • Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.
                                                                  • Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20servings as an hors d'oeuvre
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 dessert spoon 1 dessertspoon plain flour
                                                                  • Yes No a generous splash port wine
                                                                  • Yes No 1 liter beef stock
                                                                  • There are two things that make a good gravy: a vegetable trivet, which is the layer of vegetables in the bottom of your roasting tray that your meat sits on; and the juices from a roasted piece of good-quality meat.As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you’ll never look back.To make your gravy• When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you • Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top • Put the tray back on the hob over a high heat • Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy • You can rip the wings off the chicken and break them up into the tray to add more flavor at this point • When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away) • Keep it over the heat and let it boil for a few minutes • Pour the stock into the tray, or add 1 liter of hot water • Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go • Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking forTo serve your gravy• Get yourself a large jug, bowl or pan and put a coarse sieve over it • Pour your gravy through the sieve, using a ladle to really push all the goodness through • Discard any veg or meat left behind • At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up • Depending on which meat I’m serving it with, I’ll add a teaspoonful of horseradish, mustard, redcurrant jelly, cranberry, mint or apple sauce – you certainly don’t have to, but I think the little edge of complementary flavor you get from doing this is brilliant• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sieve

                                                                  If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break a lobster open where the tail and body meet--the meat should be opaque and white. Serve with Butter Sauce.

                                                                  Ingredients
                                                                  • Yes No 8 whole lobster
                                                                  • Yes No 8 lemon
                                                                  • Yes No butter sauce
                                                                  • Preheat grill to medium-high heat.
                                                                  • Plunge a heavy chef's knife through each lobster head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes.
                                                                  • Place lobsters on grill rack; grill 6 minutes on each side or until done. Serve with lemon wedges.
                                                                  • Sustainable Choice: Lobsters & Steamers. Lobsters trapped off waters near the Northeast U.S. and Canada are smart options, as are wild-caught or farmed soft-shell clams.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 8servings (serving size: 1 lobster)
                                                                  • Total Time: 1 hour 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  If the Dude wanted a shake, he’d totally abide by this one. This recipe was featured as part of our story on Boozy Cocktail Milk Shakes.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz vanilla ice cream
                                                                  • Yes No 1 oz coffee-flavored liqueur
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass and serve on a rug that really ties the room together while listening to some Creedence.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 1shake
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Notes: If you can't find baby carrots, trim larger carrots down to size.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb rock cornish game hen
                                                                  • Yes No 6 3/4 inch, 5 inch, 6 oz carrot
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 cup frozen sugar snap peas
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 2 tsp canned capers
                                                                  • Yes No 1/2 cup couscous
                                                                  • Yes No salt and pepper
                                                                  • Remove neck and giblets from hen; reserve for another use or discard. Pull off and discard any pockets of fat. With poultry shears or kitchen scissors, split bird in half lengthwise through breastbone and backbone. Rinse halves and pat dry; set, skin up and slightly apart, on a lightly oiled rack in a foil-lined 10- by 15-inch baking pan. Arrange carrots slightly apart alongside.
                                                                  • Roast in 425° regular or convection oven until hen is lightly browned, 20 to 25 minutes.
                                                                  • Meanwhile, in a small bowl, mix maple syrup and mustard. Rinse and string snap peas if using fresh.
                                                                  • Remove pan from oven and brush hen halves and carrots with mustard mixture, turning as needed to coat all sides. Set halves skin up on rack and continue roasting with carrots until meat at thigh bone is no longer pink (cut to test), 10 to 14 minutes longer.
                                                                  • About 8 minutes before hen is done, in a 1- to 1 1/2-quart pan over high heat, bring broth, corn, snap peas, and peppercorns to a boil. Stir in couscous. Cover pan and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
                                                                  • Mound couscous equally on plates. Set a hen half on each mound and arrange carrots alongside couscous. Add salt and pepper to taste.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 cup dark rye flour
                                                                  • Yes No salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 3/4 cup ice water
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • In a food processor, combine 1 3/4 cups of the all-purpose flour with the rye flour and 3/4 teaspoon of salt. Add the butter and pulse until it is the size of raisins. Add the ice water and pulse until the dough is evenly moistened. Divide the dough into 2 pieces and press into disks. Wrap the disks in plastic and refrigerate for 1 hour.
                                                                  • Preheat the oven to 375°. In a bowl, toss the apples with the granulated sugar, cinnamon, nutmeg, 1/8 teaspoon of salt and the remaining 1 tablespoon of flour.
                                                                  • On a lightly floured surface, roll out one disk of dough into an 11 1/2-inch square, about 1/4 inch thick. Trim off a 1/4-inch border to even the edges. Cut the dough into four 5 1/2-inch squares. Spoon half of the apple filling onto the squares. Fold over the corners to form triangles. Using a fork, crimp the edges to seal. Transfer the turnovers to a parchment paper-lined baking sheet. Repeat with the remaining dough and filling.
                                                                  • Brush the turnovers with the egg white wash and sprinkle generously with the celery-seed sugar. Make two small slits in the top of each turnover. Bake the turnovers for about 35 minutes, until golden all over. Let cool for 15 minutes. Serve warm.
                                                                  Yields: 8turnovers
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  What would a reunion be without a ham? This one uses guava jelly, found in the ethnic or jelly section of your market, to create a beautiful brown crust on the ham. You can substitute passion-fruit jelly or orange marmalade. Peach-Apricot Salsa makes a great accompaniment.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb bone in, less sodium ham
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cloves, whole
                                                                  • Yes No 3/4 cup guava jelly
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1 tbsp peach nectar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Preheat oven to 350°.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Bake at 350° for 1 hour.
                                                                  • Stud ham with cloves, if desired. Combine jelly, rum, nectar, and mustard. Brush ham with jelly mixture. Bake an additional 30 minutes or until meat thermometer registers 140°, basting once. Place ham on a platter; cover with foil. Let stand 10 minutes before slicing.
                                                                  Yields: 20servings (serving size: 3 ounces ham)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  In meat-and-three restaurants, this side is commonly considered a vegetable.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 4 oz cup shredded extra sharp cheddar cheese
                                                                  • Yes No 6 oz light processed cheese
                                                                  • Yes No 6 cup elbow macaroni
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
                                                                  • Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375° for 25 minutes or until bubbly.
                                                                  Yields: 9servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork. What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant. This recipe was featured as part of our Make Your Own Corned Beef story.

                                                                  Ingredients
                                                                  • Yes No 2 lb turnip
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 tsp red wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot butter over top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring rarely, until all the water has evaporated, about 20 minutes.
                                                                  • Meanwhile, combine vinegar, honey, poppy seeds, salt, and pepper in a small, nonreactive bowl. While constantly whisking, add oil in a thin stream until fully incorporated; set aside.
                                                                  • Increase heat to high and cook turnips, stirring rarely, until fork tender and browned (they should be cooked through but still retain their shape), about 5 minutes.
                                                                  • Remove from heat, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Chocolate Cake
                                                                   2 h 55 m

                                                                  Baking an easy chocolate dessert like this chocolate cake can be almost as thrilling for a birthday girl or boy as blowing out the candles that go on top. Tools and Materials Two 8-by-2 inch round cake pans Parchment paper Flour sifter Electric mixer and bowl Rubber spatula Long serrated knife

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup organic buttermilk (1% fat)
                                                                  • Yes No 3 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 tsp organic vanilla extract
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 1/2 cup water
                                                                  • Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
                                                                  • Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
                                                                  • Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
                                                                  • Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. An adult should cut off top of one layer.
                                                                  • With a butter knife, frost top of trimmed layer.
                                                                  • Place the other layer on top. Frost top and sides of cake.
                                                                  Yields: 18-inch two-layer cake
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz brussels sprouts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
                                                                  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
                                                                  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
                                                                  • Add onions to brussels sprouts, and toss well. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Yemen’s fiery hot green spice paste, zhoug, can be added to salads and used as a sauce for meat, fish, and poultry dishes. Yemenites believe that eating zhoug daily keeps away illness and strengthens the heart.

                                                                  Ingredients
                                                                  • Yes No 1 lb jalapeño chili pepper
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp coarsely chopped garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Trim, seed, and coarsely chop the jalapeños or serranos.
                                                                  • Place the chiles in the bowl of a food processor fitted with the blade attachment and add the cilantro, parsley, garlic, salt, cumin, and pepper. Process to form a rough, chunky paste. Add the oil and process again briefly combine. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  The components of this dessert can be prepared in stages and assembled shortly before serving. Store meringues in an airtight container at room temperature up to one week; refrigerate strawberries and sauce for up to two days. Garnish with mint.

                                                                  Ingredients
                                                                  • Yes No 3 qt strawberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup balsamic vinegar
                                                                  • Yes No 1 2 inch cinnamon stick
                                                                  • Yes No 3 tbsp honey
                                                                  • Preheat oven to 250°.
                                                                  • To prepare strawberries, combine strawberries and 1/3 cup sugar; cover and chill.
                                                                  • To prepare meringues, cover 2 baking sheets with parchment paper. Draw 5 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Divide egg white mixture evenly among 10 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon.
                                                                  • Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven 30 minutes. Carefully remove meringue nests from paper. Cool completely.
                                                                  • To prepare sauce, combine vinegar and cinnamon stick in a small saucepan over medium-high heat. Bring to a boil; cook until syrupy and reduced to about 1/3 cup (about 5 to 6 minutes). Remove from heat. Discard cinnamon stick; stir in honey.
                                                                  • Place 1 meringue nest on each of 10 dessert plates; top each serving with about 3/4 cup strawberry mixture. Drizzle with about 2 teaspoons sauce.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This easy recipe for cream cheese mashed potatoes is a great way to jazz up simple weeknight meals.

                                                                  Ingredients
                                                                  • Yes No 5 lb baking potato
                                                                  • Yes No 2 3 oz cream cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tsp onion salt
                                                                  • Yes No parsley
                                                                  • Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
                                                                  • Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
                                                                  • Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.
                                                                  • Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate

                                                                  Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp light mayonnaise
                                                                  • Yes No 2 tbsp diced mango
                                                                  • Yes No 1 tbsp diced pineapple
                                                                  • Yes No 1/8 tsp finely grated lime rind
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp diced chipotle chile, canned in adobo sauce
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1 1/4 lb salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 4 butter lettuce leaves
                                                                  • To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.
                                                                  • To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
                                                                  • Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
                                                                  • Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.
                                                                  • Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 2 tbsp diced fennel fronds
                                                                  • Yes No 6 jumbo shrimp, in their shells
                                                                  • Yes No three 8 oz frozen raw south african lobster tails
                                                                  • Yes No 6 oysters, and both
                                                                  • Yes No 6 2 to 3 oz large sea scallops, 2 to 3 ounces each
                                                                  • Yes No garlic
                                                                  • In a medium bowl, whisk the lemon juice with the shallot and crème fraîche. Gradually whisk in the olive oil and season with salt and pepper. Whisk in the diced fennel and chopped fennel fronds.
                                                                  • Preheat the broiler and position a rack 6 inches from the heat. Arrange the shrimp, lobster tails and oyster shell halves in a roasting pan in a single layer. Place the scallops in the 6 flattest oyster shells. Place the oysters in the remaining shells. Spoon 3/4 cup of the vinaigrette over the seafood, being sure to coat them completely. Season with pepper and broil until lightly browned, about 7 minutes. Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 6first-course servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil

                                                                  This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute.

                                                                  Ingredients
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 4 thick, 3 oz cup spinach
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 2 lb ground pork
                                                                  • Yes No 2 1/2 cup fresh bread crumbs
                                                                  • Yes No 2 6 oz cup grated pecorino romano cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 12 4 oz thin slice prosciutto
                                                                  • Yes No 1/2 lb provolone cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 sprig rosemary
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 cup water
                                                                  • Preheat the oven to 400°. In a saucepan of boiling salted water, cook the carrots until tender, 7 minutes. Using a slotted spoon, transfer to a plate. Add the spinach to the boiling water and cook just until wilted; drain well and add to the carrots.
                                                                  • In a large bowl, combine the beef with the pork, 2 cups of the bread crumbs, the pecorino, eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper; mix well with your hands.
                                                                  • Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil.
                                                                  • Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165°.
                                                                  • Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
                                                                  • Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over medium heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This easy Bosnian chicken pot pie recipe - kvrgusa - features cubed or sliced white or dark meat chicken enrobed in a pancake-like batter that puffs up like a popover. After a 40-to-50-minute bake, it's topped with sour cream and browned for an additional 5 to 10 minutes. If you're really strapped for time, I think a purchased pancake mix would work fine. This makes a great school-night meal that can be prepped the night before. Allow additional baking time if going straight from the refrigerator to oven. Click here for a larger image. Makes 4 servings of Bosnian Chicken Pot Pie

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skin-on)
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Heat oven to 375 degrees. Coat a 9 x 11 x 2-inch baking dish with cooking spray. In a medium bowl, combine flour and salt. Add eggs and milk, stirring until lumps are gone. Pour into the prepared pan. Season chicken liberally with salt and pepper and embed in batter in pan, covering completely. Bake 40 to 50 minutes or until golden. Turn on broiler. Mix sour cream with remaining 1 tablespoon flour and pour over pot pie. Broil 5 miutes or until lightly browned and bubbly, watching carefully. Serve immediately with a green, leafy vegetable or salad.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Every dessert tastes better when it's rolled in powdered sugar, and this easy cookie recipe is no exception. Peek in your pantry to find all the ingredients you'll need.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tsp organic pure vanilla extract
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 cup chopped pecan
                                                                  • In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth.
                                                                  • In a medium bowl, mix flour and baking powder. Add to butter mixture and beat on low speed to mix, then on medium speed until well blended. Stir in pecans.
                                                                  • Shape dough into 1-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
                                                                  • Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Gently turn warm cookies, a few at a time, in powdered sugar to coat. Set cookies on racks to cool completely.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 1cookie (makes about 28 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat

                                                                  Notes: You can prepare the dishes, make the sauce (through step 2), shred the cheese, and separate the eggs up to 4 hours ahead; cover separately and chill. Stir sauce over low heat until hot before proceeding.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup shredded gruyère cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.
                                                                  • In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
                                                                  • Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.
                                                                  • In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
                                                                  • Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see "Crowning Glory," below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.
                                                                  • Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.
                                                                  • Crowning glory
                                                                  • Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
                                                                  • Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6main-dish servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 12 scallion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No four 6 oz skinless wild striped bass fillets
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp walnut oil
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 cup dill weed
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 1/3 cup tarragon
                                                                  • Yes No 1/3 cup chives
                                                                  • Preheat the oven to 500°. Discard the first 2 inches of the green scallion tops. Cut the scallions in half crosswise and thinly slice them lengthwise into strips.
                                                                  • In a medium skillet, heat the olive oil. Add the scallions and crushed red pepper and cook over moderate heat until the scallions are tender and beginning to brown, about 4 minutes.
                                                                  • Season the bass with salt and pepper and transfer the fillets to a 9-by-13-inch baking dish. Top with the scallions and sprinkle with the lemon zest. Dot each fillet with a piece of the butter. Pour the orange juice over or around the fish. Cover tightly with foil and bake for about 16 minutes, until the fish is just opaque.
                                                                  • Just before serving, in a medium bowl, whisk the walnut oil with the lemon juice and season with salt and pepper. Add the herbs and toss to coat. Transfer the fish to plates and spoon the juices on top. Serve the herb salad alongside.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This makes a lot of pimento cheese, which is the point. Store any leftovers in an airtight container in the fridge. Pimiento vs. Pimento: Pimiento, Spanish for "pepper," is available fresh from late summer to early fall; canned and bottled are available year-round. Pimento, an alternate spelling, "has been in colloquial use since around 1910," says John T. Edge. Merriam-Webster's Collegiate Dictionary specifies using the spelling "pimento" when used in the term "pimento cheese."

                                                                  Ingredients
                                                                  • Yes No 3 8 oz extra sharp cheddar
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 2 tbsp scallion
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 lb lean ground chuck beef
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 buns
                                                                  • Combine first 4 ingredients and, if desired, ground red pepper, garlic powder, and sugar in a bowl. Stir in mayonnaise, and work into a chunky paste. Store in refrigerator until ready to use.
                                                                  • Remove meat and pimento cheese from refrigerator at least 30 minutes before cooking. Heat a cast-iron or other heavy skillet over medium-high heat. Form 4 (1-inch-thick) patties, seasoning with salt and black pepper. Cook patties 4 minutes per side or until medium, flipping only once. Remove grease from pan. Add buns to skillet, and warm until just toasted. Spread pimento cheese onto warm patties or buns, and assemble burgers.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread

                                                                  In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and crunchy.

                                                                  Ingredients
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3 extra large, 1 1/2 cup radish
                                                                  • Yes No 2 1 1/2 cup thin daikon radishes
                                                                  • Yes No 2 kirby, 1 1/2 cup cucumber
                                                                  • Yes No 2 lb seedless watermelon
                                                                  • In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.
                                                                  Yields: 7
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/8 tsp crushed red chili pepper
                                                                  • Yes No 2/3 lb button mushroom
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb spaghettini
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
                                                                  • In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prepare a family-friendly Mediterranean-style dish that's sure to please even the pickiest eater. The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup onion
                                                                  • Yes No 1 cup thinly sliced green bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 cup grated english cucumber
                                                                  • Yes No 1/4 cup 2% greek style yogurt
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 wheat soft pitas
                                                                  • Yes No 2 plum tomato
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
                                                                  • Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
                                                                  • Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
                                                                  • Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The Levines make the salad dressing tart to balance the richness of the pan-fried latkes. For a weekday supper, they suggest whisking in a little extra olive oil and serving with French bread.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 5 oz arugula
                                                                  • Yes No 6 radish
                                                                  • Yes No 2 4 oz smoked salmon
                                                                  • Yes No 1 avocado
                                                                  • Whisk together first 6 ingredients. Gently toss together arugula, radishes, and half of olive oil mixture in a large bowl. Arrange on a serving platter with salmon and avocado. Serve immediately with remaining olive oil mixture.
                                                                  • *1 (5-oz.) package spring mix, thoroughly washed, may be substituted.
                                                                  • Note: For testing purposes only, we used Echo Falls Smoked Salmon at one tasting and Woodsmoke Provisions at another.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    smoked

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sauza blanco tequila
                                                                  • Yes No 1 12 oz frozen limeade concentrate
                                                                  • Yes No 1 12 oz raspberry flavored beer
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No crushed ice
                                                                  • Yes No garnish, limes
                                                                  • STIR together first 3 ingredients and 1 1/2 cups water in a large pitcher until blended. Stir in raspberries. Serve immediately over crushed ice. Garnish, if desired.
                                                                  • Note: For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. One 12-oz. can is equivalent to 1 1/2 cups.
                                                                  Yields: 9servings (about 6 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 1 oz unsweetened chocolate baking squares
                                                                  • Yes No 3 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup chopped pecan
                                                                  • Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
                                                                  • Combine flour, baking powder, and salt; set aside.
                                                                  • Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
                                                                  • Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sweetened flaked coconut
                                                                  • Yes No 2 1/2 2 tbsp, 1 1/4 teaspoons unflavored gelatin
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light colored corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
                                                                  • Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
                                                                  • Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
                                                                  • While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
                                                                  • Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.
                                                                  Yields: 12(serving size: 3 marshmallows)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These shortbread cookies are an ideal companion to a well-made cup of coffee.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 2 tbsp finely ground espresso beans
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
                                                                  • In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add
                                                                  • coffee mixture and ground espresso beans to butter mixture; beat to combine.
                                                                  • In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
                                                                  • Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
                                                                  • Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 3/4 cup seedless raspberry jam
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp red chili pepper, ground
                                                                  • Yes No 4 cup salad greens
                                                                  • Process first 6 ingredients in a blender until smooth. Cover and chill 2 hours. Drizzle over salad greens.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former CHOW

                                                                  Ingredients
                                                                  • Yes No 2 oz new zealand sauvignon blanc
                                                                  • Yes No 2 oz lillet blanc
                                                                  • Yes No 2 oz apple juice
                                                                  • Yes No crushed ice
                                                                  • Pour all of the ingredients into a collins glass filled with ice. Stir gently with a bar spoon or swizzle stick and enjoy.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 16 oz italian cheese flavored pizza crust
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 small lb shrimp
                                                                  • Yes No 2 1/2 cup sliced button mushroom
                                                                  • Yes No 3 cup chopped