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                                                                  Sometimes chantilly cream just doesn’t have enough pizazz to top off an understated dessert. With the added flavor and richness of mascarpone cheese and an orange-vanilla kick from Tuaca, this cream takes a simple dessert like Pandoro to the next level. What to buy: Tuaca is a vanilla-flavored brandy made in Italy. It can be found at most high-end liquor stores. Game plan: Feel free to adjust the Tuaca, sugar, and almond extract to suit your tastes. The Tuaca can be left out completely (or another liqueur added), and the almond extract replaced with 1 teaspoon vanilla, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 8 oz mascarpone cheese
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp tuaca
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Place the cream and mascarpone in the bowl of a stand mixer fitted with a whip attachment. Whip on low until just incorporated. Increase speed to high, add remaining ingredients, and whip until soft peaks form, about 1 minute. Refrigerate in a container with a tightfitting lid for up to 5 hours.
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and heating just before serving. To make this recipe for 12, double it and bake it in two 9-by-13-inch baking dishes.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1/2 cup tomato sauce
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 oz button mushroom caps
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No 1/2 lb imported fontina cheese
                                                                  • Preheat the oven to 350°. In a large saucepan, cook 6 tablespoons of the butter over moderately high heat until lightly browned, about 2 minutes. Whisk in the flour and cook over high heat, whisking constantly, until foaming. Gradually whisk in the milk and bring the white sauce to a simmer over moderate heat, whisking frequently. Continue cooking until the sauce is thickened and no floury taste remains, about 10 minutes. Stir in the tomato sauce and nutmeg and season with salt and pepper. Remove from the heat.
                                                                  • Melt the remaining 2 tablespoons of butter in a large skillet. Add the mushrooms and cook over high heat, stirring occasionally, until dry and just beginning to brown, about 8 minutes. Add the onion and cook, stirring frequently, until softened, about 5 minutes longer. Stir the mushrooms and the prosciutto into the sauce.
                                                                  • In large pot of boiling salted water, cook the rigatoni until barely al dente, about 8 minutes. Drain the pasta and return it to the pot. Add the tomato sauce and all but 1/2 cup of the Fontina and toss well. Transfer the pasta to a 9-by-13-inch glass or ceramic baking dish. Sprinkle the reserved 1/2 cup of Fontina over the top.
                                                                  • Cover the pasta loosely with foil and bake for about 30 minutes, or until heated through. Remove the foil and bake until the pasta is golden, about 15 minutes longer.
                                                                  Yields: 6
                                                                    Steps:
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Munching raw or blanched snap peas may be the purest way to enjoy their natural sweetness, but sautéing the pods and adding a sprinkle of fried shallots and a squirt of lemon juice ups the flavor factor while still keeping things simple. This recipe was featured as part of our Halloween Horror Movie Quiz.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2/3 cup thinly sliced shallot
                                                                  • Yes No 1 lb sugar snap peas
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No medium a lemon
                                                                  • Line a large plate with paper towels and set aside. Place flour in a medium bowl and season with salt and pepper.
                                                                  • Heat oil in a medium frying pan over medium-high heat until shimmering. Add shallots to the flour and toss with your fingers to combine. Transfer shallots to a mesh strainer and shake to remove any excess flour.
                                                                  • Place shallots in a single layer in the hot oil and cook, stirring frequently with a slotted spoon, until they’re golden brown all over, about 2 to 3 minutes. Remove to the paper-towel-lined plate. Season with salt and set aside.
                                                                  • Pour off all of the oil from the pan and discard. Wipe out the pan with a paper towel and return it to medium heat. Add snap peas and water and season with salt and pepper. Sauté until heated through, about 3 minutes. Remove snap peas from heat, sprinkle with lemon juice, and toss to coat. Taste and season with more salt and pepper as needed. Immediately transfer to a serving platter, top with crispy shallots, and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No two 15 oz canned cannellini bean
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No two 2 cup thick peasant bread
                                                                  • Yes No two bite size, 1 lb heads of escarole, inner leaves pieces
                                                                  • In a bowl, combine the shallot, lemon zest, lemon juice and sugar. Season with salt and pepper; let sit for 10 minutes. Whisk in 6 tablespoons of the oil. Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
                                                                  • In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a plate. Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
                                                                  • Add the bread to the beans with the escarole and remaining dressing. Season with salt and pepper, toss and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Like the original, our julep features bourbon infused with mint. But this drink's signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with -- rather than served over -- ice, creating a slushy texture.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed mint
                                                                  • Yes No 1 pint blackberry
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 4 small cup ice cube
                                                                  • Yes No 4 sprig mint
                                                                  • Roughly chop mint leaves.
                                                                  • Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
                                                                  • Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    blend

                                                                  This delicious recipe for guava margaritas comes courtesy of chef Sue Torres.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup lime juice
                                                                  • Yes No 2 3/4 cup don julio anejo tequila
                                                                  • Yes No 1 1/3 cup grand marnier
                                                                  • Yes No 2 3/4 cup guava puree
                                                                  • Yes No coarse salt
                                                                  • Yes No cocktail glass flowers template
                                                                  • Stir together lime juice, tequila, Grand Marnier, and guava puree in a large pitcher; stir to combine. Refrigerate until chilled.
                                                                  • Just before serving, rub a cut lime around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Pour margaritas into glasses, garnish with lime wedges, and serve immediately.
                                                                  Yields: 8 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Simply seasoned with olive oil and rosemary, these rustic grilled flatbreads received our Test Kitchens' highest rating. Place leftover grilled flatbreads in an airtight container and freeze up to 1 month

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons quick rise yeast
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 cup flour into yeast mixture. Cover and let stand 30 minutes.
                                                                  • Add remaining 2 3/4 cups flour, 1 teaspoon salt, and 1 tablespoon rosemary to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes). 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, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Prepare grill.
                                                                  • Punch dough down; divide into 12 equal portions. Roll each portion into a 4 1/2- to 5-inch circle on a lightly floured surface. Brush dough rounds with olive oil; sprinkle rounds evenly with remaining 2 teaspoons salt and 1 tablespoon rosemary.
                                                                  • Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.
                                                                  Yields: 12(serving size: 1 round)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup wheat berry
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No 1 1/2 cup diced celery
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
                                                                  • Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
                                                                  • Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
                                                                  • Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 2 8 oz monterey jack cheese
                                                                  • Yes No 16 oz smoked cheddar cheese
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Yes No 1 1 1/4 oz taco seasoning mix
                                                                  • Yes No avocado mango salsa
                                                                  • Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.
                                                                  • Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.
                                                                  • Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2cheese rounds (18 appetizer servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked

                                                                  The parfait can also be assembled in one large glass bowl.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 8 12 cup large granny smith apple
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 qt heavy whipping cream
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Butter and flour a 12-by-17-inch rimmed baking sheet. In a medium bowl, whisk the flour with the baking soda, salt, cinnamon, cloves and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and molasses at medium speed until combined. Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface.
                                                                  • Bake the cake in the center of the oven for about 20 minutes, or until springy. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
                                                                  • MEANWHILE, MAKE THE CARAMEL SAUCE In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring, until the sugar dissolves. Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream. Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof pitcher.
                                                                  • PREPARE THE APPLES In a large skillet, melt 4 tablespoons of the butter. Add half of the apples and cook over high heat, tossing occasionally, until lightly browned, about 4 minutes. Add half each of the granulated and brown sugars and cook, stirring occasionally, until the apples are caramelized and very tender, about 6 minutes. Transfer the apples to a plate, rinse out the pan and repeat with the remaining butter, apples and granulated and brown sugars.
                                                                  • In a large bowl, using an electric mixer, beat the cream until medium soft peaks form. Using a 2 1/2-inch biscuit cutter, stamp out 24 rounds of the cake. Spoon 1 tablespoon of caramel sauce into each of 12 large glasses. Add about 2 tablespoons of apples and 1/4 cup of whipped cream to each glass. Place a cake round in each glass. Repeat with the remaining ingredients, ending with whipped cream. Refrigerate for at least 30 minutes or overnight. Let stand at room temperature for 15 minutes; serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 petite, 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz uncooked thin spaghetti
                                                                  • Yes No 1 4 oz mozzarella cheese
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No toppings, fresh basil, parmesan cheese
                                                                  • Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
                                                                  • Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
                                                                  • Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
                                                                  • White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chorizo is a highly flavored sausage made with lots of paprika and spicy seasonings. Cured varieties are firm, and are sliced or chopped. Fresh chorizo is soft, and crumbles when cooked. Use either variety in this recipe.

                                                                  Ingredients
                                                                  • Yes No 7 tbsp olive oil
                                                                  • Yes No 1 4 oz link spicy chorizo
                                                                  • Yes No 2 15.5 oz can cannellini bean
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup loosely packed parsley
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable
                                                                  • Yes No flatbread crackers
                                                                  • Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add chorizo, and sauté 3 minutes or until golden brown and crisp. Set aside to drain on paper towels.
                                                                  • Place remaining 1/4 cup olive oil and remaining ingredients in a food processor; pulse until mixture is coarsely chopped. Transfer to a serving bowl, and sprinkle with chorizo. Serve with sliced vegetables or crackers.
                                                                  Yields: 2 ½cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These delicious sandwiches make a great weeknight meal and take just minutes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup sliced red onion
                                                                  • Yes No 2 1/2 cup red bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 10 oz focaccia bread
                                                                  • Yes No 1/2 2 oz cup shredded sharp cheddar cheese
                                                                  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
                                                                  • Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
                                                                  • Preheat broiler.
                                                                  • Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  Brush lamb chops with honey so the spice mixture stays on while they cook. Then serve them on top of a colorful bed of orange-scented couscous.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 8 4 oz lamb loin chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat broiler.
                                                                  • To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.
                                                                  • To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.
                                                                  Yields: 4servings (serving size: 2 lamb chops and about 1 cup couscous mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover

                                                                  The recipe for this campfire dessert from from Sarah Huck and Jaimee Young's book Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors (Stewart, Tabori & Chang, 2011) uses wild blueberries in peak season from July to October.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup wild blueberries, gently
                                                                  • Yes No a folded tea towel
                                                                  • Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until glowing, ash-covered embers begin to form, about 45 minutes. Then use a coal shovel or other like implement to scrape a bed of embers to the side of the fire pit.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover

                                                                  We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup vanilla low fat yogurt
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 400°.
                                                                  • To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
                                                                  • To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
                                                                  Yields: 15servings (serving size: 2 muffins)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Romanian Easter Bread with Cheese or pasca appears on the table with cozonac. Pasca is similar to Polish kolacz. The term "pasca" means Easter and can be confusing because it can refer to many different Eastern European breads and cheese desserts served at Easter time. The fun is in trying them all! Easter Bread Recipes Around the World Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 1 recipe romanian cozonac
                                                                  • Yes No 1 lb farmer's cheese
                                                                  • Yes No 2 tbsp soft butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 oz thompson seedless raisin
                                                                  • Coat a 2-inch deep 10- or 12-inch round pan with cooking spray. Roll out cozonac dough to 1/4-inch thickness. Line the bottom and sides of the prepared pan, reserving a handful of dough. With the reserved dough, make 2 long, pencil-thin ropes and twist them together. Place it around the edge of the dough. Cover with greased plastic wrap and let sit in a warm place for 1 hour. Heat oven to 350 degrees. Beat cheese with a mixer and add all the ingredients except the raisins. Beat until smooth, add raisins and mix again. When dough has risen, pour in the cheese filling, making sure it doesn't go over the edges. Baste cheese filling and dough border with remaining beaten egg yolk. Bake for 1 hour. Cool on a wire rack and then remove from pan.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 1romanian pasca
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    bake

                                                                  Serve this classic side with our Southern Grilled Chicken.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup elbow macaroni
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  " A caballo " means "on horseback" in Spanish, and when this expression is used to describe food, it means you'll find something good (most often a fried egg) served on top of something else, like fried egg on top of steak ( bistec a caballo ). Pizza a caballo is a slice of regular pizza (usually plain mozzarella pizza) topped with a thin slice of fainá, a garbanzo flatbread popular in Uruguay and Argentina. It sounds unusual but is actually quite delicious, kind of like a pizza sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 cheese pizza
                                                                  • Yes No 1 recipe faína
                                                                  • Cut pizza into rectanglar pieces. Top each slice of pizza with a generous slice of fainá. Enjoy!
                                                                  Cuisine:YesNoitalian

                                                                  Serve these simple pressed sandwiches with a pickle and some vegetable chips.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz ciabatta
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1 1/3 8 oz cup thinly sliced fresh mozzarella cheese
                                                                  • Yes No 12 basil
                                                                  • Yes No 8 oz 33% less sodium deli ham
                                                                  • Yes No 2 sweetened hot cherry peppers
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice

                                                                  This recipe for chilled eggplant soup combines all the ingredients Balkans love -- eggplants, tomatoes, olive oil, garlic, buttermilk and a hint of spicy red pepper. Balkan cuisine has been influenced by its Mediterranean neighbors more so than other Eastern European countries. This vegetarian soup is a real refresher on a hot day. Here's a larger photo of chilled eggplant soup. Makes 4 to 6 servings of Balkan Chilled Eggplant Soup

                                                                  Ingredients
                                                                  • Yes No 2 medium eggplant
                                                                  • Yes No 4 whole garlic clove
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No sour cream
                                                                  • Yes No chives
                                                                  • Heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place eggplants, garlic and tomatoes on pan and roast, turning occasionally, until all sides of vegetables are blistered and blackened, and garlic is soft. Place eggplants and tomatoes in a large bowl, cover with plastic wrap and let steam until they are cool enough to handle. Squeeze the garlic from its papery skin and place in a blender or food processor. Remove the skin and stem (you can leave the seeds, if desired) from the eggplants and place in the blender or food processor. Remove the skin, stem and seeds from the tomatoes and place in the blender or food processor. Puree until smooth. While the machine is running, slowly pour the olive oil through the food chute. Add salt and pepper to taste, red pepper flakes, and buttermilk, processing until well blended. Transfer soup to a clean container, add lemon zest and add salt and pepper to taste. Refrigerate, covered, for at least 2 hours. To serve, ladle into chilled bowls or mugs and garnish with a dollop of yogurt or sour cream, and chives or dill, and a few sundried tomatoes, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Nothing conjures up a checkered tablecloth and an Italian American trattoria like spaghetti topped with meatballs. In the States, we tend to eat meatballs over pasta or in a sub, while Italians simply pair up a bowl of them with nothing more than a Basic Tomato Sauce, crusty bread, and some red wine. No matter how you eat these herby meatballs, they’ll fill you up. And if you have leftovers, don’t worry—these get better the longer they rest in the sauce. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb stale country bread
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1/2 medium sweet onion
                                                                  • Yes No 3 large egg
                                                                  • Yes No 6 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp minced oregano
                                                                  • Yes No 6 tbsp finely grated parmigiano-reggiano cheese
                                                                  • Yes No 8 cup tomato sauce
                                                                  • Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
                                                                  • Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).
                                                                  • Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
                                                                  • Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)
                                                                  • Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.
                                                                  • Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (about 30 meatballs)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No two 1 lb drumsticks, skin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 1 large oregano
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 ancho chili pepper
                                                                  • Yes No one 2 inch cinnamon stick
                                                                  • Yes No one 12 oz mexican dark beer
                                                                  • Yes No 1 cup water
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 2 tbsp sesame seeds and cilantro sprigs
                                                                  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.
                                                                  • Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.
                                                                  • Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.
                                                                  • Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12tacos
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3/4 cup dry marsala
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 pint strawberry
                                                                  • Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
                                                                  • Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon

                                                                  This super-simple sauce was inspired by the tarragon tang and beautiful color of green goddess dressing. It's rich yet has a sharp bite and highlights the briny sweetness of crab. Prep Time: 15 minutes (plus 30 minutes resting time).

                                                                  Ingredients
                                                                  • Yes No 2 ripe avocados, pitted
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup diced chives
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 dungeness crab
                                                                  • Whirl avocados, olive oil, vinegar, 1/2 tsp. salt, and 1/2 cup water in a blender until smooth. Stir in chives and tarragon. Cover and let sit 30 minutes at room temperature to let flavors blend.
                                                                  • Season sauce with salt to taste and serve with crab.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup brewed coffee
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
                                                                  • In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
                                                                  • Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
                                                                  • MAKE THE FROSTING In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
                                                                  • In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
                                                                  • Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
                                                                  Yields: 18-inch layer cake
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This makes a great dish for company, served with a green salad and garlic bread.

                                                                  Ingredients
                                                                  • Yes No 2 cup loosely packed cilantro
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped red bell pepper
                                                                  • Yes No 2 cup diced carrot
                                                                  • Yes No 2 cup peas
                                                                  • Yes No 4 cup cooked rice
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 dark beer
                                                                  • Yes No black pepper
                                                                  • Purée cilantro in a blender, adding up to 1/4 cup water to make a sauce. Set aside. Rub the chicken pieces with 1 teaspoon of the cumin. Sprinkle with salt and pepper. Heat the oil in a large pot on medium high heat. Add the chicken pieces and cook, turning frequently, for 10 to 20 minutes. When the chicken is golden brown on all sides, remove and set aside. Add the crushed garlic, chopped onion, and red pepper to the oil used to fry the chicken. Cook for 2 to 3 minutes until softened. Add the diced carrots and peas and sauté for several minutes more. Add the water, salt, and 1 teaspoon cumin. Cover and bring to a boil. Once the water is boiling, add the chicken pieces back to the pot. Add the rice and the cilantro purée and stir briefly. Cover and bring back to a boil. Lower heat to medium low and simmer rice, stirring occasionally, for 15 minutes. Check rice for doneness. When rice is almost ready, add some of the beer to taste. Stir and taste for seasoning. Cover and cook for 5 minutes more. Remove from heat. Place rice in a large serving dish. Arrange the chicken pieces on top and serve.
                                                                  • Serves 6 to 8.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup hickory wood chips
                                                                  • Yes No 1/3 cup hoisin sauce
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/2 tsp chili paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Soak wood chips in water 30 minutes; drain well.
                                                                  • Prepare grill.
                                                                  • Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.
                                                                  • Hoisin and Bourbon-Glazed Tuna:
                                                                  • Follow steps 1 through 3 above. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add wood chips to grill. Place tuna steaks on grill rack coated with cooking spray; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 2 minutes or until tuna flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 tuna steak).
                                                                  • Nutrition per serving: CALORIES 328 (26% from fat); FAT 9.4g (sat 2.4g, mono 3.1g, poly 2.9g); Protein 42.9g; CARB 12.2g; FIBER 0.4g; CHOL 70mg; IRON 2.1mg; SODIUM 502mg; CALC 25mg
                                                                  Yields: 8servings (serving size: 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

                                                                  Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup finely shredded carrot
                                                                  • Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
                                                                  • In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
                                                                  • Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
                                                                  • Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 14cupcakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Iced drinks called "granizados" are very popular in Spain during the hot summers. This "granizado" is made with espresso coffee combined with cocoa powder and brown sugar. It is easy to prepare and very refreshing as a snack or dessert on hot summer days.

                                                                  Ingredients
                                                                  • Yes No 2 500 milliliter cup strong coffee
                                                                  • Yes No 4 110 gram oz brown sugar
                                                                  • Yes No 5.5 150 gram oz cocoa powder, unsweetened
                                                                  • This Granizado de Café y Cacao recipe makes 4 servings of a 1/2 cup each.
                                                                  • Brew the coffee in an espresso maker and transfer to a medium size mixing bowl. Add brown sugar and stir with a wire whip until brown sugar is completely dissolved. Allow to cool to room temperature in the bowl. This may take 15-20 minutes.
                                                                  • When coffee has cooled, add half of the cocoa powder to the coffee and stir with the wire whip until it is thoroughly blended. Blend in the rest of the cocoa powder.
                                                                  • Cover mixing bowl with plastic wrap and place into freezer. After 30 minutes, remove and blend with a stick mixer or a wire whip. Re-cover and return to the freezer. Repeat this process every 30 minutes until the coffee mixture is frozen and slightly slushy. This may take 3-4 hours.
                                                                  • Place individual glass dessert cup or demitasse cups into freezer one hour before you are ready to serve. Serving the granizado in frozen cups will keep it from melting too quickly.
                                                                  • Scoop granizado into the individual frozen cups. Garnish with a fresh strawberry or sprig of mint, if desired.
                                                                  Yields: 4servings
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp ground caraway
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 2 mild green chiles
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 lb grape tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.
                                                                  • Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.
                                                                  • Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes.
                                                                  • Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Rhubarb Tartlets
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No mascarpone cheese
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 4 tsp water
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 lb rhubarb stalks
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • FOR THE TART DOUGH:
                                                                  • Sift the flour, baking powder and caster sugar into a mixing bowl. Mix the egg yolks and water in a small jug. Using the coarse side of a cheese grater, grate the butter into the mixing bowl with the dry ingredients. Pour the egg mixture into the mixing bowl then gently mix with your hands, until a soft dough forms. (Try to work with feather-light fingers, as a delicate touch will give you the best results.) Cover then refrigerate to rest for 1 hour or longer.
                                                                  • FOR THE FILLING:
                                                                  • Preheat the oven to 325°F. Rinse the rhubarb stalks then cut into 1-1 1/2 inch pieces. Sprinkle with caster sugar. Place in an ovenproof dish, cover and bake for 25 to 35 minutes, or until the stalks collapse. Allow to cool.
                                                                  • TO ASSEMBLE AND BAKE:
                                                                  • Preheat the oven to 350°C. Roll out the pastry to make 12-24 mini tartlets, and press into a greased muffin tin. Fill each tart with rhubarb (there should be a little filling left over) then bake for 15 to 20 minutes. If you decide to make one large tart, the filling will be enough for a 9-inch loose-bottomed pan, but the pastry base should be pre-baked for 10 minutes before the filling is added.
                                                                  • Serve with a dollop of mascarpone cheese or ice cream.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve

                                                                  Pain Perdu--literally "lost bread"--was a simple breakfast of day-old French bread dredged in beaten eggs and pan-fried in butter.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 16 slice baguette
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/2 cup fresh strawberry halves
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).
                                                                  • Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.
                                                                  • Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.
                                                                  Yields: 8servings (serving size: 2 bread slices and about 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  It has been said the casing-less sausages known as cevapcici or cevaps found their way into Eastern Europe via the Ottoman Empire, which picked them up from Arabic cultures around Persia. Today, there are different versions of cevapcici throughout Croatia, Serbia, Bosnia-Herzegovina and Macedonia. Some use pork and lamb, others use pork, lamb and beef, and yet others omit the pork entirely. Originally, they were skewered and grilled over an open fire. Nowadays, most cooks grill, broil or pan fry them. They make great appetizers and sandwiches on lepinje bread! Makes 6 servings of Cevapcici

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground lamb
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No onion
                                                                  • Mix together beef, pork, lamb, garlic, 1/2 cup chopped onions and salt until thoroughly combined. Roll meat mixture into a long, 3/4-inch cylinder. Cut links at 4-inch intervals. Or, you can use a sausage extruder. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm. Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state. Broil "cevapcici" on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 to 6 inches from flame, 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides. Serve with chopped raw onion, Serbian potato salad and pogacha bread. Cevapcici make great appetizers!
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 3 slice soft white sandwich bread, and bread
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup minced red bell pepper
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp Old Bay Seasoning
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 lump lb crabmeat
                                                                  • Yes No 3 slice soft white sandwich bread and bread
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No lemon
                                                                  • In a food processor, pulse the bread with the parsley, cayenne, Old Bay and baking powder until fine crumbs form. Transfer the crumbs to a medium bowl.
                                                                  • In a small skillet, melt 1/2 tablespoon of the butter. Add the red bell pepper and shallots and cook over moderately high heat until softened, about 3 minutes. Let cool to room temperature, then transfer to a large bowl. Add the eggs, parsley, Worcestershire, Old Bay, mustard, cayenne, baking powder and salt and stir well to blend. Add the crabmeat and the bread cubes to the bowl and toss gently until evenly combined.
                                                                  • Form the crab mixture into 24 small patties, using 1/4 cup per patty. Squeeze to wring out any excess liquid. Roll the crab cakes in the bread crumb coating and arrange them on a large rimmed baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, until thoroughly chilled.
                                                                  • In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil. Working in batches, cook the crab cakes over moderately high heat, turning once, until golden brown and crisp, about 10 minutes per batch. Serve the crab cakes with lemon wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  At less than $1.50 per serving, this fast dessert tops homemade chocolate pudding with mini marshmallows and crumbled graham crackers. Use commercial chocolate pudding cups for an instant, no-cook treat.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp corn starch
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 6 whole graham cracker
                                                                  • Yes No 30 miniature marshmallow
                                                                  • In a medium bowl, combine sugar, cornstarch, cocoa powder and salt. Whisk in 1/2 cup milk and egg yolks until blended and smooth.
                                                                  • Pour remaining milk into a large saucepan and bring to a simmer over medium-high heat. Whisking vigorously and constantly, pour about 2 cups hot milk into sugar mixture until blended. Pour mixture back into saucepan with remaining milk, whisking well.
                                                                  • Reduce heat to medium and cook, stirring constantly, until smooth and thickened, about 2 minutes. Remove from heat and whisk in vanilla and 1/2 of chocolate. Stir until chocolate has melted. Divide pudding among 6 1-cup ramekins or custard cups. Place remaining chocolate in a microwave-safe bowl and heat on high for about 30 seconds, stirring every 10 seconds, until melted.
                                                                  • Place graham crackers in a ziplock bag; seal bag. Use a rolling pin to crush into crumbs. Sprinkle top of each pudding with graham crackers and 5 miniature marshmallows. Drizzle with melted chocolate and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag

                                                                  A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 4 golden apples
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup vegetable stock
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No sour cream
                                                                  • Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
                                                                  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
                                                                  • Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  These garlic mashed potatoes are full of flavor and a great side dish to any meal. Enjoy this creamy and filling dish at your next family meal.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 5 lb russet potato
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/2 cup chopped chives
                                                                  • Yes No salt and pepper
                                                                  • Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
                                                                  • While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350°F.
                                                                  • Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
                                                                  • Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp hot hungarian paprika
                                                                  • Yes No 3/4 tsp caraway seed
                                                                  • Yes No 1 tsp thyme
                                                                  • Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a large, deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
                                                                  • Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
                                                                  • Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil.
                                                                  • Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Fatty bluefish takes well to roasting and grilling.

                                                                  Ingredients
                                                                  • Yes No pairing note
                                                                  • Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.
                                                                  • Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.
                                                                  • SERVES 4
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil

                                                                  Chef Harveen Khera, whose restaurant Tallula closes this month as she searches for new digs, serves a whole golden trout and stuffs it with sprouted beans. Our recipe substitutes trout fillets for a simpler, everyday approach. Prep and Cook Time: about 45 minutes. Notes: Trout may be sold whole; ask for boned, trimmed fillets.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced fennel bulb
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 4 4 to 6 oz trout fillets
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.
                                                                  • Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
                                                                  • Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 2 medium orange
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
                                                                  • Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
                                                                  • Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
                                                                  • Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes. Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
                                                                  • Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 lb turkey cutlets
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 scallions, white bulbs and green separately
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1/3 cup brandy
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 1/2 lb fettuccine
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.
                                                                  • Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
                                                                  • In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Need a new lunch idea for school days (or still at work days)? You know the usual brown bag suspects — tuna, egg, chicken salad, pb and js — well this tempeh deli salad might be just the dish to shake up your mid-day meal.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp veganaise
                                                                  • Yes No 2 tbsp mustard
                                                                  • Yes No 2 tbsp nutritional yeast flakes
                                                                  • Yes No 4 tbsp apple cider vinegar
                                                                  • Yes No 16 oz tempeh
                                                                  • Yes No one 15 oz garbanzo beans
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1/4 cup sunflower seeds
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup chopped chopped fresh herbs
                                                                  • Whisk together all dressing ingredients until combined. Place garbanzo beans, tempeh, carrot, and sunflower seeds into a medium-sized bowl, and toss with the dressing. Add salt and pepper to taste. Finally, stir in fresh herbs, reserving a few for the very top of the salad.
                                                                  • The tempeh is very good right away and keeps well for a few days in the fridge.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    french's
                                                                    Brands:
                                                                  • Yes No
                                                                    French's
                                                                  Ingredients
                                                                  • Yes No 2 6 oz cans of tuna packed in water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup roasted red peppers
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • In a medium bowl, combine the tuna, pepper, olive oil, peppers, basil leaves, and vinegar. Spread the mixture on your favorite bread or roll
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll

                                                                  Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loosely packed dried lemon verbena leaves
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp seedless raspberry jam
                                                                  • Yes No 2 tbsp and strained apricot jam
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-6-inch rectangle. Trim the pastry into 4 neat rectangles, 6-by-3 inches each. Cut each rectangle into 3 equal pieces and transfer them to the prepared baking sheet. Chill for 10 minutes. Poke each piece 3 times with a fork. Cover the pastry with parchment paper and top with another baking sheet to prevent the pastry from puffing. Bake for about 35 minutes, until the pastry is deep golden and crisp. Remove the top baking sheet and parchment and let the pastry pieces cool completely.
                                                                  • Meanwhile, in a medium saucepan, bring the milk and sugar to a simmer. Add the lemon verbena and the vanilla bean and seeds. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a heatproof measuring cup.
                                                                  • In a medium bowl, whisk the egg yolks with the cornstarch and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 4 minutes. Transfer the pastry cream to a bowl.
                                                                  • In a small glass bowl, sprinkle the gelatin over the water and let stand until softened. Microwave the gelatin for 5 seconds, or until melted. Whisk the gelatin into the warm pastry cream. Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
                                                                  • In a medium bowl, using an electric mixer, beat the heavy cream until stiff. Beat half of the whipped cream into the pastry cream. Fold in the remaining whipped cream with a rubber spatula. Refrigerate the pastry cream until chilled.
                                                                  • Arrange all of the puff pastry pieces on a work surface. Brush 4 of the pieces with the raspberry jam and the remaining 8 pieces with the apricot jam. Spoon a scant 1/4 cup of the pastry cream onto the 4 raspberry-topped pieces and 4 of the apricot-topped pieces. Arrange the strawberries over the cream filling; reserve 4 of the whole or sliced strawberries for garnish. Dollop any remaining cream over the strawberries. Stack the raspberry layers on top of the cream-filled apricot layers, pressing lightly. Top the stacks with the remaining apricot-topped layers. Refrigerate the napoleons until chilled, 4 to 6 hours. Garnish the napoleons with the reserved strawberries and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 4 medium radishes, very
                                                                  • Yes No 1/2 lb thin green beans
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 1 large english cucumber
                                                                  • Yes No 3 1/2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 6 oz greek feta cheese
                                                                  • In a small saucepan, bring the red wine vinegar to a simmer with the sugar. Remove from the heat and add the radish slices. Let stand until cool, about 1 hour.
                                                                  • Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes. Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.
                                                                  • In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.
                                                                  • In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper. Drain the radishes and add them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The mildly spiced rice goes with Beef Curry with Toasted Spices and Lamb Shanks with Lime and Cilantro. Store leftovers separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 3 cup white basmati rice
                                                                  • Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Wonton Crisps
                                                                   10 m

                                                                  These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 12 3 inch wonton wrappers
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 2 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 1/2 4 oz blue cheese
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 9 oz refrigerated fettuccine
                                                                  • Yes No 2 tightly packed cup spinach
                                                                  • Yes No 6 oz ham
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Place pine nuts in a single layer on a baking sheet.
                                                                  • Bake at 350° for 7 minutes or until toasted. Set aside.
                                                                  • Cook 1 cup blue cheese, half-and-half, and cream cheese in a heavy saucepan over medium heat, stirring constantly, 5 minutes or until mixture is smooth. Keep warm.
                                                                  • Toss cooked pasta with spinach strips and next 3 ingredients. Pour blue cheese sauce over pasta, and toss to coat. Sprinkle pasta with remaining 1/2 cup blue cheese and pine nuts. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This burrito recipe is easy to make. Garnish with shredded lettuce, sour cream, chopped tomatoes, or your favorite garnish. Scroll down the page for more burrito recipes and related recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 1 10 oz enchilada sauce
                                                                  • Yes No 6 8 inch flour tortilla
                                                                  • Yes No lettuce
                                                                  • Yes No garnish:
                                                                  • In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly. Wrap tortillas in foil and place in a 350° oven to heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and more shredded lettuce. Burrito recipe makes 6 burritos. Related Recipes Chile Rellenos Casserole with Beef Tamale Pie Recipe Tamale Pie II Tamale Pie III Chicken Burrito Recipe Basic Burritos Crockpot Burrito Casserole Slow Cooked Beef and Bean Burritos Judy's Chicken Enchilada Casserole Easy Slow Cooker Burritos New Mexican Stacked Enchiladas Beef Enchilada Casserole Beef Enchilada Casserole II Enchilada Sauce Crockpot Beef Enchilada Casserole Sue's Turkey Enchiladas Sour Cream Chicken Enchiladas Sharon's Chicken Enchiladas Chicken Enchiladas II Chicken Enchiladas III Tortilla Chicken Casserole Chicken Taco Casserole Chicken Monterey Nacho Chicken Recipe Ground Beef Recipes Ground Beef Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day. Irish Oatmeal Bread recipes are also a big hit on St. Patricks Day.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 1 3/4 cup steel cut oats
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg
                                                                  • Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
                                                                  • Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 350º.
                                                                  • Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 2loaves, 14 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  The classic hors d’oeuvres of smoked salmon topped with caviar and crème fraîche often travels via potato latke, galette, or sliced fingerling. So why not a potato skin? These briny bites are fancy enough for a dinner party yet humble enough for a casual get-together. For brunch, fill them with scrambled eggs first, then top with the goodies. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

                                                                  Ingredients
                                                                  • Yes No 8 3 inch long, 2 1/4 lb russet potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 4 tsp caviar
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.
                                                                  • Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
                                                                  • Divide the salmon evenly among the skins and top each with about 1/2 teaspoon of the crème fraîche and 1/4 teaspoon of the caviar. Serve immediately.
                                                                  Yields: 16potato skins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 lb gemelli
                                                                  • Yes No 3/4 medium english cucumber
                                                                  • Yes No 1 dry pint cherry
                                                                  • Yes No 1/2 large red onion
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 6 oz feta cheese
                                                                  • Yes No 3 cup firmly packed baby spinach
                                                                  • Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
                                                                  • Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  This works best with rice that has completely chilled down or, better yet, has been made earlier and kept in the refrigerator. But if you can?t prepare rice for this dish in advance, you can still cook it and pop into the refrigerator while you?re cooking the rest.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No basmati rice
                                                                  • Yes No sirloin steak
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a fresh red chile
                                                                  • Yes No 2 scallions
                                                                  • Yes No small a of fresh cilantro
                                                                  • Yes No 2 tbsp 2 tablespoons sesame oil
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp 2 tablespoons of good quality black bean sauce
                                                                  • Yes No 2 to 3 tbsp 2 to 3 tablespoons soy sauce
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 egg
                                                                  • This works best with rice that has completely chilled down or, better yet, has been made earlier and kept in the refrigerator. But if you can’t prepare rice for this dish in advance, you can still cook it and pop into the refrigerator while you’re cooking the rest.To prepare your stir-fryBring a pan of salted water to a boil, add the rice and cook according to the package instructions. Drain the rice in a strainer, run it under a cold tap to cool, then allow to dry out in the fridge. Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlicFinely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, chile, scallions, cilantro stalks, and steak strips. Add the sesame oil and mix everything together.To cook your stir-fryPreheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving sodoesn’t burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl, and cover with aluminum foil. Give the pan a quick wipe withball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce - the egg will cook very quickly, so keep stirring. Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce.To serve your stir-fryDivide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime — great!This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 8 slice thin white bread
                                                                  • Yes No 3/4 lb pencil thin asparagus
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 1/2 5 oz cup ricotta cheese
                                                                  • Preheat the oven to 350° and lightly brush a baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with oil and toast for about 15 minutes, until lightly golden and slightly crisp.
                                                                  • Meanwhile, in a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
                                                                  • In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper. Spread the lemon ricotta on the toasts and top with the asparagus. Drizzle with oil and sprinkle with salt. Serve right away.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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