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                                                                  Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra). This version is inspired by Jessica B. Harris's favorite gumbos served at New Orleans restaurants.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb turkey kielbasa
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 5 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 3 cup sliced okra
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 2 2/3 cup long grain rice
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; sauté for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; sauté 4 minutes. Add garlic, thyme, and red pepper; sauté 4 minutes or until onion is tender and garlic is fragrant. Remove from pan.
                                                                  • Add remaining oil to pan. Add flour to pan, stirring constantly with a whisk. Cook 10 minutes or until roux is light brown, stirring constantly with a whisk. Gradually add broth, stirring constantly with a whisk. Add chicken and sausage, onion mixture, tomatoes, okra, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
                                                                  • Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves. Serve over rice.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings (serving size: 1 1/4 cups gumbo and 1/3 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice

                                                                  Sweet potatoes add a little natural sugar to biscuit dough. These are great right out of the oven, split in two, and stuffed with Virginia ham for a scrumptious sandwich; they also double as a delicious topping on our Beef and Green Tomato Casserole. Game plan: To make tender, fluffy biscuits, less handling, not more, is the golden rule. Use the same minimal touch you would reserve for pie pastry, kneading the dough just long enough for the ingredients to combine (about 30 seconds), then pat or roll it out as lightly as you can before cutting. These biscuits are large—suitable to feed one person each on top of our beef casserole—but feel free to cut them any size you like if you are making them as a side dish.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 cup sweet potato
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No heavy whipping cream
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
                                                                  • Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
                                                                  • Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
                                                                  • Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
                                                                  • Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 8(3-inch) biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  we have in our fridge. We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon juice and broth, salt and pepper.

                                                                  Ingredients
                                                                  • Yes No 1 head fennel
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 10 stalk celery, tops and root bottoms
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 large red onion
                                                                  • Yes No chunky kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 oz feta cheese
                                                                  • Heat the oven to 400°F. Cut the fennel into about 8 evenly-sized pieces. Core and wash the red peppers and cut them into 4-6 pieces each. Cut the celery into evenly-sized chunks. Peel and trim both the onions and cut into large chunks - about 8 pieces each.
                                                                  • Toss with salt and pepper in a large roasting dish. Stir in the chicken (or vegetable) broth and lemon juice. Cover with foil or a lid and cook for about 45 minutes. Lift the lid and check - the vegetables should be soft and hot, with the juices bubbling.
                                                                  • Sprinkle the cheese over the vegetables and remove the cover. Roast for an additional 30 minutes, checking occasionally.
                                                                  • Take out and let sit for at least 10 minutes before serving.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup quick
                                                                  • Yes No salt
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No one 16 oz whole tomatoes in can
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp chopped marjoram
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No peasant bread
                                                                  • In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt.
                                                                  • Meanwhile, in a large saucepan of boiling salted water, cook the escarole for 3 minutes. Drain and coarsely chop.
                                                                  • Heat the olive oil in a large saucepan. Add the celery and bay leaf and cook over low heat until the celery is softened, about 5 minutes. Add the beans, their cooking liquid, tomatoes and their juices and simmer over moderate heat for 3 minutes. Add the escarole and simmer for 5 minutes. Discard the bay leaf. Season with salt and stir in the parsley, garlic, marjoram and crushed red pepper. Add a piece of grilled bread to each bowl, ladle in the soup and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  The hens need only a small drizzle of the intensely flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/4 lb rock cornish game hen
                                                                  • Yes No 3 tbsp stone ground mustard
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp honey
                                                                  • Remove and discard giblets and necks from hens; trim excess fat. Split hens in half lengthwise. Starting at neck cavity, loosen skin from hens by inserting fingers, gently pushing between skin and meat. Combine mustard, rosemary, salt, pepper, and 3 garlic cloves to form a paste; rub mustard mixture under loosened skin. Place hen halves, meaty sides up, on a broiler pan coated with cooking spray. Chill 30 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Bake hens at 425° for 30 minutes or until a thermometer registers 165°. Place hens on a platter; keep warm.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; discard fat.
                                                                  • Add wine to drippings in pan; bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Stir in broth, juice, honey, and 2 garlic cloves; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat.
                                                                  • Remove skin from hens; discard. Drizzle each hen with 2 teaspoons wine mixture. Serve immediately.
                                                                  Yields: 6servings (serving size: 1/2 hen)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Claimed by some to be the ultimate hangover cure, borscht is warming and satisfying. In this version, a rich beef broth is used as the base, making for a full-flavored yet light soup. Special equipment: If you mind your hands turning red from beet juice, you may want to don plastic gloves before handling the veggies.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No 1 meaty beef bone
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 12 whole black peppercorn
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 medium red beets
                                                                  • Yes No 1/4 head green cabbage
                                                                  • Yes No 1/2 cup minced dill weed
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Combine beef, bone, garlic, carrot, celery, leek, bay leaf, peppercorns, and water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium low and simmer for 2 hours.
                                                                  • Meanwhile place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes. Let cool slightly, then peel and medium dice.
                                                                  • Strain beef mixture, reserving broth and discarding solids. Return broth to the pot and add beets and shredded cabbage. Cook until flavors meld, about 20 minutes more. Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.
                                                                  Cuisine:YesNoukrainian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 1/2 cup chopped napa cabbage
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 7 oz enoki mushroom
                                                                  • Yes No 4 oz oyster mushroom
                                                                  • Yes No 1/4 cup dried wood ear mushrooms
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 18 oz frozen udon noodles
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No scallion
                                                                  • In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.
                                                                  • Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.
                                                                  • Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 cup crystallized ginger
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
                                                                  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
                                                                  • Decorate the cookies with Royal Icing, colored sugars and silver dragées.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup whole milk yogurt
                                                                  • Yes No 3/4 cup mango chutney
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp mild curry powder
                                                                  • Yes No 1 4 cup small rotisserie chicken meat
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup baby arugula leaves
                                                                  • Yes No 4 brioche rolls
                                                                  • In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper. Lay the arugula on the rolls, spoon the pulled chicken salad on top and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  To adorn her intensely chocolate cookies, Maria Helm Sinskey uses a fork to make fur for reindeer and candy pearls or red hots for eyes; or, more simply, she'll just dust them with confectioners' sugar.

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
                                                                  • Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
                                                                  • Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper-lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 head broccoli
                                                                  • Yes No 1/2 head cauliflower
                                                                  • Yes No 1/2 fennel bulb, some feathery fronds
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1 tbsp capers
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp minced garlic
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 head endive
                                                                  • Yes No 1 1/4 lb jicama
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No 1 head escarole, inner leaves only
                                                                  • Yes No 4 celery rib
                                                                  • Bring a large pot of salted water to a boil. Add the broccoli florets and blanch just until crisp-tender, about 3 minutes; drain, plunge into ice water and drain well. Pat the broccoli thoroughly dry. Repeat with the cauliflower florets. Using a mandoline, slice the fennel paper-thin.
                                                                  • In a small bowl, combine the 1 tablespoon each of chopped olives and capers with the lemon zest, mustard and garlic. Add the vinegar, then whisk in the olive oil. Season the dressing with salt and pepper.
                                                                  • Pour half of the dressing into a large bowl. Add the cauliflower, broccoli, whole olives and capers and toss; let stand for 5 minutes. Add all of the remaining vegetables, season with salt and pepper and toss. Add more dressing if desired and toss again. Garnish the salad with the fennel fronds and serve, passing the remaining dressing at the table.
                                                                  Yields: 9
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Thick, tomato-rich Kansas City sauces are sweeter than those from other barbecue regions. While commercial renditions can overdo the sugar, this version (inspired by the scrumptious Gates Original) balances sweet with spice. This recipe goes with Kansas City Barbecued Chicken, KC-Style Potato Salad

                                                                  Ingredients
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 1/2 tbsp molasses
                                                                  • Yes No 3/4 tsp celery seed, ground
                                                                  • Yes No 1/2 tsp smoked salt
                                                                  • Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer 25 minutes or until slightly thickened.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2 ½cups (serving size: about 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup teriyaki baste and glaze sauce
                                                                  • Yes No 3 tbsp apricot jam
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 lb boneless lean lamb
                                                                  • Yes No 1 large purple onion
                                                                  • Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
                                                                  • Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
                                                                  • Remove lamb and onion from marinade, discarding marinade.
                                                                  • Alternate lamb and onion on 4 (8-inch) skewers.
                                                                  • Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste

                                                                  A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or re-roll to a 3/4-inch thickness.

                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup fat free buttermilk
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 3 tbsp honey
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pepper, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
                                                                  • Combine buttermilk and honey, stirring with a whisk until well blended; add cheese. Add buttermilk mixture to flour mixture; stir just until moist.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
                                                                  Yields: 14servings (serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 tbsp vegetable shortening
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1 lb deli ham
                                                                  • Cut butter and shortening into small pieces and place in a heat proof bowl of a standing mixer. Bring the milk just to a boil in a saucepan over medium high heat. Pour hot milk over shortening and butter and stir until melted. Let cool slightly. Add sugar, salt, and 1 cup flour to butter/milk mixture and stir. Add eggs and stir well. Add yeast and mix well. Add rest of flour and mix. Using dough hook attachment, knead dough until smooth and stretchy, adding more flour if necessary. Knead for 5 minutes. Dough should be soft, and slightly sticky. Place dough in a lightly greased bowl and let rise in a warm place until double in size, about 2 hours. (or chill overnight in the refrigerator). Punch down dough and divide into 4 pieces. Roll one piece out into a 10 inch circle. Using a pizza cutter, cut dough into 6 equal triangles, or pizza slices. Take 1/4 pound of the sliced ham, and cut it into thin strips. Divide the ham among the 6 triangles, placing it on top of the wide part of the triangle. Roll the triangles up toward the point, keeping the ham inside, and place the rolls point side down on a baking sheet, curving them slightly to form a crescent shape. Repeat with remaining dough. Brush rolls lightly with melted butter, then let rise in a warm place until doubled. Preheat oven to 375. Mix egg white with 1 teaspoon sugar. Bake rolls for 10 minutes. Remove, brush with egg white mixture, and return to the oven. Bake about 10 minutes more, until golden brown. Serve warm or at room temperature.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  "Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean in pod
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 tsp crushed chinese chile sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No lemon
                                                                  • Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

                                                                  Ingredients
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 4 sesame seed buns
                                                                  • Yes No 4 large eggs, cooked over easy
                                                                  • Yes No barbecue sauce
                                                                  • Yes No sliced canned beets
                                                                  • Yes No lettuce
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1 lb nectarine
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 2 oz cup crushed gingersnap cookie
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No four 12 inch heavy duty aluminum foil
                                                                  • Yes No yogurt
                                                                  • Light a grill. In a bowl, toss the nectarines with the sugar, cinnamon and 1/2 of the gingersnaps. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.
                                                                  • Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes. Open the hobo packs and pour the fruit and juices into bowls. Top with a dollop of yogurt and the remaining 1/4 cup of crushed gingersnaps.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe, adapted from one in Madhur Jaffrey's From Curries to Kebabs, goes with Best Last-Minute Roast Chicken. This recipe goes with Best Last-Minute Roast Chicken

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 1/4 cup chopped jalapeño chili pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No best last minute roast chicken
                                                                  • Whirl ingredients in a blender into a smooth paste, then add to the salt and pepper called for in the chicken recipe.
                                                                  • Note: Nutritional analysis is per serving made with Best Last-Minute Roast Chicken.
                                                                  Cuisine:YesNoindian
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 3 medium cup bulgur
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 1/2 cup chopped skinless, boneless rotisserie chicken breast
                                                                  • Yes No 2 1/2 cup chopped cucumber
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 10 pitted kalamata olive
                                                                  • Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
                                                                  • Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 10servings (serving size: about 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate

                                                                  Greens and herbs are the secret to a successful and fragrant hortopita. In this recipe, sweet spinach and pungent mustard greens combine with plenty of green onions and fennel, parsley, dill, and oregano. Feta cheese adds a sour, salty component to the pie's filling.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup thinly sliced scallion
                                                                  • Yes No 1 1/2 cup minced fennel
                                                                  • Yes No 10 cup fresh spinach
                                                                  • Yes No 8 cup thinly sliced mustard greens
                                                                  • Yes No 1 1/4 5 oz cup feta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No 1 tsp dried greek oregano
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No flat leaf parsley sprigs
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts. Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.
                                                                  • Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.
                                                                  • Wine Note: This dish's green flavors deserve an herbal wine. Some of the world's most fresh, green wines are New Zealand Sauvignon Blancs; try Villa Maria Private Bin (about $12).
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 2 cup strawberry jam
                                                                  • Yes No 1/2 cup elderflower liqueur
                                                                  • Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.
                                                                  • Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)
                                                                  • Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.
                                                                  • Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.
                                                                  • Spoon jam into shells just before serving.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 30
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The sauce can be made in advance and reheated in the microwave. Place it in a 2-cup glass measure; microwave at high 1 minute or until heated, stirring every 30 seconds.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup 2% low fat milk
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/2 tsp rum flavoring
                                                                  • Yes No 3 cup low fat vanilla frozen yogurt
                                                                  • Combine first 3 ingredients in a small saucepan over medium heat; cook 3 minutes or until margarine melts, stirring occasionally. Combine flour and milk in a small bowl; stir with a whisk. Add milk mixture and raisins to pan, and stir well. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in rum flavoring. Serve over frozen yogurt.
                                                                  Yields: 6servings (serving size: 1/2 cup frozen yogurt and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No orange rind strips
                                                                  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
                                                                  Yields: 16servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 4 1 to 1 1/2 lb firm, ripe peaches, and pitted
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1 5 to 6 oz raspberries
                                                                  • Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
                                                                  • Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves... read more Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves well to stews, soups, and sauces. They can be found at many Asian grocers, though sliced button or baby bella mushrooms can be substituted if needed. Special equipment: You’ll need a meat grinder for this recipe. We used the special attachments for a KitchenAid stand mixer. You’ll also need a spice or coffee grinder. We used this Krups coffee grinder with good results.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch, 4 lb boneless pork shoulder, untrimmed and cubes
                                                                  • Yes No 1 cup shaoxing wine
                                                                  • Yes No 1/2 cup chinese black vinegar
                                                                  • Yes No 2 oz dried arbol chiles
                                                                  • Yes No 1/4 cup star anise
                                                                  • Yes No 2 tbsp szechuan peppercorn
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cardamom pods
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No 1/4 cup minced garlic
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp fermented black beans
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 4 oz beech mushrooms
                                                                  • Yes No chili oil
                                                                  • Yes No 2 1 lb soft tofu
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No white rice
                                                                    For the marinade:
                                                                  • Place all ingredients in a large bowl and stir to evenly coat the pork. Cover and refrigerate for at least 2 hours and up to 4 hours.
                                                                    For the sauce:
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes. Let cool completely. Using a spice grinder or clean coffee grinder, grind the chiles into a fine powder. Transfer to a medium bowl. Grind the star anise pods along with the Sichuan peppercorns into a fine powder and add to the chiles; set aside.
                                                                  • When the pork is ready, set a colander over a large bowl and transfer the pork and marinade mixture to the colander. Set the marinade aside. Using a meat grinder fitted with a coarse (1/4-inch) dye, grind the pork into a large Dutch oven or a heavy-bottomed pot with a tightfitting lid.
                                                                  • Add the ground spice mixture, reserved marinade, brown sugar, salt, water, bay leaf, and cardamom pod to the ground pork and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, until the meat is no longer pink, about 15 minutes. Reduce the heat to low, cover, and simmer until the flavors have melded, about 2 hours, stirring every half hour. Meanwhile, place the vinegar, garlic, ginger, tomato paste, fermented black beans, and soy sauce in a medium bowl and stir to combine; set aside.
                                                                  • When the pork is ready, remove from heat, add the reserved black bean mixture and the mushrooms, and stir to combine. Taste and season with chile oil, additional soy sauce, brown sugar, and black or white vinegar as needed to balance the flavors. (At this point, you can cool the sauce completely, then transfer it to a container with a tightfitting lid and freeze it for up to 1 month.)
                                                                    To serve:
                                                                  • Place 3 cups of the sauce in a large frying pan over medium-high heat until simmering. Add the tofu, stir gently to combine, and simmer until the tofu is heated through, about 3 minutes.
                                                                  • Transfer to a serving bowl, garnish with cilantro and scallions, and serve with steamed rice.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 7servings (about 3 quarts of sauce)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    beech wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Notes: You can prepare through step 2 up to 12 hours ahead; cover and chill. To store up to 3 months, freeze until firm, about 2 hours, then pack airtight in bags. To speed up cooking, use two pans and cook two batches at a time.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup diced shiitake mushroom cap
                                                                  • Yes No 3/4 cup chopped napa cabbage
                                                                  • Yes No 1/2 cup chopped water chestnut
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 60 10 to 32 oz potsticker wrappers
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No rice vinegar
                                                                  • Yes No chili oil
                                                                  • In a bowl, mix turkey, egg, mushrooms, cabbage, water chestnuts, green onions, cornstarch, ginger, 3 tablespoons soy sauce, oyster sauce, wine, salt, sugar, and pepper until well blended.
                                                                  • To assemble each dumpling, fill a small bowl with water. Place one wrapper on a flat surface; cover remaining wrappers with plastic wrap to keep pliable. Place a scant tablespoon of filling in center of wrapper. With your fingers, moisten edge of wrapper all the way around with water, then bring opposite sides together over filling and pinch edges together only in the center. On front side of dumpling, make two pleats on each side of center, folding to the center, and press all edges to seal. Set dumpling, seam side up so dumpling sits flat, on a lightly floured baking sheet. Cover with plastic wrap while you fill remaining wrappers (see notes).
                                                                  • To cook each batch, set a 10- to 12-inch nonstick frying pan over medium-high heat (see notes). When hot, coat pan bottom with 1 tablespoon vegetable oil. Set dumplings, seam up and slightly apart, in a single layer in pan. Cook until bottoms are golden brown, 3 to 5 minutes. Add 1/3 cup water, cover pan tightly, reduce heat to medium-low, and cook until filling is no longer pink in the center (cut to test), 3 to 6 minutes (10 to 11 minutes if frozen). Uncover and, if there is still liquid in pan, continue cooking over medium-high heat until the liquid has evaporated.
                                                                  • Using a wide spatula, transfer dumplings to a heatproof platter. Serve, or cover and keep warm in a 200° oven. Repeat to cook remaining dumplings.
                                                                  • Serve with soy sauce, rice vinegar, and chili oil for dipping.
                                                                  Yields: 30; 16 to 20 appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Even in a time crunch, you can take comfort in having dinner as a family thanks to quick-cooking new potatoes and frozen green beans. In this hearty down-home meal, the green beans become extra soft when simmered with onion, celery, and tomatoes.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 10 oz frozen green beans
                                                                  • Yes No 1 14.5 oz diced tomatoes, in juice
                                                                  • Yes No 1 1/2 lb new red potato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 9 oz bone in pork chops
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
                                                                  • Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
                                                                  • Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
                                                                  • Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

                                                                  Ingredients
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 1/2 cup cubed simple roasted leg of lamb
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 2 oz cup cubed fresh mozzarella cheese
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine first 8 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients; drizzle over salad. Toss gently to coat. Cover and chill.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No strong bread flour
                                                                  • Yes No italian 00 flour
                                                                  • Yes No water
                                                                  • Yes No 7 gram dried yeast
                                                                  • Yes No 15 gram salt
                                                                  • Yes No drizzle of extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon water
                                                                  • Yes No rosemary sprigs
                                                                  • Yes No pinch of sea salt
                                                                  • Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery. "Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."Here's Kenny's favorite recipe for rosemary focaccia, best made in a wood fired oven.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size. Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 6.2 oz fast cooking long grain and wild rice mix
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 3/4 inch thick boneless pork chops
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No rosemary
                                                                  • Cook rice according to package directions; keep warm.
                                                                  • Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
                                                                  • Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
                                                                  • Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 20 lollipop stick
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 18 sandwich cookies
                                                                  • Yes No 1 12 oz semisweet chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract. Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
                                                                  • Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll each roll of dough in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
                                                                  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
                                                                  • Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
                                                                  • To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

                                                                  Ingredients
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 4 4 oz chicken cutlet
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
                                                                  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cutlet and 1/3 cup fennel mixture)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup yellow mustard seed
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1/4 cup champagne vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/3 cup water
                                                                  • In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute. Immediately transfer them to a bowl and cover with a lid to stop the popping. Let the seeds cool completely.
                                                                  • Transfer the mustard seeds to a spice grinder. Add the sugar and salt to the mustard seeds and grind to a powder.
                                                                  • Return the powder to the skillet. Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water. Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes. Stir in the remaining 1/3 cup of water and transfer to a bowl. Refrigerate overnight before serving.
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  To prevent clumps in the custard, use a freshly opened package of brown sugar.

                                                                  Ingredients
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 2 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp light corn syrup
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Make the custards: Melt butter in a large saucepan over medium heat. Add brown sugar and cook, stirring, until dissolved. Remove from heat and stir in 1 cup cream and the vanilla.
                                                                  • Add remaining 1 1/2 cups cream, the milk, and salt to the brown-sugar mixture. Bring to a simmer over medium-high heat. Pour about 1/3 of the cream mixture into the egg yolks, whisking constantly. Still whisking, add to the remaining cream mixture in pan. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface to prevent a skin from forming. Refrigerate for at least 2 hours (or up to 2 days).
                                                                  • Preheat oven to 325 degrees. Divide custard among six 6-ounce heatproof glasses or custard cups. Place in a roasting pan. Add enough hot water to pan to reach 2/3 of the way up sides of glasses. Cover pan with foil, and prick all over with a fork. Bake for 25 minutes. Carefully loosen a corner of the foil. Continue to bake until edges of custard are set but centers are still wobbly, 10 to 15 minutes more. Transfer glasses to a wire rack to cool. Cover, and refrigerate overnight.
                                                                  • Make the caramel: Combine granulated sugar, water, and corn syrup in a small saucepan. Cook over medium-high heat, stirring, until sugar dissolves. Raise heat to high, and cook until mixture turns medium amber, about 3 minutes (swirl pan gently to distribute color). Carefully stir in apple cider (it will spatter). Let cool. Drizzle caramel over custards, or serve it on the side.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang. Game plan: Kimchi is easy to make; try your hand at making your own with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 cup napa cabbage kimchi
                                                                  • Yes No 4 thick cut oz smoked bacon pieces
                                                                  • Yes No 1 lb brussels sprouts, and through the
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large cup carrots, on the holes of a grater
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the kimchi in the bowl of a food processor fitted with a blade attachment and process until puréed (the mixture will not be smooth), stopping often and scraping down the sides of the bowl with a rubber spatula, about 3 to 4 minutes. Transfer to a small saucepan; set aside.
                                                                  • Place the bacon in a large oven-safe frying pan over medium heat and cook, stirring occasionally, until crisp, about 9 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate; set aside.
                                                                  • Remove the pan from heat. Remove and discard all but 1 tablespoon of bacon fat from the pan. Arrange the Brussels sprouts in the pan, cut side down and in a single layer, and season with salt and pepper. Roast in the oven until the cut sides are golden brown, about 8 to 10 minutes. Stir the Brussels sprouts and continue roasting until knife tender, about 10 to 15 minutes more.
                                                                  • Meanwhile, place the saucepan of puréed kimchi over low heat until simmering. Keep warm.
                                                                  • When the Brussels sprouts are ready, remove from the oven, add the butter and reserved bacon, and stir to combine. Taste and season with salt and pepper as needed (keep in mind that the puréed kimchi may be salty).
                                                                  • To serve, divide the puréed kimchi among 4 shallow bowls. Using the back of a spoon, spread the purée out so that it covers the bottom of the bowls. Divide the Brussels sprouts and bacon among the bowls, followed by a mound of the grated carrots. Serve immediately.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 cup grapefruit juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 ripe hass avocados
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No extra virgin olive oil
                                                                  • In a large saucepan of boiling salted water, cook the shrimp until loosely curled and just cooked through, about 2 minutes. Drain well; transfer to a large bowl and let cool slightly.
                                                                  • In a small bowl, combine the grapefruit and lime juices, vinegar and oregano and season with salt and pepper.
                                                                  • Add 2 tablespoons of the citrus dressing to the shrimp, toss well and season with salt and pepper. Season the tomatoes and avocado slices with salt and pepper and arrange on a platter with the onion, alternating and overlapping the slices. Spoon the remaining citrus dressing over the salad and top with the shrimp. Drizzle olive oil over all and serve immediately.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  In this light yet satiating change of pace from tetrazzini and a la king, goat cheese melts into a creamy sauce for pasta, greens, and turkey.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried penne
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 3 small garlic clove
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp finely shredded lemon zest
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/2 8 cup kale, leaves
                                                                  • Yes No 2 large cup shreds cooked turkey
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 2/3 cup grated parmesan cheese
                                                                  • Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
                                                                  • Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add lemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
                                                                  • Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fried anchovies or in Spanish “anchoas fritas” are a popular tapa in Spain because they are so tasty. Fried anchovies are especially popular in the north of Spain in the Basque Country or “Pais Vasco.”

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh, anchovies
                                                                  • Yes No 1 cup unbleached white flour
                                                                  • Yes No salt
                                                                  • Yes No olive oil
                                                                  • This fried anchovy recipe serves 4 for appetizers.
                                                                  • Remove fish heads and innards. It is easy to remove innards by running your thumb along the belly. Rinse anchovies. Pat dry and set aside.
                                                                  • Pour olive oil in a medium (8-inch) frying pan. It should be approximately 1/2-inch deep. Heat oil over medium heat.
                                                                  • While oil is heating, spread flour onto a large dinner plate and mix in approximately 1 tsp salt.
                                                                  • Roll anchovies individually in the flour, coating them on all sides and place each in frying pan of hot oil. Fry just until golden, cooking on both sides. Be careful to regulate the oil temperature and do not to allow the oil to smoke. Depending on the size of the anchovies, it may only take 1 minute on each side to cook. Remove from pan with a slotted spoon or spatula and serve with lemon wedges and slices of crusty bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A blend of fruit, yogurt, and a touch of honey, this smoothie makes for a tasty breakfast or snack. And yes, it has tofu in it, but don’t let that be a turnoff—the tofu’s only there for texture and the health factor. What to buy: Silken tofu has a custardlike texture and is ideal for puréed dishes like sauces and smoothies. It can be found in vacuum-packed, shelf-stable containers in the Asian section of your grocery store. Game plan: If you’ve made your own regular soft tofu you can use it here, though we prefer this recipe with silken tofu. This dish was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup crushed ice
                                                                  • Yes No 2 oz Silken Tofu
                                                                  • Yes No 1 medium banana
                                                                  • Yes No 1 cup strawberry
                                                                  • Yes No 1/3 cup vanilla yogurt
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Combine all of the ingredients in a blender and process until smooth, about 1 minute. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  • Yes No
                                                                    Minute

                                                                  Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze. Couscous and green beans complete the meal.

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/4 cup port wine
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/3 cup plum preserves
                                                                  • Yes No parsley
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.
                                                                  • Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.
                                                                  Yields: 4servings (serving size: 1 pork chop and about 1 tablespoon glaze)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 1/2 cup white chocolate chips
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Place a rack in center of oven and preheat oven to 350°F. Sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs 1 at time, mixing well after each addition; then add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.
                                                                  • Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly; then transfer to a wire rack and let cool completely.
                                                                  Yields: 42cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 7 oz shoepeg corn
                                                                  • Yes No 14 1/2 oz green beans
                                                                  • Yes No 10 3/4 oz cream of celery soup
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 cup crushed round buttery crackers
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together corn, beans, soup, sour cream and cheese; spread in a greased 2-quart baking dish. Top with cracker crumbs; drizzle with melted butter. Bake, uncovered, at 350 degrees for one hour or until golden.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp jack daniel's whiskey
                                                                  • Yes No miniature marshmallow
                                                                  • In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until it is smooth.
                                                                  • In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot. Remove the saucepan from the heat and add the whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows and serve.
                                                                  Yields: 2cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    jack daniel
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Jack Daniel's
                                                                  • Yes No
                                                                    Minute

                                                                  Deli meats help turn a salad into a main dish with minimal effort.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 avocado
                                                                  • Yes No 8 1/2 oz slice baguette
                                                                  • Yes No 1/4 1 oz cup preshredded parmesan cheese
                                                                  • Yes No 4 cup bagged romaine lettuce
                                                                  • Yes No 2 cup diced deli, lower salt turkey breast
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
                                                                  • Preheat broiler.
                                                                  • Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
                                                                  • Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Redolent of warm winter spices, this silky beef requires a bit of advance planning because you're essentially curing the meat—but it's very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.) You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches if you like. It's also very good with a spicy-sweet chutney.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 6 tbsp packed dark brown sugar
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 whole beef tenderloin, as a roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Grind peppercorns in an electric spice grinder (or clean coffee grinder) to a medium grind. In a small bowl, combine pepper, brown sugar, salt, ginger, allspice, nutmeg, coriander, cardamom, and cloves; whisk to combine. Rub meat sparingly with crushed garlic slivers, then rub all over with spice mixture.
                                                                  • Cut tenderloin crosswise in half. Wrap each half very tightly with several layers of plastic wrap (so that it looks swaddled), put in a rimmed pan, and refrigerate 4 days.
                                                                  • Preheat oven to 400°. Heat 1 tbsp. oil in a large frying pan (not nonstick) over high heat. Add 1 piece of meat and sear until well browned on all sides, 7 to 10 minutes. Transfer to a rimmed baking pan and repeat with remaining oil and beef. Transfer baking pan to oven and cook meat until an instant-read thermometer inserted in thickest part registers 135°, 20 to 30 minutes. (Halves may not cook at the same rate; after meat has been in the oven 20 minutes, begin taking temperature of both pieces of meat every 5 minutes.) Transfer to a carving board, tent with foil, and let rest 15 minutes. Remove kitchen twine.
                                                                  • Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney if you like.
                                                                  • Note: Nutritional analysis is per 2-slice serving.
                                                                  Yields: 25hors d'oeuvre servings (serving size: 2 slices)
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 2 14 oz organic chicken broth
                                                                  • Yes No 1/3 cup organic all purpose flour
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • To make it...
                                                                  • When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tablespoons of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.
                                                                  • To fake it...and save 15 minutes
                                                                  • Open two 12-ounce jars turkey gravy and heat with 2 tablespoons dry vermouth.
                                                                  Yields: 8servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  Pasta e fagioli is a straightforward and warming soup that’s definitive of Italian peasant cuisine. Marco Canora passed on this version, which is one of our favorite dishes during the cold winter months. Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs. For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried tubettini pasta
                                                                  • Yes No 2 small cup white bean
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 10 small sage
                                                                  • Yes No 2 leaf from 2 fresh rosemary sprigs
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 4 cup bean cooking liquid
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • Yes No olive oil
                                                                  • Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
                                                                  • Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
                                                                  • Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

                                                                  Ingredients
                                                                  • Yes No 8 oz pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup sliced onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup basil
                                                                  • Preheat oven to 500°.
                                                                  • Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
                                                                  • Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 pint baskets raspberries
                                                                  • Yes No kirsch
                                                                  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
                                                                  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
                                                                  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
                                                                  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Tart, cooling plain yogurt adds a pleasant tang to this salad-bar staple. What to buy: Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers. Game plan: If you’re using yogurt that’s not very tangy, you may need to add a little more vinegar.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whole milk yogurt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No dash worcestershire sauce
                                                                  • In a small mixing bowl, stir together the yogurt and mayonnaise until smooth. Mix in the vinegar, salt, and sugar, and season well with freshly ground black pepper.
                                                                  • Stir in the blue cheese and Worcestershire sauce (if using), and refrigerate until ready to serve.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No asian fish sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 large lemongrass tender pale inner core only
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No small belgian endive leaves and lime
                                                                  • In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.
                                                                  • In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.
                                                                  • Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Thanks to savory spices and a quick-cooking roux, this gumbo cuts back on time (and calories!) and keeps the rich flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 10 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 oz smoked ham
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2/3 cup diced celery
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 lb fresh okra pods
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
                                                                  • Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4servings (serving size: 1 1/2 cups gumbo and 1 1/2 teaspoons parsley)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup cubed eggplant
                                                                  • Yes No 1/2 lb pork breakfast sausage
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 6 cup penne pasta
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
                                                                  • Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 scotch bonnet chili pepper
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 2 tsp allspice, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 2 14 oz pork tenderloin
                                                                  • Yes No salt
                                                                  • In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
                                                                  • Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup red bell pepper
                                                                  • Yes No 2 cup green bell pepper strips
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup fat free italian herb pasta sauce
                                                                  • Yes No 12 oz hot turkey italian sausage
                                                                  • Yes No 12 oz ground turkey breast
                                                                  • Yes No 6 2 oz wheat hamburger buns
                                                                  • Yes No 3/4 3 oz cup shredded sharp provolone cheese
                                                                  • Prepare grill or broiler.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm.
                                                                  • Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
                                                                  • Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute