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                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2/3 cup shredded monterey jack cheese
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 16 1 lb large shrimp
                                                                  • Yes No 1 garlic clove
                                                                  • Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.
                                                                  • Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
                                                                  • In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.
                                                                  • Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Shoo-Fly Punch
                                                                   1 h 15 m

                                                                  Ginger beer is a nonalcoholic fizzy beverage with a pop of spicy ginger. It's the flavor secret in this spicy but refreshing cocktail.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp bourbon
                                                                  • Yes No 2 tbsp ginger liqueur
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp simple syrup
                                                                  • Yes No 1/4 tsp bitters
                                                                  • Yes No crushed ice
                                                                  • Yes No nonalcoholic ginger beer
                                                                  • Yes No slice garnishes, orange slices, fresh mint sprigs
                                                                  • Stir together first 5 ingredients. Fill 1 (16-oz.) glass or Mason jar with crushed ice. Pour bourbon mixture over ice; top with ginger beer (about 1/3 cup). Garnish, if desired. Serve immediately.
                                                                  • Note: We tested with Maker's Mark Bourbon, Domaine de Canton ginger liqueur, and Reed's Extra Ginger Brew and Goya Jamaican Style Ginger Beer.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brew
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 16 oz reduced fat refried beans
                                                                  • Yes No 1 11.2 oz light stone ground whole wheat wraps
                                                                  • Yes No 9 oz lean deli roast beef
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.
                                                                  • Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.
                                                                  • Young Chefs can:
                                                                  • Top tortillas with roast beef
                                                                  • Measure and sprinkle cheese
                                                                  • Older Chefs can:
                                                                  • Stir together first eight ingredients
                                                                  • Spread beans over wraps
                                                                  • Spoon corn mixture in tortillas
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  I promise, if you didn't know Tomato Soup was in this cake you'd never know. It just tastes like a moist spice cake. Of course, the cream cheese icing makes it taste even better. Want to use a cake mix instead? Try this recipe for Easy Tomato Soup Cake.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 10 oz tomato soup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No cream cheese icing
                                                                  • Preheat oven to 350 degrees F. (325 degrees F. for a dark or glass pan). Grease 13 x 9 baking pan. Mix first set ingredients in a large bowl with a wire whisk. Add second set of ingredients. Completely combine. Pour into pan. Bake for 40 minutes or until done. Cool pan on wire rack. Frost cake with Cream Cheese Frosting only after it's completely cool. *Feel free to substitute nutmeg for one of the spices you don't happen to have. You may also totally substitute the spices with 3 teaspoons Pumpkin Pie or Mixed Spice. Cream Cheese Frosting Recipe
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores... read more Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or online.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 tbsp smoked paprika
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp ground mustard
                                                                  • Yes No 3 2 to 3 lb pork baby back ribs
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 cup apple wood chips
                                                                  • Yes No 8 qt charcoal
                                                                  • Yes No 2 cup bourbon bacon barbecue sauce
                                                                  • Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside.
                                                                  • Remove the thin membrane attached to the underside of the ribs by sliding the tip of a paring knife under the membrane and pulling it up and off with your hands. Rinse the racks, pat dry with paper towels, and set on a baking sheet.
                                                                  • Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes.
                                                                  • Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess water, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the ribs cook). Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Place the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal). If all three rib racks do not fit, cut one rib rack in half and wedge it against the side, making sure it does not sit over the lit charcoal. Cook, covered, making sure the lid’s vent is over the ribs (not the fire), for 30 minutes. Flip the ribs over and rotate their positions. Check the grill temperature: It should be between 250°F and 350°F. If it’s too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. Cover and cook for another 30 minutes.
                                                                  • At this point, the smoke will start to die down. Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over the burning charcoal. Flip the ribs and cook for 15 minutes more. (Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
                                                                  • Slather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours). Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be pink in the center with smoke lines running around the cut areas.) If it does not bend, continue to cook, covered, until it does. (Do not poke the meat with a thermometer.)
                                                                  • Serve the ribs warm with extra sauce.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 3racks, about 45 ribs
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper
                                                                  Ingredients
                                                                  • Yes No 3/4 lb spicy oil marinated
                                                                  • Yes No 1/2 lb roasted red pepper
                                                                  • Yes No 1/4 cup peperoncini
                                                                  • Yes No 1/4 lb soppressata, strips
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Discard the chicken skin and coarsely shred the chicken. You should have about 4 cups of shredded meat.
                                                                  • In a large bowl, combine the chicken with the bocconcini, roasted peppers, peperoncini, soppressata and parsley. In a small bowl, whisk the bocconcini oil with the pickled pepper liquid and season with salt and pepper. Add the dressing to the salad and toss well.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast

                                                                  In this contemporary take on a classic, barley replaces noodles and a sprinkle of lemon zest and parsley brightens the broth.

                                                                  Ingredients
                                                                  • Yes No 10 cup water
                                                                  • Yes No 3 chicken drumsticks and bone in chicken breast
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 sprig thyme
                                                                  • Yes No 12 sprig flat leaf parsley
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 2 tsp olive oil
                                                                  • Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
                                                                  • Meanwhile, cook barley according to
                                                                  • package instructions.
                                                                  • Strain stock, reserving chicken breasts
                                                                  • and discarding all other solids. Remove
                                                                  • meat from bone, and shred into 2-inch
                                                                  • pieces. Reheat stock and chicken in a
                                                                  • saucepan, and stir in salt.
                                                                  • Just before serving, finely chop remaining
                                                                  • parsley with the lemon zest until
                                                                  • combined. Heat oil in a skillet over
                                                                  • medium-high heat. Add sliced garlic,
                                                                  • and cook, stirring, until fragrant but not
                                                                  • browned, about 30 seconds.
                                                                  • Divide barley, stock, and chicken
                                                                  • among 6 bowls. Garnish with sliced garlic
                                                                  • and parsley-lemon mixture.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 1 1/2 lb boneless pork loin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 oregano
                                                                  • Yes No 1 parsley
                                                                  • In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
                                                                  • Set a rack in the upper third of the oven and preheat the oven to 400°. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
                                                                  • Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board.
                                                                  • Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz ricotta cheese
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.
                                                                  • Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 cup olive oil and vinegar dressing
                                                                  • Yes No 8 cup butter lettuce
                                                                  • Yes No 2 anjou pears
                                                                  • Yes No 1 3.5 oz roasted glazed pecan pieces
                                                                  • Stir honey into olive oil-and-vinegar dressing. Place torn butter lettuce and sliced pears in a bowl. Drizzle with dressing, and sprinkle with roasted glazed pecan pieces.
                                                                  • Note: We tested with Naturally Fresh Salad Toppings Roasted & Glazed Pecan Pieces.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup unsweetened pomegranate juice
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 pint blackberry
                                                                  • In a medium saucepan, simmer the first 6 ingredients (through crushed red pepper) until reduced by half and just syrupy (15-20 minutes). Reserve 2 tablespoons of sauce for brushing on chicken; cool the remaining sauce slightly, then gently toss with blackberries.
                                                                  • Preheat grill to medium-high. Place chicken on grill, and cook 5 minutes per side. Brush chicken with the reserved sauce; grill just until chicken is glazed. Serve with blackberries.
                                                                  Yields: 4servings (serving size: 1 chicken breast plus berries)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/4 small lb yukon gold potato
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
                                                                  • Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
                                                                  • Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 5 min., Cook: 3 min., Chill: 3 hrs. These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sparkling wine
                                                                  • Yes No 2 1/4 oz unflavored gelatin
                                                                  • Yes No 2 1/2 cup orange juice
                                                                  • Yes No 1 8 oz orange blossom honey
                                                                  • Yes No garnishes, orange, mint sprigs
                                                                  • Pour Champagne into a large bowl. Sprinkle gelatin over Champagne. Set aside.
                                                                  • Heat orange juice and honey in a small saucepan over medium-high heat 3 minutes or until well blended and thoroughly heated.
                                                                  • Add hot juice mixture to Champagne mixture, and stir 5 minutes or until gelatin dissolves. Pour mixture evenly into 8 Champagne flutes, and chill 3 hours or until set. Garnish, if desired.
                                                                  • Orange Honey-Ade: Combine 2 cups orange juice, 1 1/2 cups water, and 1/3 cup orange blossom honey in a large pitcher. Chill 2 hours. Serve over crushed ice. Prep: 5 min., Chill: 2 hrs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish drop potato dumplings - kartoflane kluski - uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier -- no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe! They are the perfect accompaniment for pumpkin soup or on their own with butter and caramelized onion. View this larger image. Makes enough Drop Potato Dumplings for 8 servings of soup.

                                                                  Ingredients
                                                                  • Yes No 1 large potato
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 8 oz, 3/4 inch thick boneless rib eye steaks
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 lb carrot
                                                                  • Yes No 1 medium romaine lettuce
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1/3 cup salted peanut
                                                                  • Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
                                                                  • In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
                                                                  • With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These Lemon Sugar Cookies feature traditional sugar cookie dough dressed up with tart lemon juice and grated lemon peel. For more delicious cookies, see our complete cookie recipe collection.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
                                                                  • In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended. Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
                                                                  • Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.
                                                                  • Powdered sugar icing. Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.
                                                                  • For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours. Makes about 1 cup.
                                                                  • For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes. Makes about 3/4 cup.
                                                                  • Nutritional analysis is per cookie.
                                                                  Yields: 364-inch cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal

                                                                  This recipe can be multiplied easily.

                                                                  Ingredients
                                                                  • Yes No 3 drop bitters
                                                                  • Yes No 1 sugar
                                                                  • Yes No 1 oz cognac
                                                                  • Yes No 4 oz champagne
                                                                  • Drop bitters onto sugar cube; let soak in. Place sugar cube in a Champagne flute. Add Cognac, and top with Champagne.
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  Ingredients
                                                                  • Yes No 2 red plums, pitted
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tbsp unsalted pistachio
                                                                  • Yes No 3 1 tbsp mint
                                                                  • Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let stand 15 minutes. Serve sprinkled with pistachios and mint.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.

                                                                  Ingredients
                                                                  • Yes No 4 oz hard peppermint candies
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup caster sugar
                                                                  • Yes No 6 tbsp golden syrup
                                                                  • Yes No 3 tbsp dark corn syrup 3 tbsp, honey
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.
                                                                  • Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
                                                                  • Heat cream, sugar, syrup, and honey in a 6"-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
                                                                  • Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.
                                                                  • MAKES 64 CANDIES
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Slow-Roasted Pork
                                                                   5 h 30 m

                                                                  Hunter and metal artist Audwin McGee is a big fan of slow-cooked meats: "You just can't mess up a big hunk of pork. I like to use a bone-in Boston butt or shoulder with good fat content, so it doesn't dry up." His pork is smothered in a garlic-rosemary paste, then cooked at a low temperature for several hours until it's supertender.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 9 lb picnic ham
                                                                  • Yes No 2 lb cipollini onions
                                                                  • Yes No 6 thyme
                                                                  • Preheat the oven to 325°. In a small bowl, mash the garlic with the rosemary, cayenne, 2 tablespoons of the olive oil and 1 teaspoon each of salt and pepper.
                                                                  • Using a sharp paring knife, make 1-inch-deep slits all over the meat. Press as much of the spice paste into the slits as you can and spread the rest all over the skin. Set the pork in a large roasting pan and cover tightly with foil. Roast for 3 hours. Remove the foil and roast for about 1 hour and 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 165°.
                                                                  • Meanwhile, in a medium baking dish, toss the onions with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 1 hour and 15 minutes, until the onions are tender and browned in spots.
                                                                  • Let the pork rest for 20 minutes. Remove the skin. Slice the meat as thinly as possible and serve with the onions.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  There’s something magical that happens when split peas break down into a thick, creamy soup, especially when all the ingredients are just layered into a slow cooker. This soup freezes well, so make a batch and save extra for later. Game plan: The recipe can be prepared through step 1 the night before and refrigerated, covered, in the slow cooker’s insert. This dish was featured as part of our Slow Cooker Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried green peas
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 fresh italian parsley sprigs
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. (At this point you can remove the insert from the slow cooker, cover, and refrigerate up to 12 hours until ready to continue.)
                                                                  • Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
                                                                  • Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine. Taste and season with more salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 5 tsp canola oil
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup prechopped onion
                                                                  • Yes No 1 1/2 tbsp curry powder
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 cup frozen peas and carrots
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
                                                                  • Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
                                                                  • While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
                                                                  • Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
                                                                  • Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb boston butt pork roast, bone in
                                                                  • Yes No 3 tbsp emeril's southwest essence
                                                                  • Yes No 1 1/2 tbsp golden brown sugar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp chipotle chili pepper
                                                                  • Yes No 1 tsp mexican oregano
                                                                  • Place pork roast in a large, shallow baking dish. In a small bowl, mix together Southwest Essence, brown sugar, 1 teaspoon salt, crushed red pepper, chipotle pepper, and oregano. Using your hands, rub spice blend evenly over pork. Loosely cover and refrigerate at least 4 hours and up to overnight.
                                                                  • Transfer pork to a slow cooker. Cover and cook on high until tender and falling apart, about 8 hours, breaking into smaller pieces as it becomes more tender.
                                                                  • Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with salt. Serve meat on nachos or on a toasted bun with your favorite barbecue sauce.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 13
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    emeril's
                                                                    Brands:
                                                                  • Yes No
                                                                    Emeril's

                                                                  Top creamy polenta with a spicy tomato sauce filled with fresh herbs and sun-dried tomato chicken sausage.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 oz sun dried tomato chicken sausage
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup quick cooking polenta
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.
                                                                  • Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The ripeness of your strawberries will determine the thickness of your sauce: Slightly underripe berries have a little more pectin, yielding a thicker, jammy consistency, while very ripe berries result in a more juicy sauce. Either way, no yogurt, piece of toast, pound cake, or ice cream will complain.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb strawberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
                                                                  • Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes.
                                                                  • Remove from heat and skim and discard the foam. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate for up to 3 weeks.
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 1/4 lb sea scallop
                                                                  • Yes No 1/4 lb red snapper fillet
                                                                  • Yes No 1 cup roma tomato
                                                                  • Yes No 1/2 cup spanish green olives
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1/4 cup pickled jalapeño pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 4 tostada shells
                                                                  • Yes No 1/2 medium avocado
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 medium lime
                                                                  • Yes No hot sauce
                                                                    For the marinade:
                                                                  • Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside.
                                                                    For the ceviche:
                                                                  • Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, about 5 minutes.
                                                                  • Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.
                                                                  • When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)
                                                                    To serve:
                                                                  • Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  A delicious haddock recipe with a tasty mushroom cream sauce and bread crumb topping. Bake this haddock in one casserole or individual au gratin dishes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb haddock
                                                                  • Yes No herb seasoning
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup thinly sliced button mushroom
                                                                  • Yes No 2 tbsp sherry
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No salt and pepper
                                                                  • Yes No dash paprika
                                                                  • Yes No 1/4 cup plain bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No cheese
                                                                  • Sprinkle fish pieces with salt, pepper, and dried herb blend. Arrange in a shallow baking dish or individual au gratin dishes or ramekins. In a saucepan, melt 3 tablespoons butter over medium-low heat. Add garlic and mushrooms; slowly sauté until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter. Gradually stir in the cream. Stir in sherry. Continue cooking and stirring until thickened. Add salt, pepper, and paprika, to taste. Spoon over haddock in baking dish or individual dishes. Melt remaining 1 tablespoon butter over low heat; add bread crumbs and stir well to combine. If bread crumbs are plain, add dried parsley flakes or herbs and paprika, if desired. Sprinkle bread crumbs over haddock and sauce. Bake at 375° for about 25 minutes, or until fish flakes easily with a fork. If desired, sprinkle with a little shredded or grated cheese and continue baking for 2 to 4 minutes longer to melt cheese. Serves 4. More Haddock Recipes Baked Haddock with Stuffing Baked Haddock with Spinach Oven Fried Haddock Recipe Broiled Haddock Recipe Baked Stuffed Haddock Easy Haddock Au Gratin Roughy or Haddock Creole Easy Baked Fish - Haddock Haddock Recipe Index Orange Roughy Tilapia Recipes Fish Recipe Index Catfish Recipe Index Seafood Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    slow cook

                                                                  The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 16 large shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3–4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3–4 minutes.
                                                                  • Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3–5 minutes. Squeeze lemon over top. Garnish with parsley.
                                                                  • SERVES 4
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 8 oz fettuccine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp parmesan cheese
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.
                                                                  • Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
                                                                  • Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.
                                                                  • Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 4servings (serving size: 1 1/2 cups shrimp and pasta mixture and 1 1/2 teaspoons cheese)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Close encounters of the sweet kind are coming soon to a kitchen near you. Though you might expect frosted cupcakes to have sugary personalities, don't be fooled. These desserts have a dark side!

                                                                  Ingredients
                                                                  • Yes No one bowl chocolate cupcakes
                                                                  • Yes No swiss meringue buttercream
                                                                  • Prepare chocolate cupcakes according to recipe. Cool completely.
                                                                  • While cupcakes are cooling, make buttercream.
                                                                  • To decorate, use a medium round tip (such as Ateco #12) to pipe a mound of buttercream in the center of cupcake, then outline and pipe a brain design over it.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No four 8 oz, 1 1/2 inch thick beef tenderloin steak
                                                                  • Yes No 2 shallot
                                                                  • Yes No eight 1 inch rosemary
                                                                  • Yes No 10 thyme
                                                                  • Yes No 7 bai makrut (kaffir lime leaves)
                                                                  • Yes No six 1 inch orange zest
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1/3 cup low-sodium soy sauce
                                                                  • Yes No 10 dried thai chiles
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes. Drain the garlic chips on paper towels and reserve the oil; let both cool to room temperature.
                                                                  • Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips.
                                                                  • Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles and the reserved garlic oil. Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours.
                                                                  • Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air. Add the bag to the water and cover with a rack or plate to keep it submerged. Cook the meat in the bag at 135° for 45 minutes, adjusting the heat as necessary to maintain the temperature. Remove the bag from the water. Transfer the steaks to a plate; scrape off the marinade.
                                                                  • In a skillet, melt the butter in the olive oil and heat until nearly smoking. Add the steaks and cook over high heat, turning once, until browned and an instant-read thermometer inserted in the thickest part of the steaks registers 130° for medium-rare, 6 minutes. Serve right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic freezer bag

                                                                  Chow-chow is a traditional Southern relish of summer vegetables cooked in a vinegar mixture. Serve with beans, field peas, ham, grilled chicken, or hamburgers. Or try it over grilled turkey bratwurst, with a side of baked chips. This chow-chow will keep in the refrigerator for up to three weeks; it grows tastier with time. This recipe goes with Grilled Chicken Breast

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup white vinegar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 black peppercorn
                                                                  • Yes No 6 whole allspice, ground
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 4 cup chopped tomato
                                                                  • Yes No 2 cup chopped green cabbage
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Combine first 5 ingredients in a large saucepan; bring to a boil. Cook 1 minute. Add tomato and remaining ingredients; bring to a boil. Cook 20 minutes, stirring occasionally. Cool to room temperature; discard cinnamon. Place tomato mixture in a medium bowl; cover and chill.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bow tie pasta (farfalle)
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 6 oz cans light tuna
                                                                  • Yes No parmesan cheese
                                                                  • Cook pasta in boiling salted water until almost done, about 8 minutes. Add the carrots and peas to the pot and continue cooking until pasta and carrots are firm-tender, about 2 minutes. Transfer pasta with carrots and peas along with the bell pepper to a large bowl. Whisk together the oil, vinegar, shallot, thyme, and salt and freshly ground pepper to taste. Drizzle over pasta and toss with capers and tuna. Taste and adjust seasonings. Divide among four bowls and shave or grate Parmesan over top.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    grate

                                                                  Looking for a simple dessert for two? Try this easy recipe featuring mango, yogurt, brown sugar, and lime juice. Broiling this treats gives you a gooey, sweet brown sugar topping that pairs well with the slightly tart mango and vibrant lime.

                                                                  Ingredients
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 lime zest
                                                                  • Yes No 1/2 cup vanilla yogurt
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tsp butter
                                                                  • Heat broiler. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit. Remove the skin and cut the fruit into bite-size pieces. Divide between 2 small ramekins and stir in the lime zest. Top with the yogurt and brown sugar and dot with the butter. Spritz with the lime juice. Broil 2 to 3 minutes or just until the topping melts and browns.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen raspberries
                                                                  • Yes No 1/2 gallon lemonade
                                                                  • Defrost a 12 oz. bag frozen raspberries in a strainer over a bowl. Puree berries and liquid in a blender; strain. Stir into 1/2 gallon lemonade. Garnish with mint leaves and lemon wedges, if desired. Serves 8.
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup raspberry vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 large red onion
                                                                  • Yes No 1 3/4 lb center cut beef tenderloin
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 tbsp pink peppercorns
                                                                  • Yes No one 750 milliliter light bodied rosé
                                                                  • Yes No 1/4 tsp corn starch
                                                                  • Preheat the oven to 350°. In a large bowl, stir the vinegar with 1/4 cup of the sugar and 1 tablespoon of salt until the sugar and salt are dissolved. Add the onions and let stand at room temperature, stirring occasionally, until softened, about 1 hour. Drain the onions, reserving the pickling liquid.
                                                                  • Meanwhile, rub the beef with the oil and set it in a small roasting pan. Season with salt and pat with 1 tablespoon of the peppercorns. Roast on the lowest rack of the oven for about 40 minutes, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the roast to a board and let rest for 30 minutes.
                                                                  • In a saucepan, combine the rosé with the remaining 2 tablespoons of sugar and boil over high heat until reduced to 1/2 cup, about 20 minutes. Add 1/4 cup of the pickling liquid and bring to a simmer. Add the cornstarch slurry and the remaining peppercorns and cook until thickened, about 1 minute.
                                                                  • Slice the meat, removing the strings. Transfer to plates and top with the onions. Drizzle with the sauce and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 qt milk
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1 lb mascarpone cheese
                                                                  • Yes No 3 tbsp calvados
                                                                  • Yes No 1 1/4 1/4 lb lb gingersnap cookie
                                                                  • In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
                                                                  • In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
                                                                  • Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
                                                                  • Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 19 oz black beans in can
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes. Turn and move to the sides of the skillet. Add the bell pepper and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring, until the bell pepper is slightly softened and the chicken is cooked through, about 4 minutes. Transfer the chicken and vegetables to individual plates and return the skillet to medium heat. Add the beans, cumin, 1/4 teaspoon salt, and the remaining oil. Cook until heated through, about 2 minutes. Serve with the chicken and rice. Upgrade: Brighten the flavor of the coconut rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Some of the best cocktails require just two ingredients, making them easy to remember. All you need here is a good-quality limoncello and a bottle of bubbly for a crowd-pleasing alternative to a Mimosa. What to buy: Look for a limoncello that’s flavorful but not sickly sweet, such as Caravella, or make your own. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! story.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz limoncello
                                                                  • Yes No 5 oz cava brut
                                                                  • Pour limoncello into a champagne flute, top with cava, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The part of paella I couldn't dare change is the socarrat —the crisp browned rice on the bottom of the pan. The crust won't form until all of the liquid from the clams and the tomatoes has boiled off, so be patient with that last step: I promise you, it's worth it.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 cup chopped yellow onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup uncooked short grain brown rice
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 2 littleneck lb clam
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 8 lemon
                                                                  • Preheat oven to 450°.
                                                                  • Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
                                                                  • Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells.
                                                                  • Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 1 1/4 cups rice mixture and about 7 clams)
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty of napkins close by. Chef Jesse Cool likes to tuck the maple apples in with the ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.

                                                                  Ingredients
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No eight thick, 1/2 inch slice hand slices from a of white bread
                                                                  • Yes No dijon mustard
                                                                  • Yes No 6 oz gruyère cheese
                                                                  • Yes No 1/2 lb smoked ham
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
                                                                  • In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
                                                                  • In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Cherry Clafoutis
                                                                   1 h 30 m

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

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

                                                                  Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.

                                                                  Ingredients
                                                                  • Yes No 1 satsuma orange
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 cup dry gin
                                                                  • Yes No 1/2 cup fresh satsuma orange juice
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • Yes No satsuma orange rind
                                                                  • Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm.
                                                                  • Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1/2 5 lb small watermelon
                                                                  • Yes No 3 tbsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup vinegar
                                                                  • Yes No 2 star anise
                                                                  • Remove rind from watermelon, leaving a small amount of red flesh attached to rind. Reserve watermelon flesh for another use. Peel rind, and cut into 1-inch cubes (about 5 cups cubed). Place in a large bowl.
                                                                  • Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours. Drain; rinse well.
                                                                  • Combine rind, sugar, next 2 ingredients, and 3/4 cup water in a large Dutch oven. Bring to a boil; remove from heat. Cool completely (about 1 hour), stirring occasionally. Cover and chill 24 hours before serving. Store in refrigerator up to 1 week.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 1qt.
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Try on toasted potato rolls. Make it a meal with oven-baked French fries and a salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 lb ground turkey breast
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp minced sweet gherkin pickle
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 1 oz dinner roll
                                                                  • Yes No 6 curly lettuce leaves
                                                                  • Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
                                                                  • Thaw patties overnight in refrigerator.
                                                                  • Preheat oven to 400º.
                                                                  • Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
                                                                  • Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz gin
                                                                  • Yes No 1 oz dry
                                                                  • Yes No 2 dash orange
                                                                  • Yes No 1 lemon
                                                                  • Fill a pint glass with ice. Add the gin, vermouth and bitters and stir well. Strain into a chilled martini glass or coupe and garnish with the lemon twist or olive.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb unsalted butter
                                                                  • Yes No 8 large egg
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 1 tbsp finely grated lime zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • To make the crust: Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.
                                                                  • Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.
                                                                  • To make the filling: In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.
                                                                  • Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares.
                                                                  Yields: 48
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 4 4 oz mahi mahi fillets
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No nectarine avocado salsa
                                                                  • Yes No zesty sour cream
                                                                  • Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.
                                                                  • Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.
                                                                  • Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 14 1/2 oz chicken broth
                                                                  • Yes No 1 lb mustard greens
                                                                  • Yes No 1/2 lb collard greens
                                                                  • Yes No 1/2 lb fresh turnip greens
                                                                  • Yes No 1 large onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 tbsp crushed red chili pepper
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 2 cup diced potato
                                                                  • Yes No 1 cup diced purple onion
                                                                  • Yes No 1 cup diced turnip
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring first 7 ingredients to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, stirring occasionally, 1 hour.
                                                                  • Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and return to skillet. Add diced potato and next 4 ingredients; cook over medium-high heat, stirring often, 10 minutes. Stir into greens mixture, and cook over low heat, stirring occasionally, 45 minutes. Stir in salt and pepper. Serve with cornbread.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 6quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If these local favorites are not at your market, try jalapeños instead.

                                                                  Ingredients
                                                                  • Yes No 1 lb padrón peppers
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No sea salt
                                                                  • Preheat grill to medium-high heat (350° to 400°). Brush peppers with olive oil, and sprinkle with sea salt. Grill, turning occasionally, 5 to 7 minutes or until skin slightly blisters. Sprinkle with additional sea salt, if desired.
                                                                  Yields: 8appetizer servings
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 14 oz italian
                                                                  • Yes No bread
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat oven to 500°F. Line a large, rimmed baking sheet with foil. Arrange bread, cut side up, on baking sheet.
                                                                  • Melt butter in a small pan over medium heat. Add garlic, salt, pepper and oregano; cook, stirring once or twice, until garlic is fragrant, 1 to 2 minutes.
                                                                  • Use a pastry brush to spread garlic butter evenly over bread. Sprinkle evenly with cheese. Bake until bread is golden, 8 to 10 minutes. Cut loaf halves into thick slices and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These crunchy chips are sprinkled with za'atar, the Middle Eastern spice blend made with sumac, sesame seeds and dried herbs. Za'atar can also be rubbed on meat and vegetables or mixed into marinades. Look for it at kalustyans.com.

                                                                  Ingredients
                                                                  • Yes No 1 6 inch pocket pitas
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp za'atar
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No salt
                                                                  • Preheat the oven to 350°. Brush the split pitas all over with the olive oil and sprinkle with the za'atar and paprika; season with salt. Cut each pita into 6 wedges. Arrange the wedges on a baking sheet and bake for about 20 minutes, until golden and crisp. Let cool.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.

                                                                  Ingredients
                                                                  • Yes No 2 cup ice cube
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 6 tbsp chopped avocado
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp triple sec
                                                                  • Yes No 4 lime
                                                                  • Combine first 8 ingredients in a blender; process until smooth.
                                                                  • Divide the mixture evenly among 4 glasses. Serve drinks with lime wedges, if desired. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Coho salmon, also called silver salmon, is less prized and therefore less expensive than sockeye or king salmon. All the better for us, because it’s delicious. In this recipe by Chef Barton Seaver, cinnamon and orange complement a sweet potato salad that stands up nicely to the bold flavors of the fish. What to buy: If you can’t find coho salmon, this dish is delicious with any variety of fresh salmon.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 tbsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 4 5 oz fresh, skinless coho salmon fillets
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 1 cup yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 2 tsp diced oregano
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 medium, 1/4 cup orange
                                                                  • Yes No 2 tbsp red wine
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No watercress
                                                                    For the salmon:
                                                                  • In a dish just large enough to hold the fillets in a single layer, mix together the brine: Combine the cold water, salt, and sugar and stir to dissolve. Add the salmon fillets, making sure they are submerged in the brine. Refrigerate for 15 to 20 minutes.
                                                                  • Meanwhile, heat the oven to 275°F and arrange a rack in the middle.
                                                                  • Remove the fish from the brine and pat dry with paper towels. Brush all over with the olive oil and place in a single layer in a baking dish.
                                                                  • Bake until just cooked through, about 20 to 25 minutes.
                                                                    For the salad:
                                                                  • Meanwhile, cut the sweet potatoes (do not peel them) into 3/4-inch dice. Place them in a medium saucepan and cover with cold water. Add the onion, season with a few generous pinches of salt, and stir to combine. Bring to a boil over high heat and gently boil until the sweet potatoes can be easily pierced with the tip of a knife, about 10 minutes total. Drain the sweet potatoes and onions in a colander and let cool slightly.
                                                                  • Transfer the sweet potatoes and onions to a medium bowl, add the mayonnaise and orange zest, season with salt and pepper, and gently toss to coat, being careful not to break up the sweet potatoes. Taste and season with additional salt and pepper as needed.
                                                                    For the sauce:
                                                                  • Heat the olive oil in a small frying pan over medium heat until shimmering. Add the shallots and cook until just softened, about 2 to 3 minutes. Add the oregano and cinnamon, stir to combine, and cook until fragrant, about 1 minute.
                                                                  • Add the orange juice and red wine and cook until the alcohol smell has cooked off and the sauce has been reduced by about half. Taste and season with salt and pepper as needed.
                                                                    To serve:
                                                                  • Divide the warm sweet potato salad among 4 serving plates and place a salmon fillet on top. Spoon the sauce over the salmon and garnish with a few sprigs of watercress or arugula.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We couldn't believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden. Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp coarsely chopped rosemary
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 lb halibut
                                                                  • Yes No 4 1 1/2 inch cup cubes crusty bread
                                                                  • Yes No 3 oz pancetta
                                                                  • Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
                                                                  • Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.
                                                                  • Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times.
                                                                  • Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.
                                                                  • *You will need 4 metal skewers, each 10 in. long, for the kebabs.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower, stem and, florets
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
                                                                  • Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
                                                                  • For a garnish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground turkey breast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 cup chopped pimiento stuffed green olives
                                                                  • Yes No 1/2 16 oz mixed pickled vegetables
                                                                  • Yes No 2 tbsp italian dressing
                                                                  • Yes No slice toppings, salami, ham, and provolone cheese slices
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Combine first 5 ingredients gently. Stir olives into meat mixture. Shape mixture into 6 (5-inch) patties.
                                                                  • Grill, covered with grill lid, 6 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°. Pulse pickled vegetables and Italian dressing in a food processor until coarsely chopped. Serve burgers on Homemade Hamburger Buns. Top each burger with vegetable mixture and salami, ham, and provolone cheese slices.
                                                                  • Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 10 oz green bean
                                                                  • Yes No 2 15 to 19 oz canned cannellini bean
                                                                  • Yes No 1 pint cherry
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp grated lemon peel
                                                                  • Yes No salt and pepper
                                                                  • Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels.
                                                                  • In a large bowl, toss together ingredients; season with salt and pepper. Let stand at least 15 minutes and up to 2 hours before serving at room temperature.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb pacific cod
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup corn flakes
                                                                  • Yes No 1 small broccoli
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat oven to 400° F. Rub the cod with the oil and season with 1/4 teaspoon salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes. Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Stir in the Parmesan and 1/4 teaspoon salt. Divide the fish and broccoli among individual plates. Serve with the butter sauce in small ramekins for dipping.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 1/2 cup light mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 10 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 1/2 cup dry roasted peanut
                                                                  • Yes No 1/2 cup packed shredded coconut
                                                                  • Place chicken in a skillet and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.) Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk. When cool enough to handle, shred chicken into small pieces using your fingers.
                                                                  • Blend mayonnaise with sour cream in a medium bowl. Stir in lime juice, relish and celery. Add chicken, pineapple, oranges and peanuts. Season with salt and pepper. Gently fold to blend and coat ingredients. Refrigerate until ready to serve. Sprinkle with coconut just before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer