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                                                                  Couscous can be a tad bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup pimento peppers
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup roasted, salted almonds
                                                                  • Yes No 1 cup coarsely chopped green spanish olives
                                                                  • Yes No 1/4 cup diced yellow onion
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No extra virgin olive oil
                                                                    For the dressing:
                                                                  • Place all of the ingredients in a blender and blend until smooth; set aside.
                                                                    For the salad:
                                                                  • Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
                                                                  • Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Still-warm quinoa gives off just enough heat to barely wilt the spinach in this side-dish salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup quinoa
                                                                  • Yes No 1/2 lemon zest
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 6 oz baby spinach
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Cook quinoa according to package directions. Meanwhile, whisk together zest, juice, oil, chile flakes, salt, and pepper in a large bowl. Add spinach and onions. Mix in warm quinoa and sprinkle top of salad with feta.
                                                                  • Note: Nutritional analysis is per 1 1/2-cup serving.
                                                                  Yields: 5
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  We've perfected this classic candy with easy microwave directions. Follow the cook times closely based on the wattage of your microwave. Munch on half of the brittle, and use the rest in Brown Sugar Cake with Peanut Buttercream and Brittle Topping. This recipe goes with Brown Sugar Cake with Peanut Buttercream and Brittle Topping

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup raw peanuts
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp baking soda
                                                                  • Microwave first 3 ingredients in a 2-quart glass bowl on HIGH 5 minutes, using an 1100-watt microwave oven. (Microwave 1 more minute if using a 700-watt microwave.) Stir in peanuts. Microwave 3 more minutes in an 1100-watt oven (add 1 more minute in 700-watt oven). Stir in butter and vanilla. Microwave 45 seconds in an 1100-watt oven (add 1 more minute in 700-watt oven) or until candy is the color of peanut butter. Stir in baking soda (mixture will bubble). Working quickly, spread hot candy in a thin layer onto a lightly greased baking sheet using two metal forks. Cool completely. Break candy into pieces.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1pound
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Garces folds truffle oil into smashed potatoes to make them even more irresistible. What to buy: Fingerling potatoes are white potatoes with a thin skin. They can be found in gourmet grocery stores and at farmers’ markets. If you can’t find them, use Yukon Gold potatoes instead. Truffle oil can be found at gourmet grocery stores. This recipe was featured as part of our Suckling Pig for the Holidays menu.

                                                                  Ingredients
                                                                  • Yes No 5 lb fingerling potatoes
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup white truffle oil
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
                                                                  • Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt

                                                                  This rice packs a lot of flavor with the tanginess from tomatoes and the smoky, earthy flavor from roasted green chiles.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/4 cup onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 16 oz chicken broth
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No 2 green chiles, roasted
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/8 tsp cumin seed
                                                                  • Heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Add in garlic and rice and cook for about three minutes or until rice begins to become opaque and brown slightly on the edges. Very slowly and carefully pour in the chicken broth. Add in the tomatoes, chiles and remaining seasonings. Stir to combine all of the ingredients and bring to a simmer. Cover the pot and cook for 17-19 minutes over very low heat. After the rice is cooked, fluff it with a fork to combine all the ingredients which can separate during cooking.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden roasted potatoes are a great match for the hens, which are flavored with basil and Parmesan. Use kitchen shears or a sharp knife to split the hens.

                                                                  Ingredients
                                                                  • Yes No 4 cup loosely packed basil
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 22 oz rock cornish game hen
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 7 small cup red potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No basil
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 7 ingredients in a food processor; process until smooth.
                                                                  • Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens.
                                                                  • Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
                                                                  • Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, tossing well to coat. Arrange potatoes around hens; bake at 375° for 45 minutes or until thermometer registers 180° and potatoes are tender.
                                                                  • Remove hens and potatoes from pan, and cover loosely with foil. Let stand 10 minutes. Discard skin. Cut hens in half, and cover loosely with foil.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (the fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
                                                                  • Place the pan over medium-high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Add to pan. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Serve sauce with hens and potatoes. Garnish with basil sprigs, if desired.
                                                                  Yields: 8servings (serving size: 1/2 hen, 3/4 cup potatoes, and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!

                                                                  Ingredients
                                                                  • Yes No 4 corn on the cobs
                                                                  • Yes No 1 fresh red chile
                                                                  • Yes No 7 oz sheep’s cheese
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 limes
                                                                  • I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.While your corn is cooking, scatter your chopped chile onto a large chopping board then grate the cheese over the top. Pop to one side for now.Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chile mixture, making sure they are evenly coated.Serve them lovely and hot with wedge of lime for squeezing over. Genius!
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/2 orange
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 4 large lb shrimp
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 2 cup grapefruit juice
                                                                  • Yes No 2 cup pineapple juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No lettuce
                                                                  • Yes No louis sauce
                                                                  • Yes No slice garnish, citrus fruit slices
                                                                  • Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
                                                                  • Peel shrimp, leaving tails on. Devein, if desired.
                                                                  • Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11appetizer servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slice white sandwich bread
                                                                  • Yes No 1 1/2 lb ground sirloin (beef)
                                                                  • Yes No 1 1/2 cup diced button mushroom
                                                                  • Yes No 1 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/3 cup diced pepperoni
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Tear bread into large pieces and blend in a food processor until they form fine crumbs. Combine crumbs, sirloin, mushrooms, mozzarella, pepperoni, oregano, garlic, salt and eggs in a large bowl and mix gently with your hands to combine. Form mixture into a 9-inch-by-6-inch loaf. Place in slow cooker.
                                                                  • Brush meatloaf with ketchup, cover, and cook on low until meat is cooked through, about 5 hours.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  This recipe for Polish pineapple chicken salad has an additional interesting ingredient - corn. I use broiled, grilled or baked chicken breasts, but a combination of white and dark meat can be used. It's an ideal dish for leftover chicken, and makes a perfect warm-weather main course salad. Just remember, everything in a Polish salad is finely diced. Here's a larger photo of Polish Pineapple Chicken Salad.

                                                                  Ingredients
                                                                  • Yes No 4 cooked chicken breasts
                                                                  • Yes No 1 14 oz whole grain dijon mustard
                                                                  • Yes No 1 14 oz pineapple
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No romaine lettuce
                                                                  • In a medium bowl, combine all ingredients except the lettuce. Blend well. Refrigerate until well-chilled. Line four salad plates with lettuce and top with chilled pineapple chicken salad.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4servings pineapple chicken
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 15 min. For a more casual presentation, toss together all the salad ingredients, and serve the Sesame Won Ton Crisps on the side.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz mixed salad greens
                                                                  • Yes No sesame won ton crisps
                                                                  • Yes No 1 8.25 oz mandarin orange segments in can
                                                                  • Yes No 2 scallion
                                                                  • Yes No 6 tbsp chopped cashew
                                                                  • Yes No fresh orange soy vinaigrette
                                                                  • Yes No salt and pepper
                                                                  • Layer 1/2 cup salad greens, 1 Sesame Won Ton Crisp, 3 Tbsp. salad greens, 1 Sesame Won Ton Crisp, and 1 Tbsp. salad greens on a serving plate. Carefully tuck 1 Tbsp. mandarin orange segments into salad greens. Repeat procedure with remaining salad greens, won ton crisps, and orange segments. Sprinkle with green onions and cashews. Drizzle with Fresh Orange-Soy Vinaigrette. Sprinkle with salt and pepper to taste. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like chili, tacos, eggs, hummus, and curry. A little goes a long way. This recipe was featured as part of our DIY

                                                                  Ingredients
                                                                  • Yes No 2 6 oz medium carrot
                                                                  • Yes No 16 4 oz serrano chili pepper
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and boil until easily pierced with a fork, about 12 minutes. Drain in a colander and set aside to cool slightly.
                                                                  • Place the carrots and remaining ingredients in a food processor or blender and process until smooth, about 2 minutes. Transfer to a glass container, cover, and refrigerate for 2 days to allow the flavors to meld.
                                                                  • Thoroughly clean and dry 2 (6-ounce) glass bottles. Transfer the hot sauce through a funnel into the bottles and seal. Store in the refrigerator for up to 1 month.
                                                                  Yields: 1 ½cups or 2 (6-ounce) bottles
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  Fisherman's Stew
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No one 14.5 oz whole peeled tomatoes in can
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 thick lb monkfish
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Heat the olive oil in a large pot. Add the coarsely chopped onion, garlic and celery and the crushed red pepper and cook over moderately low heat, stirring frequently, until the vegetables are softened, about 10 minutes. Add the white wine and cook over moderately high heat until the wine is reduced to 1/4 cup, about 10 minutes. Stir in the peeled tomatoes and the bay leaves and season with salt and pepper, then gently stir in the pieces of fish fillet. Add the Classic Fish Stock and bring the stew to a boil, then simmer over moderate heat until the fish is tender, about 12 minutes. Add the shrimp and cook until pink, about 2 minutes longer. Season the fish stew with salt and pepper and discard the bay leaves. Serve the stew in shallow soup bowls.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Soak corn husks in a cooler of water before grilling to prevent the husks from burning. After grilling, drain water, and put corn back into cooler for up to 20 minutes to keep warm until ready to serve.

                                                                  Ingredients
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No chili powder
                                                                  • Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks over corn. Cover corn with water; let stand 1 hour.
                                                                  • Stir together 1/2 cup softened butter, 1 tsp. grated lime rind, and 1 tsp. lime juice.
                                                                  • Drain corn, and pat dry.
                                                                  • Grill corn, without grill lid, over medium heat (300° to 350°) 25 minutes or until tender, turning often. Remove corn from grill. Carefully pull back husks, and tie with a leftover husk or kitchen string. Spread with desired amount of butter mixture. Sprinkle corn evenly with desired amount of chili powder.
                                                                  • Note: Stir 1/2 tsp. chili powder into the butter mixture, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Serve with steamed or roasted asparagus.

                                                                  Ingredients
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 cup baby arugula
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
                                                                  • Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  If you visit a farmers’ market, you’ll often find beets sold with the greens still attached. It may seem like those leafy bits are just adding weight on the scale, but they’re great quickly wilted down, as in this pasta dish. Game plan: If you buy beet greens that are still attached to the beetroots, be sure to cut the greens off as soon as you get home or they will pull the water from the roots, causing the beets to shrivel. When cooking the greens, you probably won’t be able to fit them into the pan all at once. Add as many as will fit, let them wilt slightly, then add a few more until they are all in the pan. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No black pepper
                                                                  • Yes No 2 lb beet greens
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 5 oz feta cheese
                                                                  • Bring a large pot of heavily salted water to a boil. Meanwhile, heat the olive oil in a large frying pan over medium heat. When shimmering, add the onion and garlic, season with salt and pepper, and cook until the vegetables are translucent, about 3 minutes.
                                                                  • Add the beet greens and cook until just wilted, about 3 minutes. Season well with salt and pepper, remove from heat, and reserve. Meanwhile, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
                                                                  • Return the pasta to the pot and place over low heat. Add the reserved pasta water and the beet green mixture, then sprinkle in the crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust the seasoning as needed.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Bring out leftover or store-bought roast beef and wrap up dinner plans. The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3 tbsp fresh lime juice, from 2 limes
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1 lb mango
                                                                  • Yes No 4 wheat tortillas
                                                                  • Yes No 4 cup loose spinach
                                                                  • Yes No 1 lb beef, very
                                                                  • Yes No black bean relish
                                                                  • In a large bowl, whisk together mustard, lime juice, and oil; season with salt and pepper. Add onion, bell pepper, and mango; toss to combine. Set aside.
                                                                  • Lay tortillas on a work surface; dividing evenly, line each with spinach, leaving a 1-inch border all around. Arrange beef slices down center of each wrap. Top beef with mango mixture and any juices from bowl.
                                                                  • Fold in two opposite sides, and roll up wraps tightly; cut in half.
                                                                  • For Black Bean Relish: In a medium bowl, combine 1/2 medium red onion, finely chopped, one can (15.5 ounces) black beans, rinsed and drained 1 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, and 1 tablespoon olive oil. Season with salt and pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain

                                                                  Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 1/2 tbsp dark brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 macadamia nut
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 red thai chiles
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 lb celeriac
                                                                  • Yes No 1/2 long cup italian parsley sprigs
                                                                  • Yes No black pepper
                                                                  • In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.
                                                                  • In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8cups; 6 to 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Making Peach Fritters, a sweet fried dough, is a perfect way to use-up the rest of those summer peaches.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/4 cup diced peach
                                                                  • Yes No flat inch granulated sugar in sided bowl
                                                                  • Yes No deep frying pan
                                                                  • With a wire whip, combine flour, salt and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar. Coat both sides. Place on serving plate. Serve warm.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  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
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No one 4 lb pork rib roast cut from the loin end
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper. Game plan: The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal. The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 medium shallot
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup fresh bing cherries, pitted
                                                                  • Yes No 1/3 cup ruby port
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 2 1 inch thick bone in pork loin chops
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 3/4 tsp ground mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                    For the cherry sauce:
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Heat the oil in a small saucepan over medium heat. When it shimmers, add the shallot and season with salt. Cook until soft, about 3 minutes.
                                                                  • Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove from heat and set aside.
                                                                    For the pork chops:
                                                                  • Rinse the pork chops and pat dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture on the pork chops.
                                                                  • Heat the oil in a large, oven-safe frying pan over medium-high heat. When it shimmers, add the chops and cook on one side, undisturbed, until golden brown, about 4 minutes.
                                                                  • Flip the chops and place the pan in the oven. Cook until the chops are firm but not hard and an instant-read thermometer registers 160°F, about 11 minutes.
                                                                  • Place the chops on warm plates and let rest 2 to 3 minutes. Spoon the sauce over top and serve.
                                                                  Yields: 2servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you can't find whole wheat pastry flour, increase the all-purpose flour to 1 3/4 cups and use 1/4 cup whole wheat flour. Martina Webb, Sterling Heights, Michigan.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat pastry flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
                                                                  • Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.
                                                                  • Preheat oven to 375°.
                                                                  • With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 32cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve half of dip first, keeping remaining half warm in saucepan.

                                                                  Ingredients
                                                                  • Yes No 2 14 oz artichoke hearts
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No garnishes, lemon zest, shrimp
                                                                  • Yes No serve
                                                                  • Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers and breadsticks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The artichoke’s lesser-known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers. What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 3 lb cardoons
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup mushroom broth
                                                                  • Yes No 3 thyme
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3/4 cup finely grated parmesan cheese
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Fill a large saucepan with heavily salted water, squeeze in the juice from the lemon half, and add the lemon.
                                                                  • Trim the leaves and ends from the cardoon stalks, thoroughly wash them, and cut them in half. Place a stalk horizontally on a cutting board and peel off the stringy fibers using a vegetable peeler. Cut crosswise into 1-inch pieces and immediately add to the saucepan. Repeat with remaining stalks.
                                                                  • Bring the cardoons to a boil over high heat. Once boiling, reduce heat to medium low and cook at a low boil until the cardoon pieces are fork tender, about 50 minutes. Drain and set aside.
                                                                  • Meanwhile, combine the cream, broth, thyme, and garlic in a small saucepan and bring to a simmer over medium heat. Cook until the mixture is reduced by a quarter (to about 1 1/2 cups), about 20 minutes. Remove from heat and season with salt.
                                                                  • Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Fill a 2-quart baking dish with the drained cardoons. Remove and discard the garlic and thyme from the cream mixture and pour it over the cardoons.
                                                                  • Place the Parmesan cheese, panko, and pepper in a medium bowl, mix until thoroughly combined, and sprinkle evenly over the cardoons. Bake until the cream mixture is bubbling, the cardoons are very easily pierced with a knife, and the topping is golden brown, about 20 to 25 minutes. Let sit for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup dried morels
                                                                  • Yes No 2 lb unshelled fava beans
                                                                  • Yes No 5 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup thinly sliced leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 2 tbsp sun dried tomato paste
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup sliced scallion
                                                                  • Yes No 3/4 3 oz cup finely grated pecorino romano cheese
                                                                  • Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.
                                                                  • Remove beans from pods; discard pods. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water. Drain; remove outer skins from beans. Discard skins.
                                                                  • Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; sauté 2 minutes or until leek is tender. Add rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 cup risotto and 1 1/2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb white bread
                                                                  • Yes No 4 4 oz link sweet turkey italian sausage
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/4 cup chopped carrot
                                                                  • Yes No 1 1/4 cup chopped celery
                                                                  • Yes No 1/2 cup minced parsley
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp minced sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Preheat oven to 400°.
                                                                  • Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.
                                                                  • Reduce oven temperature to 350°.
                                                                  • Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.
                                                                  • Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
                                                                  • Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mashed Parsnips and Potatoes make a fine side dish to soak up the extra gravy.

                                                                  Ingredients
                                                                  • Yes No 1 four to five lb chicken
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 medium white onion
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup homemade chicken stock
                                                                  • Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.
                                                                  • Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 medium oz frozen and shrimp
                                                                  • Yes No 2 head butter lettuce
                                                                  • Yes No 12 oz cherry tomato
                                                                  • Yes No 1 6 oz artichoke hearts
                                                                  • Yes No 1 6 oz pitted black olives
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain. 2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls. 3. In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear

                                                                  The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium sweet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 small garlic clove
                                                                  • Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
                                                                  • Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 small, 12 oz standard oysters
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 14.5 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No black pepper
                                                                  • Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.
                                                                  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper, and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly. Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup chickpea
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tsp diced rosemary
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No one 28 oz italian tomatoes, chopped, 1 cup
                                                                  • Yes No 1/2 lb soft chorizo
                                                                  • Yes No 1 thick lb spinach
                                                                  • Yes No salt and pepper
                                                                  • In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
                                                                  • In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  This dessert combines the best features of two ingredients into one great cake: the texture of grated carrots and the moistness of pumpkin puree. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 5 1/4 cup all purpose flour
                                                                  • Yes No 4 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 1/4 tsp ginger powder
                                                                  • Yes No 1 1/3 cup golden brown sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 15 oz pure pumpkin puree
                                                                  • Yes No 1 3/4 cup finely grated carrot
                                                                  • Yes No 1 1/2 cup walnut
                                                                  • Yes No citrus glaze
                                                                  • Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
                                                                  • Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
                                                                  • Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
                                                                  Yields: 17
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 15236 days 5 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze

                                                                  These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party. What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand. Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made. This recipe was featured as part of our Academy Awards Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 1 1/2 medium tsp orange zest, from 1 orange
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes.
                                                                  • Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
                                                                  • Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
                                                                  • Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 60truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp rosemary leaves, dried
                                                                  • Yes No 4 1/2 3 inch by strips lemon zest
                                                                  • Yes No 1 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp grand marnier
                                                                  • In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally. Remove from the heat, cover, and let infuse for 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.
                                                                  • Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  The ultimate dump-and-stir cake, this dessert requires no skill to make yet bakes up into an impressive three-layered treat with a crusty top, a cakey middle, and a chocolaty pudding bottom. Game plan: If you want a strong coffee flavor use a darker, more heavily roasted coffee. But keep in mind that the stronger the coffee, the weaker the chocolate flavor will be. This recipe was featured as part of our Cold-Weather Comfort Food Menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup strong brewed coffee
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside.
                                                                  • Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
                                                                  • Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
                                                                  • Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Peanut butter sandwich cookies become the crumb crust for these hunky bars loaded with chunks of candy bar.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz peanut shaped peanut butter sandwich cookies
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 5 1.5 oz chocolate covered peanut butter cup candies
                                                                  • Yes No 2 2.1 oz chocolate covered crispy peanut buttery candy bars
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1/2 cup honey roasted peanut
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
                                                                  • Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
                                                                  • Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
                                                                  • Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
                                                                  Yields: 28small bars or 18 large bars
                                                                  • Prep Time: 26 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 1 minute
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.

                                                                  Ingredients
                                                                  • Yes No 3 cup sweet dessert wine
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 green cardamom pods
                                                                  • Yes No 2 whole cinnamon stick
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 4 quince
                                                                  • Yes No 1 14 oz frozen puff pastry
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No coarse sanding sugar
                                                                  • Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
                                                                  • Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
                                                                  • Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
                                                                  • Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.
                                                                  Yields: 16-by-15-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 1 red onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 canned chipotle in adobo
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No one 19 oz black beans in can
                                                                  • Yes No 1 1/2 tsp pure ancho chile powder
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No four 8 oz center cut salmon fillets
                                                                  • Yes No sour cream
                                                                  • Preheat the oven to 375°. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
                                                                  • Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
                                                                  • In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.
                                                                  • Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
                                                                  • Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the black bean sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup chicken broth
                                                                  • Yes No 1 14 oz reduced fat coconut milk
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 8 oz button mushroom
                                                                  • Yes No 2 tbsp red curry paste
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 1/2 lb shoulder
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
                                                                  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
                                                                  • Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
                                                                  • Sprinkle cilantro on stew; Serve over rice, if desired.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stew

                                                                  The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

                                                                  Ingredients
                                                                  • Yes No 4 cup watercress
                                                                  • Yes No 1 1/2 cup thinly sliced fennel bulb
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp maple syrup
                                                                  • Yes No dash sea salt
                                                                  • Yes No dash black pepper
                                                                  • To prepare salad, combine the first 4 ingredients in a bowl.
                                                                  • To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat

                                                                  To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/3 cup light molasses
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
                                                                  • Preheat oven to 350°.
                                                                  • Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 4 4 oz tilapia fillet
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 16 oz spinach fettuccine
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Preheat oven 425°. Grate zest from lemons to equal 4 tsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 Tbsp. Combine panko, paprika, and 2 tsp. lemon zest in a shallow dish. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan. Drizzle remaining 2 Tbsp. melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork.
                                                                  • Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and sauté 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2 Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt; cook 2 to 3 minutes. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil. Serve with fish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: 30 minutes. These pears are so beautiful, it's hard to believe how easy they are to make. You can also try the recipe with white wine or apple juice instead of the red wine, but the pears won't have the same pastel color.

                                                                  Ingredients
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 4 inch cinnamon stick
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 2 bartlett pear
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • In a 3- to 4-qt. saucepan, combine wine, orange pieces, 1 1/2 cups sugar, the cinnamon, cloves, and 2 cups water and bring to boil over high heat. Add pears, reduce heat to a simmer, and place on top of pears to submerge them in liquid. Cook, covered, until pears are tender when pierced, about 15 minutes.
                                                                  • Meanwhile, in a small bowl, whisk together cheese, cream, and 2 tbsp. sugar until very thick. Serve pear halves in shallow bowls, each with about 1/4 cup of the poaching liquid and a dollop of the sweetened cheese. Save remaining liquid for another use, such as making hot spiced wine, if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                  Pork Carnitas
                                                                   6 h 10 m

                                                                  You'll find this recipe for carnitas, or "little meats," easy on your budget. It calls for pork butt, which is an inexpensive cut of meat, and easily serves half a dozen diners.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp chopped chipotles in adobo
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 lb pork shoulder
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 corn tortillas
                                                                  • Place onion, chipotles and 1/4 cup water in slow cooker. Stir to combine. Using a knife, make incisions all over pork and insert garlic. Season roast with salt and pepper.
                                                                  • Heat a large pan over medium-high heat and add oil. Put roast in pan and brown on all sides, about 8 minutes. Transfer roast to slow cooker. Pour 1/2 cup water into pan and stir over low heat, using a wooden spoon to scrape up browned bits. Pour liquid into slow cooker. Cover and cook on high for 6 hours.
                                                                  • Remove roast from slow cooker and let cool. Shred pork, using two forks to pull meat apart. Return pulled pork to slow cooker and stir to combine with onions, chipotles and juices.
                                                                  • Serve pork with warm tortillas and toppings of your choice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  . Here's one last treat: Airy, barely-there angel food cakelets that practically melt in your mouth, topped with a puff of meringue icing colored pink without a single drop of food dye.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2/3 cup cake flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 large egg whites from egg whites
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg whites from eggs
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp beet powder
                                                                  • Yes No
                                                                  • Heat the oven to 325°F. Lightly grease a muffin pan with baking spray. (You can bake these in paper muffin cups, as I did, but be aware that they will stick to the paper cups. For a cleaner look, bake in a nonstick muffin pan.) In a medium bowl whisk together the confectioner's sugar, cake flour, and salt.
                                                                  • In the bowl of a stand mixer mix the egg whites, water, vanilla extract, and cream of tartar. (You can also do this in a large bowl, using a hand mixer.) Mix on low speed until foamy, then turn the speed to medium and begin to add the granulated sugar in 1 tablespoon increments. Add the sugar very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.
                                                                  • Add the dry ingredients in two installments. Sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold them in carefully, not overmixing. Fold in the second half of the dry ingredients.
                                                                  • Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden. Remove from the oven and let cool completely before removing and icing.
                                                                  • While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, turning the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks.
                                                                  • Beat in the salt and beet powder until the mixture is an even, consistent shade of pink.
                                                                  • Fill a piping bag and frost cupcakes. If desired, toast the top of the meringue with a kitchen torch.
                                                                  Yields: 12and 15 cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 25 1 1/2 inch small peppermint patties
                                                                  • Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
                                                                  • Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
                                                                  • Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
                                                                  • Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
                                                                  • Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
                                                                  Yields: 16
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Cornflakes are the secret to a crisp baked coating. Serve with sautéed mixed veggies, such as squash, zucchini, and carrots, and a green salad. Test Kitchen secret: For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the fillets.

                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 6 oz catfish fillet
                                                                  • Yes No 1 1/2 tsp creole seasoning blend
                                                                  • Yes No 3 cup cornflakes cereal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon
                                                                  • Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
                                                                  • Preheat oven to 425°.
                                                                  • Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
                                                                  • Place crushed cornflakes in a shallow dish.
                                                                  • Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on a wire rack coated with cooking spray in a roasting pan.
                                                                  • Bake at 425° for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.
                                                                  • Note: We tested with Tony Chachere's Original Creole Seasoning.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb penne pasta
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1/4 cup diced sweet onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 10 oz goat cheese
                                                                  • Yes No 6 oz sharp white cheddar cheese
                                                                  • Yes No 1 parmigiano reggiano cheese
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp grated lemon zest
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 3 large egg yolk
                                                                  • Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
                                                                  • Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
                                                                  • Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The melon cools the spice in this fresh, lively summer salad. We like it with shrimp, but it's also good with grilled calamari.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 1/2 cup basil
                                                                  • Yes No 1 1/2 cup mint
                                                                  • Yes No 1 1/2 cup cilantro
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/2 serrano chili pepper
                                                                  • Yes No 3 cup sliced galia melon
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp vietnamese fish sauce
                                                                  • Yes No 1/2 cup roasted, salted cashews
                                                                  • Toss shrimp, herbs, onion, chile, and melon together in a large bowl. Mix together juice, sugar, and fish sauce, then pour over salad. Top with cashews.
                                                                  • Note: Nutritional analysis is per 1 3/4 cups.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 3 15 oz tomato sauce
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 3 16 oz red kidney beans
                                                                  • Yes No 1 black olives
                                                                  • Yes No 1 9.75 oz corn chips
                                                                  • Yes No 1 lb low fat cheddar
                                                                  • Preheat oven to 350°F. Mist a skillet with cooking spray. Sauté beef over medium-high heat until no longer pink, 5 to 7 minutes. Add onion; sauté for 3 minutes. Add garlic; cook for 1 minute. Add chili powder and cumin; cook, stirring, for 2 minutes. Add tomato sauce, lower heat and simmer for 10 minutes. Stir in 2 Tbsp. cilantro.
                                                                  • Mist a deep 9-by-13-inch casserole dish with cooking spray. Spread half of meat in baking dish, then half of beans, half of olives, half of corn chips and half of cheese. Repeat layering with remaining meat, beans, olives, chips and cheese.
                                                                  • Bake for 40 to 45 minutes, until golden and crispy on top and bubbling. Sprinkle with remaining cilantro.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp coarsely chopped flat leaf parsley
                                                                  • Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
                                                                  • Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No one 2 1/2 lb rack of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp finely grated tangerine zest
                                                                  • Yes No 1/2 cup fresh tangerine juice
                                                                  • Yes No 1 small red chili pepper
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat the oven to 400°. In a medium skillet, heat the vegetable oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare meat. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Discard the fat in the skillet. Add the tangerine zest and juice and the chile to the skillet and boil over moderately high heat until the juice is reduced by half, about 2 minutes. Add the stock and boil until reduced by one-fourth, about 1 minute. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
                                                                  • Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
                                                                  Yields: 2 ½
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This mustard herb roasted potatoes recipe is an easy, year-round dish made with readily available, affordable ingredients. Serve them hot and fresh out of the oven, or chill them in the refrigerator for a day and serve them cold as a healthy potato salad.

                                                                  Ingredients
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp mustard
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 glove garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the oven to 400F. Cut the potatoes in half lengthwise and toss them with the remaining ingredients. Arrange the herbed potatoes on a non-stick foil-lined baking sheet and roast them for 35 to 40 minutes, until they are golden brown and tender. Season them with salt, if desired and serve.
                                                                  • This mustard herb roasted potatoes recipe makes 6 to 8 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    foil