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                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 1/2 cup chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 3 cup dried white rice
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
                                                                  • Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
                                                                  • Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup finely ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk, shaken before using
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
                                                                  • Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
                                                                  • Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
                                                                  • Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
                                                                  • Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Canned peach nectar, near the bottled fruit juices in the grocery, is the base for a slightly sweet sauce that pairs well with highly seasoned beef. You can make and refrigerate the sauce up to a day ahead; bring it to room temperature just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3/4 cup chopped vidalia onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup peach nectar
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 1/4 tsp garlic powder
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 3/4 tsp mustard powder
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add nectar, 3 tablespoons sugar, and vinegar. Bring to a boil; cook until reduced to 1 cup (about 15 minutes). Add bourbon, ketchup, Worcestershire, and red pepper; cook over medium heat 2 minutes, stirring occasionally. Remove from heat, and stir in the lime juice. Cool slightly. Pour the sauce into a blender, and process until smooth.
                                                                  • Prepare grill.
                                                                  • To prepare steak, combine 1 tablespoon sugar and next 7 ingredients (1 tablespoon sugar through black pepper); rub over both sides of steak. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with sauce.
                                                                  Yields: 8servings (serving size: 3 ounces steak and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Soybean-based hoisin sauce is a spicy-sweet Chinese condiment. Spiked here with honey, seasoned rice vinegar, ginger, and chile paste with garlic, it makes a tasty base for a barbecue sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1/2 tsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 1/2 tsp chili paste
                                                                  • Yes No 1 lb beef tenderloin filets
                                                                  • Yes No 16 piece scallion
                                                                  • Yes No 16 grape tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.
                                                                  • Thread 4 beef cubes, 4 onion pieces, and 4 tomatoes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 kebab)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 lb niçoise olives
                                                                  • Yes No 1 lb picholine olives
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No zest strips from
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
                                                                  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.
                                                                  Yields: 2pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp herbes de provence
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
                                                                  • In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
                                                                  • Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 6 boneless white pekin duck breast halves
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 5 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No allspice, ground
                                                                  • Yes No 1 cup zinfandel
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No one 2 inch lemon zest
                                                                  • Yes No 14 dried mission figs
                                                                  • Arrange the duck breasts in a large baking dish, skin side up. In a bowl, whisk 2 tablespoons each of the olive oil and vinegar with the honey, scallion, oregano, sage, 2 minced garlic cloves, 1 teaspoon of the thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of allspice. Pour the marinade over the duck breasts and turn to coat. Cover and refrigerate for 4 hours, turning after 2 hours. Let stand at room temperature for 30 minutes before cooking.
                                                                  • Meanwhile, in a medium saucepan, combine the wine, broth and onion with the remaining garlic, the sugar, zest, 1/2 teaspoon of the thyme and a pinch of allspice. Bring to a boil and add the figs. Reduce the heat to moderately low, cover and simmer until the figs are just soft, about 25 minutes. Discard the zest.
                                                                  • Puree one-third of the fig mixture in a food processor, then return to the saucepan. Stir in the remaining 1/2 teaspoon of thyme and 3 tablespoons of vinegar and season with salt; keep warm.
                                                                  • Remove the duck from the marinade; pat dry. Season lightly with salt. In each of 2 medium skillets, heat 2 tablespoons of the remaining olive oil. Add the duck to the skillets, skin side down, and cook over moderately high heat until golden brown, about 4 minutes. Turn, reduce the heat to moderate and cook until medium rare, about 3 minutes longer. Transfer to a cutting board and let stand for 5 minutes. Thinly slice the duck on the diagonal and serve with the fig sauce
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  Chocolate mousse is all about ingredients and prep. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. To see this recipe with illustrated steps, check out The Basics: How to Make Chocolate Mousse.

                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg white
                                                                  • Yes No whipping cream
                                                                  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
                                                                  • Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
                                                                  • Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)
                                                                  • Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)
                                                                  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).
                                                                  • Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.
                                                                  Yields: 5(4-ounce) servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  ). There's a pie on the menu called the Popeye that comes with a mountain of crispy, leafy spinach on top. We tried a similar version at home with our new favorite pizza dough recipe (more on that below), and these were the results...

                                                                  Ingredients
                                                                  • Yes No 1 ball of pizza dough
                                                                  • Yes No olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 small, dash oz pinched off bits
                                                                  • Yes No 1/4 cup white bean
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 4 oz spinach
                                                                  • Preheat your oven and pizza stone to 550 degrees.
                                                                  • Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one. If you are using the recipe above, you'll have a 12- to 14-inch pizza.
                                                                  • Spread a couple of teaspoons of olive oil over the dough, then evenly scatter the garlic, taleggio, and white beans. Grate a bit of parmesan over the pizza (you should need very little, about an ounce). Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper.
                                                                  • Because it's hard to slide a heavy pizza off of a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, transfer the pizza to the hot stone BEFORE adding the spinach.
                                                                  • Once you've transfered the pizza to the pizza stone, pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1pizza, serves two
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No four 1/4 inch ginger
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 cup stout
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No lime
                                                                  • In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
                                                                  • Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.

                                                                  Ingredients
                                                                  • Yes No 3 lb zucchini
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
                                                                  • Roast until vegetables are tender and browned in
                                                                  • spots, 30 to 35 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast

                                                                  Ouzo has few fans because the liqueur can be overpowering. But it’s a whole different animal in this drink, where it melds with the cantaloupe for an unusual, understated flavor. What to buy: Ouzo is a clear, slightly sweet, anise-flavored liqueur from Greece, available at Greek markets and some liquor stores. Look for a good-quality ouzo, because it will make or break this cocktail. If you really dislike ouzo, you can make this with your favorite gin, vodka, or white rum. Game plan: You can make this cocktail up to 2 days in advance. Refrigerate it in an airtight container and stir before serving to make sure everything’s incorporated. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 5 cup cantaloupe
                                                                  • Yes No 5 oz ouzo
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 3 oz simple syrup
                                                                  • Yes No crushed ice
                                                                  • Yes No 12 mint
                                                                  • Place the cantaloupe in a blender and blend until smooth. Strain through a fine-mesh strainer into a large pitcher and skim off any foam. (You should have about 1 3/4 cups juice.) Add the ouzo, lemon juice, and simple syrup and stir to combine.
                                                                  • To serve, pour the melon mixture into a rocks glass filled with ice. Smack 2 mint leaves per drink in the palm of your hand and place on top.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1/4 cup raspberry vodka
                                                                  • Yes No 3 cup sparkling wine
                                                                  • Yes No garnish, fresh raspberries
                                                                  • Combine cranberry juice and raspberry vodka. Pour mixture evenly into 4 flutes. Add 3/4 cup sparkling wine to each glass. Garnish, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Frosting a cake soon after it cools maintains its moistness. If you must delay that step, wrap the cake in plastic wrap.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp 1% low-fat milk
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Place granulated sugar, shortening, and 2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in cocoa mixture. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
                                                                  • Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° 30 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on a wire rack.
                                                                  • To prepare icing, combine the powdered sugar and 3 tablespoons cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and 1/2 teaspoon vanilla; stir with a whisk until smooth. Spread icing over cake.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  This easy dish is comforting for weeknights or a casual dinner with friends.

                                                                  Ingredients
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 cup chopped sun dried tomatoes
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 5 tbsp pine nut
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 small red onion, very
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No maldon salt and freshly ground white pepper
                                                                  • Yes No 4 blood orange
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp basil
                                                                  • In a bowl, toss the red onion with the vinegar and season with Maldon salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain.
                                                                  • Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits. Arrange the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

                                                                  Ingredients
                                                                  • Yes No 3 cup cubed honeydew melon
                                                                  • Yes No 3 cup cubed cantaloupe
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1/2 2 oz cup parmigiano-reggiano cheese
                                                                  • Yes No black pepper
                                                                  • Yes No mint
                                                                  • Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
                                                                  • Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. --Karen MacNeil
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 chamomile tea
                                                                  • Yes No 1/4 tsp dried lavender buds
                                                                  • Yes No 1 1/4 cup raspberry
                                                                  • Yes No 3/4 cup blueberry
                                                                  • Yes No 1/2 cup blackberry
                                                                  • Yes No 1 cup percent greek yogurt
                                                                  • Preheat the oven to 250° and position a rack in the lower third. Line a baking sheet with parchment. In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet. Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside. Turn off the oven and prop the door open; let cool for 1 hour.
                                                                  • Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat. Add the chamomile tea bag and lavender and let stand for 10 minutes. Strain the syrup into a bowl. Let stand until the syrup is cool.
                                                                  • In a bowl, gently toss all of the berries with 1/4 cup of the syrup. Top the meringues with the yogurt and berries. Drizzle with the remaining syrup and serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their color.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup coarsely chopped shallot
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large bunch green swiss chard, leaves
                                                                  • In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
                                                                  • Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No organic unsalted butter
                                                                  • Yes No fairtrade caster sugar
                                                                  • Yes No 3 butter sweets
                                                                  • Yes No plain organic flour
                                                                  • Yes No cornflour
                                                                  • Yes No 2 apricots
                                                                  • Yes No a of british raspberries
                                                                  • Yes No a of british strawberries
                                                                  • Yes No 1 x pot of organic double cream
                                                                  • Yes No 3 tbsp 3 tablespoons icing sugar
                                                                  • In a bowl, cream the butter and sugar together until pale, light and fluffy. Crush the sweets until you have fine bits. Add the bits, flour and cornflour to the bowl. Mix very lightly, first with a wooden spoon, then with your hands, to make a smooth dough. Place on a floured surface, roll into a long sausage and chill in the fridge for half an hour. Preheat the oven to 150ºC/300ºF/gas 2. Slice the chilled dough into 1cm discs. Lay them on a greased baking sheet with a little space between them, then bake for 25 minutes until lightly golden. Remove and leave to cool. Halve and stone the apricots, then whizz them with the raspberries and strawberries in a food processor. Whip up the cream with the icing sugar until you have soft peaks. Place a tablespoon of cream into each of 4 glasses, smooth over some fruit and repeat until the glass is full. Sprinkle over some crumbled shortbread and serve with a couple more shortbread biscuits on the side. Tip: Use shop-bought organic shortbread for a super-speedy dessert
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  While this dish takes more than three hours to complete, it can be left unattended much of the time. Nestle the lamb shanks in the pan so they're surrounded by cooking liquid. The long, slow braising process yields fork-tender, succulent meat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 12 oz lamb shank
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 4 pitted kalamata olive
                                                                  • Preheat oven to 350°.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour. Add 2 shanks to pan; cook for 2 1/2 minutes on each side or until browned. Remove from pan. Repeat procedure twice with remaining lamb shanks.
                                                                  • Add garlic to pan; sauté for 1 minute. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil. Remove from heat.
                                                                  • Add lamb to pan; cover and bake at 350° for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until lamb is very tender. Place lamb on a platter; keep warm.
                                                                  • Place a large zip-top plastic bag inside a 4-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid and olives into pan, stopping before fat layer reaches opening; discard fat. Bring cooking liquid to a boil over medium-high heat; cook until reduced to 2 cups (about 20 minutes).
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 shank and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 lb acorn squash
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1 tbsp red curry paste
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No salt
                                                                  • Yes No white pepper
                                                                  • Yes No garnish, almonds and sunflower sprouts
                                                                  • Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.
                                                                  • Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
                                                                  • Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.
                                                                  Yields: 12cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 cup brown lentils
                                                                  • Yes No 1 1/2 cup diced chard
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb ground chuck (beef)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb mild american blue cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 brioche buns
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No vegetable oil
                                                                  • Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper. Grill over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side. Just before the burgers are done, top each one with a slice of cheese and let it melt.
                                                                  • Meanwhile, heat a large cast-iron skillet and brush it lightly with oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, about 4 minutes. Spread the cut sides of the buns with the melted butter and toast on the grill. Transfer the burgers to the buns. Top with the Green-Chile Relish and the fried eggs and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 2 cup medium granny smith apple
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 tbsp anisette
                                                                  • Yes No 1 large egg
                                                                  • In a small bowl, mix the olive oil with the wine. In a food processor, pulse the flour with the sugar and salt. Add the egg yolks one at a time, pulsing to blend between additions. Add the butter and pulse until it is in tiny pieces. With the motor on, add the oil mixture and pulse until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • Preheat the oven to 350°. In a large bowl, toss the chopped apples with the chopped walnuts, sugar, golden raisins, pine nuts, cinnamon and anisette.
                                                                  • Divide the dough into 4 equal pieces. Roll each piece between wax paper to form a 12-by-8-inch rectangle, forming 4 rectangles total. Stack the rectangles between layers of wax paper and refrigerate for 10 minutes until chilled.
                                                                  • Return the rectangles to a lightly floured surface. Spoon 1 cup of the apple filling onto each rectangle in a thick stripe about 1/2 inch from a long edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the roll-ups to a large cookie sheet, seam sides down, and brush the tops with the beaten egg. Bake until golden brown, about 35 minutes. Let cool until warm, then cut in half and serve.
                                                                  Yields: 7
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper

                                                                  You would expect Grant Achatz's macaroni and cheese to have some chef tricks, but it doesn't. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 6 thick slice bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 6 cup milk
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No 1 lb extra sharp cheddar cheese
                                                                  • Yes No salt
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-by-2-inch baking dish. In a large saucepan, melt the butter. Add the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a plate.
                                                                  • Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the paprika and cayenne and cook, stirring, until fragrant, about 3 minutes. Stir in the flour until blended. Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves.
                                                                  • Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and boil until pliable but undercooked, about 4 minutes. Drain the macaroni and return it to the pot.
                                                                  • Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt. Add the sauce to the macaroni and mix well. Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top. Bake for about 30 minutes, until golden brown and bubbling. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This spicy, smoky salsa is thickened with a toasted corn tortilla. Tina Williams serves it with simple quesadillas made with white cheddar cheese and corn tortillas. The salsa will keep for about a week in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 4 8 oz tomato
                                                                  • Yes No 3 5 inch california chilies
                                                                  • Yes No 2 1 inch dried chipotle chilies
                                                                  • Yes No 1 6 inch corn tortilla
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No salt
                                                                  • Cut garlic in half crosswise and wrap both halves in one piece of foil. Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400° regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. Dice remaining tomato and reserve.
                                                                  • Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water. Let stand until chilies are soft, about 10 minutes.
                                                                  • In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total. When cool enough to handle, break into 2-inch pieces.
                                                                  • When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin. Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice. Whirl until smooth. Stir in onion and reserved diced tomato. Add salt to taste.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "While we were visiting my brother's family, my husband threw this together from what was in the kitchen. The dish was such a huge hit even our finicky teenagers were heading back for seconds." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 6 6 oz salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 tsp sliced almond
                                                                  • Preheat oven to 425°.
                                                                  • Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar mixture over fillets. Cover with foil; bake at 425° for 10 minutes. Remove foil; sprinkle the fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve with sugar mixture.
                                                                  Yields: 6servings (serving size: 1 fillet and about 2 tablespoons sugar mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup organic apple cider vinegar
                                                                  • Yes No 1 3/4 cup packed golden brown sugar
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 lb organic zucchini
                                                                  • Yes No 2 small organic onion
                                                                  • In a large saucepan, combine 2 cups cider vinegar, 1 3/4 cups packed light-brown sugar, 3 dried bay leaves, 1 tablespoon coarse salt, and 1 teaspoon dried oregano. Cook over high heat until sugar is dissolved, about 3minutes.
                                                                  • Pour mixture over 2 pounds thinly sliced zucchini and 2 small halved and thinly sliced onions. Let cool completely; refrigerate in an airtight container at least 3 hours.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1/2 lb sourdough baguette
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 tbsp wine vinegar
                                                                  • Yes No 2 1/2 tsp anchovy paste
                                                                  • Yes No 2 1 lb, 5 qt small romaine lettuce
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.
                                                                  • In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.
                                                                  • Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No tangy tamarind sauce
                                                                  • Yes No pickapeppa sauce
                                                                  • Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp chili garlic sauce
                                                                  • Yes No 3 tbsp pineapple juice
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 3/4 cup bread crumb
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Heat oven to 450° F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, 12 to 15 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/3 cup farro
                                                                  • Yes No 1/3 cup pearled barley
                                                                  • Yes No 1/3 cup wild rice
                                                                  • Yes No one 1/2 oz piece of dried kombu
                                                                  • Yes No one 5 gram dried bonito flakes
                                                                  • Yes No 1/2 lb baby broccoli, stems
                                                                  • Yes No 4 large brussels sprout
                                                                  • Yes No 4 large cauliflower
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 quail egg
                                                                  • In each of 3 small saucepans, toast the farro, barley and wild rice over moderately high heat, tossing, until they start to smell nutty, 2 minutes. Add water to each pan to cover the grains and rice by 2 inches and bring to a boil. Cover and cook until just tender, 25 minutes for the farro and barley and 35 minutes for the wild rice. Drain and transfer all the grains and rice to a medium saucepan.
                                                                  • Meanwhile, put the kombu in a small saucepan and add 2 cups of water. Cover and simmer over moderate heat for 5 minutes; do not boil. Remove from the heat and discard the kombu. Add the bonito flakes and let steep for 2 minutes, then strain the broth into a small saucepan.
                                                                  • Light a grill. Toss the Broccolini, brussels sprouts and cauliflower with olive oil and season with salt and pepper. Grill on a perforated pan over moderate heat, turning often, until the vegetables are nicely charred and crisp-tender, 5 to 10 minutes.
                                                                  • Add 1/2 cup of the bonito broth, 2 teaspoons of the soy sauce and 1 tablespoon of the butter to the grains and heat, stirring often. Season lightly with salt.
                                                                  • Bring the remaining bonito broth to a boil. Transfer to a blender. Add the remaining 3 tablespoons of butter and 1 teaspoon of soy sauce and blend until frothy.
                                                                  • Spoon the grains into four bowls. Top with the grilled brassicas and sprinkle each serving with 2 teaspoons of the lemon juice. Top with the quail eggs and season with salt. Spoon the bonito butter froth over the eggs and grains and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 5 oil packed anchovy fillets
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No salt
                                                                  • Yes No 1 lb sugar snap peas
                                                                  • Yes No 3 medium shallot
                                                                  • In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil; process until evenly blended.
                                                                  • Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
                                                                  • Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute. Drain and pat dry.
                                                                  • Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side. Transfer the thighs to a platter.
                                                                  • In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes. Season the snap peas with salt and transfer to a serving bowl. Serve the chicken with the snap peas.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense.

                                                                  Ingredients
                                                                  • Yes No 12 4 lb chicken thigh
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1/4 cup sliced pitted kalamata olive
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
                                                                  Yields: 6servings (serving size: 2 chicken thighs and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir

                                                                  David Embury, the author of The Fine Art of Mixing Drinks, believed a cocktail should whet the appetite, not dull it. And that a drink should be made with good-quality liquors, and should not be sweet or syrupy. His Bourbon Cocktail is just that: a complex yet balanced elixir. What to buy: Bénédictine D.O.M., a golden liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. It can be found at well-stocked liquor stores.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/4 oz bénédictine d.o.m
                                                                  • Yes No 1/4 oz Cointreau
                                                                  • Yes No crushed ice
                                                                  • Yes No angostura bitters
                                                                  • Yes No lemon
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Combine the bourbon, lemon juice, Bénédictine, and Cointreau in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with a dash of bitters, and garnish with the lemon twist.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Mango Salad
                                                                   2 h 25 m
                                                                  Ingredients
                                                                  • Yes No 2 mango
                                                                  • Yes No 1 1/2 cup english cucumber
                                                                  • Yes No 1 1/2 cup baby heirloom tomatoes
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 4 cup arugula
                                                                  • Toss together first 7 ingredients in a large bowl; cover and chill 2 hours. Toss with arugula just before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 2 tbsp dark sesame oil
                                                                  • Yes No 4 tsp fish sauce
                                                                  • Yes No 1 tbsp reduced sodium tamari
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb boneless pork cutlets
                                                                  • Yes No 8 oz uncooked organic soba noodles
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp chili paste
                                                                  • Yes No 3 cup chopped napa cabbage
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain.
                                                                  • Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
                                                                  • Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings (serving size: 2 1/4 cups noodle mixture, 1/2 cup pork, and 1 1/2 teaspoons green onions)
                                                                  • Prep Time: 37 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 6 oz ricotta cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No maple syrup
                                                                  • In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
                                                                  • Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 oz black beans
                                                                  • Yes No salt
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 scallions, white and light green parts only
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
                                                                  • Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
                                                                  • Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
                                                                  • In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Travel to the islands with this dessert of chopped mango, kiwi, coconut, lime, and rum. If you have little ones at your gathering, substitute the rum for mango nectar or OJ. One reader stated, "This ambrosia makes for a beautiful presentation and a delicious light finish to special meals."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp white rum
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 cup cubed mango
                                                                  • Yes No 2 cup cubed kiwi
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat; stir in rum and lime juice. Cool completely.
                                                                  • Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with coconut.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 4servings (serving size: 1 cup fruit and 1 1/2 teaspoons coconut)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 1 onion
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No cheddar cheese
                                                                  • Yes No carton double cream
                                                                  • Yes No a of fresh flat leaf parsley, stalks
                                                                  • Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin

                                                                  This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I?ve noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt and pepper. I can?t argue with that method ? it does give delicious results ? but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it?s actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.

                                                                  Ingredients
                                                                  • Yes No a rustic of bread
                                                                  • Yes No chanterelles
                                                                  • Yes No small a of fresh
                                                                  • Yes No curly parsley
                                                                  • Yes No 30g butter
                                                                  • Yes No olive oil
                                                                  • Yes No a red onion
                                                                  • Yes No sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No single cream
                                                                  • Yes No 1 lemon
                                                                  • This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I’ve noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt and pepper. I can’t argue with that method – it does give delicious results – but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it’s actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!• from Jamie does...
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a... read more If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories. We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have an all-purpose fire extinguisher on hand—just in case. Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to allow the flavors to fully penetrate. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested. And be sure to thoroughly read through the instruction booklet that comes with your fryer before use! This recipe was featured as part of our Thanksgiving, Southern-Style menu. INGREDIENTS For the rub: 1/2 cup packed dark brown sugar 6 tablespoons dry mustard, such as Colman’s 6 tablespoons kosher salt 2 teaspoons filé powder 2 teaspoons hot paprika 1/2 teaspoon freshly ground black pepper For the turkey: 1 (15- to 18-pound) fresh turkey Peanut oil for frying (about 4 gallons, see note below) INSTRUCTIONS For the rub: Combine the rub ingredients in a mixing bowl and set aside. For the turkey: Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve. Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 6 tbsp mustard powder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 2 tsp filé powder
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 15 to 18 lb turkey
                                                                  • Yes No 4 gallon peanut oil
                                                                    For the rub:
                                                                  • Combine the rub ingredients in a mixing bowl and set aside.
                                                                    For the turkey:
                                                                  • Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely.
                                                                  • Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
                                                                  • Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey.
                                                                  • Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F.
                                                                  • Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No all purpose flour
                                                                  • Yes No 6 oz pizza dough
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup shredded skim milk mozzarella
                                                                  • Yes No 1 tsp chopped summer savory
                                                                  • Yes No 1/4 lb summer squash
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
                                                                  • Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
                                                                  • Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 112-inch pizza
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This homemade cold cut was created by senior editor Gabriella Gershenson's grandfather. It first appeared in our April 2011 special Sandwich Issue as part of the article The Real Thing.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb whole chicken
                                                                  • Yes No ½ cup diced parsley
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 4 whole allspice, ground
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Remove skin from chicken in one piece; place in a small bowl and set aside. Cut away meat from chicken and discard bones; halve breast and thigh meat lengthwise. Transfer all pieces to a large bowl, along with parsley, thyme, allspice, garlic, bay leaves, salt, and pepper; toss to combine. Cover both bowls with plastic wrap, and chill for 2–4 hours.
                                                                  • Place chicken skin on a cutting board, outside skin down. Arrange meat, alternating white and dark pieces, along length of skin, leaving a 2" border on long sides; starting with one short side, roll meat and skin into a tight cylinder. Tie chicken roll with kitchen twine at 1" intervals; tuck in skin at ends of roll, and tie crosswise to secure.
                                                                  • Bring an 8-qt. saucepan of salted water to a boil over high heat, and add chicken roll. Cook until an instant-read thermometer inserted in the middle of the roll reads 165°, 35–40 minutes. Remove roll from water and let cool. Wrap tightly in plastic wrap; chill overnight to set before slicing.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  New York Cheesecake
                                                                   1 h 20 m

                                                                  This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake

                                                                  Ingredients
                                                                  • Yes No 16 graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.
                                                                  Cuisine:YesNonew york
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 ear sweet corn
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup parsley
                                                                  • Bring a large pot of water, 3/4 full, to a boil. Break the ears into halves or thirds and simmer just until tender, no more than 5 minutes. Drain and transfer to a serving dish. Pour the butter over the corn and sprinkle with the salt, pepper, and parsley, turning to coat. Serve steaming hot. Tip: For the sweetest corn, cook it as soon as possible after buying it. The sugar in corn begins to turn to starch the moment the ears are picked; cool temperatures slow this process.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Enjoy Hoppin' John as a side dish for a Southern meal along with other staples such as Fried Cabbage and Chicken and Onions.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dried black eyed peas
                                                                  • Yes No 2 3/4 lb large ham hock
                                                                  • Yes No 2 tbsp bacon drippings
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 chicken bouillon cube
                                                                  • Yes No white rice
                                                                  • Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.
                                                                  • Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.
                                                                  • Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.
                                                                  • Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-spiked lemon dressing.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 19 oz chickpeas in can
                                                                  • Yes No 1 kirby lb cucumber
                                                                  • Yes No 6 large red radishes
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Organic chickens are fantastic. The big ones (about 5 pounders) are great for eight, but take longer to roast ? about 1½ hours if you follow this method.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb organic whole chicken
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 organic lemon
                                                                  • Yes No 1 handful shallot
                                                                  • Yes No 4 small pink lady apples
                                                                  • Yes No 1 cup organic apple juice
                                                                  • Yes No watercress
                                                                  • Yes No 1 small lb organic sweet potatoes
                                                                  • Preheat the oven to 375?F.
                                                                  • Wash the chicken then dry well. Rub all over with oil and salt. Pour boiling water over the lemon and slice in half. Place the lemon in the chicken cavity. Place on a bed of shallots and fennel in an oiled roasting pan.
                                                                  • Roast on one side for 20 minutes, until lightly browned. Turn and add the apple, cut side down. Roast for another 20 minutes, until lightly browned. Increase the heat to 400?F. Turn the chicken breast side up and the apples cut side up, and pour over the apple juice. Roast for 20 minutes, basting once or twice, or until golden brown and tender.
                                                                  • Turn off the heat and leave to rest for 5 to 10 minutes. Take care when handling the hot lemon. Add the juice to the pan juices. Check seasoning.
                                                                  • To make the sweet potatoes: Scrub and prick the potatoes. Microwave until tender. Slice lengthwise then crisp, skin on, in hot oil.
                                                                  • To serve: Serve the chicken with the pan juices, apple, sweet potatoes and lots of watercress.
                                                                  • Cook’s tips: Serve with buttery potato-and parsnip mash instead of sweet potatoes. Don’t discard the carcass, but use it for a simple chicken broth. Save time in the kitchen by using a ready-to-cook, butterflied, free-range lemon-and- herb chicken.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp dried mango powder
                                                                  • Yes No salt
                                                                  • In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
                                                                  • In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). While its origins are sketchy, one legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni and created "Pan de Toni" to impress his love's father.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/3 cup chopped dried apricots
                                                                  • Yes No 1/3 cup dried sour cherry
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
                                                                  • To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2loaves (8 servings per loaf) (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 1 1/2 lb boneless pork loin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 oregano
                                                                  • Yes No 1 parsley
                                                                  • In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
                                                                  • Set a rack in the upper third of the oven and preheat the oven to 400°. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
                                                                  • Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board.
                                                                  • Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No 1 5 lb pork shoulder blade roast
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp minced sage
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sliced shallot
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 fresh sage sprigs
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
                                                                  • Preheat oven to 350º.
                                                                  • Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 13servings (serving size: about 3 ounces roast and 1/2 cup beans)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Chicken Salad
                                                                   1 h 10 m

                                                                  This chicken salad is Fairfield Grocery's signature dish. Shredded chicken, chopped bell pepper and water chestnuts make this chicken salad distinctive and help it earn its popularity as a "go-to" chicken salad recipe. Prep: 30 min., Cook: 40 min., Stand: 15 min., Chill: 4 hrs.

                                                                  Ingredients
                                                                  • Yes No 3 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 49 1/2 oz chicken broth
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1/2 cup diced water chestnut
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced yellow bell pepper
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 3 cup mayonnaise
                                                                  • Yes