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                                                                  Ingredients
                                                                  • Yes No 1 6 cup small country style white bread
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 cucumber
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 tsp sliced almond
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 cup seedless green grape
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 lb shrimp
                                                                  • In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
                                                                  • In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
                                                                  • Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
                                                                  • Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  Empanadas are Mexican-style pastries filled with meat, vegetables, or even dessert. This family-sized version is known as an empanada gallega. It's served in wedges like a stuffed pizza. Pork Carnitas would also be a delicious filling. Leftovers are best reheated in the oven.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 cup sliced green bell pepper
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup beef carnitas
                                                                  • Yes No 9 tbsp water
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
                                                                  • Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
                                                                  • Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
                                                                  • Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam

                                                                  The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

                                                                  Ingredients
                                                                  • Yes No 3 part prosecco
                                                                  • Yes No 1 part frozen and white peach purée
                                                                  • Variations:
                                                                  • Tiziano: Substitute good white grape juice for the Peach Purée.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 3 lb small zucchini
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tbsp finely shredded basil
                                                                  • Yes No 2 cup crushed ice
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup baby arugula
                                                                  • In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
                                                                  • Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
                                                                  • Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.

                                                                  Ingredients
                                                                  • Yes No 3 cup sliced asparagus
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 tsp thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
                                                                  • Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
                                                                  • Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).
                                                                  • CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg
                                                                  • Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.
                                                                  • CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  can vary seasonings: Tony's, italian

                                                                  Ingredients
                                                                  • Yes No 1 hidden valley ranch mix
                                                                  • Yes No 1 1/3 cup oil
                                                                  • Yes No 2 1/2 tbsp red bell pepper
                                                                  • Yes No 1 lb saltine cracker
                                                                  • Mix oil, dressing mix, garlic and red pepper. Pour mixture over crackers which have been placed in a large bowl. Cover tightly and toss occasionally.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    hidden valley
                                                                    Brands:
                                                                  • Yes No
                                                                    Hidden Valley

                                                                  The Twist: A short-order breakfast special gets an easy hands-off finish in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz french bread
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
                                                                  • Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
                                                                  • Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
                                                                  • Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large strawberry
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz lemon juice
                                                                  • Yes No 1 1/2 oz water
                                                                  • Yes No 2 lemon
                                                                  • In a cocktail shaker, muddle the strawberries. Add ice and the lemon juice, water and Simple Syrup. Shake well and strain into an ice-filled highball glass. Garnish with the lemon wedges.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
                                                                  • Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 8 oz white chocolate
                                                                  • Yes No 2 tbsp orange marmalade, very
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Preheat the oven to 350°. Butter and flour two 9-inch round cake pans.
                                                                  • Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.
                                                                  • Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.
                                                                  • In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners' sugar into 1 cup of the White Chocolate Buttercream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Buttercream. Garnish with the white chocolate-dipped Candied Orange Peels and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  by Isa Chandra Moskowitz and Terry Hope Romero! This recipe is a perfect example of the kind of effortless vegan cooking that the book is all about. It uses basic ingredients, comes together in a snap, and is so tasty we were stealing fork-fulls straight from the pan!

                                                                  Ingredients
                                                                  • Yes No serves 4
                                                                  • Yes No time, 35 minutes
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tbsp all purpose flower
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 hot red chile pepper
                                                                  • Yes No 1/2 lb broccoli floret
                                                                  • Yes No 1/4 cup vegetable broth
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Prepare the udon first: Cook the udon according to the package directions, about 5 minutes. Drain and rinse well with cold water.
                                                                  • Return to the udon noodles - if they're sticking together, rinse briefly in warm water and drain. Add the udon to the stir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2 to 3 minutes. It may help to use two large spatulas or extra-large chopsticks (the ones that come with some wok kits) while doing this.
                                                                  • Whisk 1/4 cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.
                                                                  Cuisine:YesNojapanese
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This cake doesn’t require any intricate steps or complex baking techniques. Just whip up some Rice Krispies Treats mixture, press it into molds, and use the results as building blocks for a unique cake. Special equipment: For molds you can use baking pans, boxes, mixing bowls, plastic storage containers, or whatever you can think of. Just make sure the molds are clean. Line them with waxed paper, then lightly coat the waxed paper with nonstick cooking spray. Game plan: After you have removed the mixture from the molds, stack them any way you like and decorate with your favorite candies, like jelly beans or M&M’s (you can even order custom-printed M&M’s on the web). Use store-bought royal icing (a sugar-and-egg-white glaze) to adhere the candies to the cake.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp salted butter
                                                                  • Yes No 1 mini lb miniature marshmallow
                                                                  • Yes No 8 cup rice krispies cereal
                                                                  • In a large pot, heat the butter over low heat until melted. Add the marshmallows and stir constantly until melted and thoroughly combined with the butter. Turn off the heat.
                                                                  • Stir the cereal into the marshmallow mixture, mixing until the cereal is evenly coated.
                                                                  • Using a buttered spatula or buttered waxed paper, press the mixture into molds. Let cool.
                                                                  • Remove the cakes from molds, stack them, and decorate as desired.
                                                                  Yields: 13servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  Ingredients
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 thick slice applewood smoked bacon
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 sage
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt and white pepper
                                                                  • Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
                                                                  • In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper.
                                                                  • Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20 to 25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbsp. water at a time, if necessary, to prevent scorching.
                                                                  • Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 27 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1/2 cup jicama
                                                                  • Yes No 1/3 cup sliced kumquat
                                                                  • Yes No 2 medium mango
                                                                  • Yes No 2 tangerine
                                                                  • Yes No 2 blood orange
                                                                  • Yes No 1 pear
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 coarse tsp sea salt
                                                                  • Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The key to this sauce is the sugar's color. You're looking for a large patch of golden-colored sugar (this usually develops in one section of the saucepan).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Pour sugar into a heavy 3.5-quart saucepan. Stir in 1/4 cup water and corn syrup. Bring mixture to a boil over medium heat; cook without stirring for 15 to 18 minutes, or until mixture turns golden. Reduce heat to low and swirl mixture around pan until it turns golden amber in color.
                                                                  • Slowly add cream and buttermilk, stirring constantly with a long wooden spoon (be careful, mixture will bubble up). Stir in butter. Remove from heat and stir in bourbon. If caramel begins to clump and harden, return to low heat and stir until smooth.
                                                                  Yields: 2cups (serving size: 2 tbsp.)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 small lb parsnip
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 325°. Pour the olive oil into a 9-by-13-inch baking dish. Add the parsnips and ginger, season with salt and pepper and toss to coat. Cover with foil and bake for 40 minutes, until the parsnips are tender. Serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp pecorino romano cheese
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add thyme, garlic, and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Add black pepper and salt. Sprinkle with pecorino Romano cheese.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.

                                                                  Ingredients
                                                                  • Yes No 4 tsp peanut oil
                                                                  • Yes No 1 2 1/2 lb sirloin tip roast
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 5 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1/4 cup thinly sliced ginger
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 star anise
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 2 cup carrot
                                                                  • Yes No 4 1 3/4 lb baby bok choy
                                                                  • Yes No 12 oz fresh uncooked chinese egg noodles
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
                                                                  • Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 8 oz salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb fresh cheese tortellini
                                                                  • Yes No 3/4 cup light mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1/2 cup diced basil
                                                                  • Preheat grill to high; oil grate. Sprinkle salmon with pepper. Grill salmon, turning once, until cooked through and easily flaked with a fork, about 12 to 15 minutes total.
                                                                  • Meanwhile, bring a pot of salted water to a boil. Cook tortellini according to package label directions, about 7 minutes. Drain and run under cold water, then drain again.
                                                                  • In a large bowl, whisk together mayonnaise and lemon juice. Mix in tortellini and peas to coat. Season with salt. Gently stir in salmon and basil and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/3 oz frozen gin
                                                                  • Yes No 1 oz sweet
                                                                  • Yes No 1 orange
                                                                  • Fill a rocks glass with ice. Add the gin, vermouth and Campari and stir well. Garnish with the orange wheel.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  There’s just something about creamed spinach: A mere handful of ingredients yield a side dish that’s simple, satisfying, and indulgent. This recipe was featured as part of our Thanksgiving Southern-Style menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 48 oz baby spinach
                                                                  • Yes No cayenne pepper, ground
                                                                  • In a small saucepan over medium heat, combine onion and cream. Let simmer until cream is reduced by half and thickened and onion is soft, about 10 minutes.
                                                                  • Heat a large pot or Dutch oven over medium heat and add about a quarter of the spinach. Cook in the dry pot, stirring occasionally, until wilted. Add more spinach to the pot and repeat until all the spinach is wilted.
                                                                  • Drain off all the excess liquid released by the spinach and return the pot to the stove. Add the reduced cream mixture and stir to combine. Season well with salt and cayenne pepper. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 jumbo shrimp
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 large egg white
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No pineapple salsa
                                                                  • Peel shrimp, leaving tails on, and devein.
                                                                  • Pour oil into a Dutch oven to a depth of 3 1/2 inches. Heat oil to 350°.
                                                                  • Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in a separate shallow dish; place coconut in another shallow dish. Coat shrimp with cornstarch, shaking off excess. Dip shrimp in egg white mixture; dredge in coconut.
                                                                  • Fry shrimp, in 2 batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.
                                                                  Cuisine:YesNomaui
                                                                  Yields: 12
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Baked apple sweetened with raisins, orange juice, and cinnamon is graced with a simple crumb topping. For a sweeter flavor, try Braeburn apples.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup diced granny smith apple
                                                                  • Yes No 1 tbsp golden raisin
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon), tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375° for 30 minutes or until golden brown.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 lb frozen blueberry
                                                                  • Yes No 2 1/4 oz all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 375°.
                                                                  • Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
                                                                  • Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine

                                                                  To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.

                                                                  Ingredients
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup non-fat powdered milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No dash salt
                                                                  • Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.
                                                                  • Preheat oven to 300°.
                                                                  • Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.
                                                                  • Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
                                                                  • Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
                                                                  • Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.
                                                                  • Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.
                                                                  Yields: 4servings (serving size: 1 crème brûlée)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No crunchy granola
                                                                  • Yes No dried fruit
                                                                  • MAKE THE CAKE: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
                                                                  • In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
                                                                  • In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
                                                                  • Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
                                                                  • MEANWHILE, MAKE THE FROSTING: In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
                                                                  • Frost the cooled cupcakes, top with the granola and dried fruit and serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cupcakes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Pea sprouts, with their delicate, sweet flavor, are the epitome of spring. Toss them with mushrooms, fennel, and herbs for a simple, elegant salad that’s perfect on its own or served with scallops in vodka sauce. What to buy: Pea sprouts can be found at gourmet grocery stores and farmers’ markets. Depending on where you live, you may be able to find them year-round, but they peak in the springtime. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1 small fennel bulb, and paper thin
                                                                  • Yes No 6 oz cremini mushrooms, and caps
                                                                  • Yes No 1/4 cup thinly sliced chives
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 8 oz pea sprouts
                                                                  • Combine all ingredients except pea sprouts in a large, nonreactive bowl and toss together. Cover and allow to marinate in the refrigerator until the mushrooms are slightly softened and have soaked up some of the vinaigrette, about 10 minutes.
                                                                  • Add pea sprouts, toss thoroughly to coat, and serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 30 minutes; Cook: 15 minutes; Chill: 4 hours; Bake: 7 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup sweetened shredded coconut
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 9 inch coconut piecrust
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup unsweetened shredded coconut
                                                                  • Yes No 4 to 6 oz garnish, 1 white chocolate, shave
                                                                  • Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
                                                                  • Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.)
                                                                  • Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
                                                                  • Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: When purchasing saffron, choose threads rather than powder, which is too often adulterated with turmeric. Nigella seeds can be found in Middle Eastern or Asian markets and online from Kalustyan’s.

                                                                  Ingredients
                                                                  • Yes No 4 cup long grain basmati rice
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp yogurt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 tsp saffron
                                                                  • Yes No 1 tsp nigella seeds
                                                                  • Pick over the rice. Basmati rice like any other old rice contains many small solid particles. This grit must be removed by picking over the rice carefully by hand.
                                                                  • Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean. When washed rice is cooked it gives off a delightful perfume that unwashed rice does not have. If using long-grain American or Texmati rice, it is not necessary to soak or wash five times. Once will suffice.
                                                                  • After washing the rice it is then desirable but not essential to soak it in 8 cups of water with 2 tablespoons of salt for 2 to 24 hours. Soaking and cooking rice in a lot of salt firms it up to support the long cooking time and prevents the rice from breaking up. The grains swell individually without sticking together. The result is a light and fluffy rice known as the Pearls of Persian Cuisine.
                                                                  • Bring 8 cups of water with 2 tablespoons salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Bite a few grains. If the rice feels soft, it is ready. Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups of cold water.
                                                                  • In a bowl, mix 3 spatulas of rice, 2 tablespoons yogurt, 3/4 cup butter or oil, 1/2 cup water, a few drops of dissolved saffron water, and the cumin seeds.
                                                                  • In the pot, spread the yogurt-rice mixture over the bottom of the pot and pack down. This will help to create a tender golden crust ( tah dig ) when rice is cooked.
                                                                  • Take one spatula full of drained rice at a time and gently place it on top of the yogurt and rice mixture, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand and enlarge. Poke one or two holes in the rice pyramid with the handle of a wooden spatula.
                                                                  • Cover and cook rice for 10 to 15 minutes over medium-high heat in order to form a golden crust.
                                                                  • Dissolve the remaining butter in 1 cup hot water and pour over the rice pyramid. Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over medium-low heat.
                                                                  • Remove the pot from heat. Allow to cool on a damp surface for 5 minutes without uncovering it. This helps to free the crust from the bottom of the pot. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together unmolding the entire mount onto the platter. The rice will emerge as a golden crusted cake. Serve in wedges. The second way is to put 2 tablespoons of rice in a dish, mix with remaining saffron water, and set aside for garnish.
                                                                  • Gently taking one spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice into a cone. Sprinkle the saffron rice garnish over the top.
                                                                  • Detach the layer of crust from the bottom using a wooden spatula. Place into a small platter and serve on the side or arrange it around the rice. Nush-e Jan!
                                                                  Cuisine:YesNopersian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp minced crystallized ginger
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 oz white baking chocolate
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
                                                                  • Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.
                                                                  • Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Eight-year-old Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.

                                                                  Ingredients
                                                                  • Yes No 1 tsp pure chile powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 whole chicken breast (boneless, skinless)
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 8 flour tortillas, warmed in the microwave
                                                                  • Yes No lettuce, cheddar cheese, salsa and sour cream
                                                                  • In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
                                                                  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
                                                                  • Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 16 large garlic clove
                                                                  • Yes No 4 lemon
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp red bell pepper
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 18 lb bone in fresh ham
                                                                  • Preheat the oven to 325°. In a food processor, process the pancetta until finely ground. Transfer the pancetta to a plate. Add the garlic, lemon zest, rosemary, red pepper, fennel, black pepper, 2 teaspoons of salt and the olive oil to the food processor and pulse until the garlic is finely chopped. Add the pancetta and pulse until the paste is well blended.
                                                                  • Set the ham skin side down on a work surface. Using a sharp knife, slash the meat at regular intervals. Season the meat lightly with salt. Spread the spice paste all over the meat and in the slashes. Fold the leg back together and with long, thick bamboo skewers, thread the leg closed at 2-inch intervals to keep the leg sealed. Set the leg skin side up. Cut a crosshatch pattern in the skin and fat. Season the skin and fat generously with salt and transfer the ham to a large roasting pan.
                                                                  • Bake the ham in the lower third of the oven for 2 hours and 45 minutes, rotating the pan twice. Increase the oven temperature to 375° and continue to roast the ham for about 2 hours longer, rotating the pan twice. The ham is done when an instant-read thermometer inserted in the thickest part of the meat registers 170° and the skin is very crisp. Transfer the ham to a carving board to rest for 25 to 30 minutes.
                                                                  • Pour the pan juices into a small saucepan and skim off the fat; keep warm.
                                                                  • Carve the ham into 1/3-inch-thick slices and serve with the crunchy skin. Pass the warm pan juices at the table.
                                                                  Yields: 13
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the roast into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.

                                                                  Ingredients
                                                                  • Yes No 4 tsp sweet hungarian paprika
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 2 lb boneless pork loin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup diced canadian bacon
                                                                  • Yes No 14 cup thinly sliced cabbage
                                                                  • Yes No 2 1/2 cup thinly sliced onion
                                                                  • Yes No 3/4 cup thinly sliced carrot
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1 12 oz dark lager
                                                                  • Preheat oven to 350°.
                                                                  • Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
                                                                  • Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No 2 oz bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 golden delicious apple
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 slice baguette
                                                                  • Yes No small sage
                                                                  • In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming. Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes. Transfer the livers to a small bowl.
                                                                  • Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
                                                                  • Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer. Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
                                                                  • Add 1/4 cup of the apple mixture to the bacon. Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth. With the machine on, add the remaining 4 tablespoons of butter and puree until creamy. Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse). Season with salt and pepper and refrigerate until firm, at least 30 minutes.
                                                                  • Spread the chicken liver mousse on the baguette toasts. Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24crostini
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hands-on Time: 25 min.; Total Time: 2 hr. Use a serrated knife to trim top and sides of cake.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz duncan hines moist deluxe red velvet cake mix
                                                                  • Yes No 1/2 cup seedless raspberry jam
                                                                  • Yes No 1 16 oz duncan hines creamy homestyle cream cheese frosting
                                                                  • Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
                                                                  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
                                                                  • Invert cake onto a cutting board. Cut off rounded top of cake. Trim and discard edges of cake.
                                                                  • Cut cake in half crosswise. Cut each piece in half horizontally. Carefully lift top piece off of each cake half.
                                                                  • Stir jam in a small bowl until smooth and spreadable. Spread jam over bottom halves of cakes. Replace top halves of cakes. Cut each cake half into 12 squares. Transfer petits fours to a serving platter or cake pedestal.
                                                                  • Remove lid and foil from frosting. Microwave frosting at HIGH 20 seconds, stirring after 10 seconds. Stir until smooth and spreadable. Transfer frosting to a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe frosting onto top of petits fours, allowing frosting to drip down sides.
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines

                                                                  Try a variety of cookie cutters for a beautifully festive presentation.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp water
                                                                  • Yes No 1 tsp light colored corn syrup
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Preheat oven to 375°.
                                                                  • To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.
                                                                  • Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.
                                                                  • Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.
                                                                  • Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.
                                                                  • To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.
                                                                  Yields: 24servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 2 8 oz rectangular blocks pepper jack cheese
                                                                  • Yes No 8 wood coffee stirrers
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 2 tbsp jalapeño chili pepper
                                                                  • Yes No roasted tomato salsa
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, cut each block of cheese widthwise into 8 pieces. Skewer each piece of cheese lengthwise with the coffee stirrers (try to keep the sticks aligned in the center of the cheese), leaving about 1 1/2 inches of the stirrer exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, honey, sugar, and jalapeños together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a cheese piece into the glass of batter by holding the stirrer and rotating the cheese as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more cheese pieces. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the cheese dogs to the wire rack on the baking sheet and place in the oven. Using a slotted spoon, remove any fried, stringy pieces of cheese from the surface of the oil.
                                                                  • Repeat with the remaining cheese pieces, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few cheese pieces, you may need to tilt the glass sideways while rotating the cheese to evenly coat it with batter.) Serve immediately with salsa for dipping.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16pieces
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 large ancho chili pepper
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No one 28 oz canned crushed tomatoes
                                                                  • Yes No 1 cup percent milk
                                                                  • Yes No 2 dozen cherrystone clams
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No one 10 oz frozen corn kernels
                                                                  • Yes No 1 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 lb skinless halibut fillet
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No oyster crackers
                                                                  • In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.
                                                                  • Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.
                                                                  • Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.
                                                                  • Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.
                                                                  • Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped celery
                                                                  • Yes No 1/2 cup prechopped red bell pepper
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3 oz andouille
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
                                                                  • To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cake flour
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No fluffy coconut frosting
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Preheat oven to 350°.
                                                                  • Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
                                                                  • Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
                                                                  • Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
                                                                  • Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.
                                                                  • (Totals include Fluffy Coconut Frosting.)
                                                                  Cuisine:YesNoasian
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 inch ginger
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No 1 scallion, white part only
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp sriracha sauce
                                                                  • Yes No 48 dumpling wrappers
                                                                  • Yes No corn starch
                                                                  • Yes No 2 parchment rounds
                                                                  • Yes No ginger dipping sauce
                                                                  • Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
                                                                  • Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
                                                                  • Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 5 to 6 oz, 1 cup shallot
                                                                  • Yes No 5 oz shiitake mushroom cap
                                                                  • Yes No 4 2 cup carrots
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 12 oz sirloin steak
                                                                  • Yes No 1 1/2 tsp grated lime zest and 1/4 cup juice
                                                                  • Yes No cilantro
                                                                  • In a medium saucepan, heat oil over medium-high. Add 3/4 cup shallots; cook, stirring frequently and being careful not to burn, until golden, 3 to 4 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of the pan oil.
                                                                  • In same pan over medium heat, add mushrooms, carrots, ginger, jalapeno, and remaining cup shallots; season with salt and pepper. Cook until carrots have softened and mushrooms have begun to release their liquid, 3 to 5 minutes.
                                                                  • Add coconut milk, beef, and 3 cups water; bring to a boil. Reduce to a simmer, and cook 5 minutes. Stir in lime zest and juice; remove from heat.
                                                                  • Ladle soup into serving bowls; garnish with shallots and, if desired, cilantro leaves.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 oz dry gin
                                                                  • Yes No 1/4 oz dry vermouth
                                                                  • Yes No 1/4 oz pickle juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 kosher pickle
                                                                  • Combine gin, vermouth, and pickle juice in a shaker filled halfway with ice and stir vigorously until well chilled, about 20 seconds. Strain into a chilled martini glass. Garnish with a kosher pickle slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/2 cup popcorn kernels
                                                                  • Yes No 1 cup roasted, salted pepitas
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Preheat oven to 250ºF. Mist 2 large, rimmed baking sheets with cooking spray.
                                                                  • In a large, heavy-bottomed pot, warm oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining kernels, cover and shake pan continuously over burner until popcorn is completely popped, 2 to 4 minutes. Transfer popcorn to a large bowl, discarding any unpopped kernels. Toss pepitas into bowl with popcorn.
                                                                  • In a medium pot over medium heat, combine butter, sugar and corn syrup. Cook, stirring occasionally, until sugar has dissolved. Increase heat to medium-high and cook, stirring, until mixture turns golden brown, about 5 minutes. Remove from heat and quickly stir in salt and cayenne with a wooden spoon. Pour over popcorn mixture and toss to coat evenly.
                                                                  • Divide popcorn mixture between baking sheets. Bake for 30 to 35 minutes, stirring occasionally. Let cool on baking sheets on a wire rack until cool enough to break into small chunks.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  Hot milk dissolves the shortening in the pastry, resulting in a soft, easy-to-work dough.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup dried apples
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • To prepare dough, lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.
                                                                  • To prepare filling, combine dried apples, dried cranberries, 1/2 cup water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature.
                                                                  • Preheat oven to 450°.
                                                                  • Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 tablespoons filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 pie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This is our all-purpose “go-to” vegan frosting. It’s great for piping into lush, swirling mountains of frostiness, and just as good for spreading onto a cupcake like rolling hills of heaven. This recipe makes a lot, so you can halve it if you are going to be spreading the frosting rather than piping it. It’s especially delicious adorned with some chocolate sandwich cookies and put atop our tender Basic (Vegan) Chocolate Cupcake.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup nonhydrogenated shortening
                                                                  • Yes No 1/2 cup nonhydrogenated margarine
                                                                  • Yes No 3 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 cup soy creamer
                                                                  • Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
                                                                  • Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
                                                                  Yields: 4cups
                                                                  • Active Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.

                                                                  Ingredients
                                                                  • Yes No 1 8 1/2 oz corn muffin mix
                                                                  • Yes No 3 cup cubed white bread
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 1/2 cup non-fat milk
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 8 oz carton egg substitute
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded mild cheddar cheese
                                                                  • Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
                                                                  • Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
                                                                  • Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Bake casserole at 350° for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tbsp marmalade
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb dried pasta
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.
                                                                  • Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.
                                                                  • Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 medium yellow summer squashes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 baguette on a sharp bias
                                                                  • Yes No pesto
                                                                  • Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
                                                                  • Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
                                                                  • Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
                                                                  • Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 6 oz vermicelli
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp szechuan peppercorns, ground
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 large scallion
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp chili oil
                                                                  • Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
                                                                  • Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here’s how a pit mistress named Wendy Lokechan Thow makes Malaysian-style wings at the popular W•A•W Restaurant.

                                                                  Ingredients
                                                                  • Yes No 3 lb chicken wings
                                                                  • Yes No 1/4 cup light soy sauce
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup asian sesame oil
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 2 slice ginger
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 4 cup hoisin sauce
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Rinse the chicken wings under cold running water and blot them dry with paper towels. Make one or two deep slashes to the bone in the top (the thickest part) and middle segment of each chicken wing. Place the wings in a large nonreactive mixing bowl.
                                                                  • Place the light and dark soy sauces, honey, sesame oil, rice wine, oyster sauce, if using, ginger, five-spice powder, pepper, and cinnamon in a mixing bowl, and mix well. Add the marinade to the wings and stir to coat. Let the chicken wings marinate in the refrigerator, covered, for 4 to 6 hours, turning them several times.
                                                                  • To grill: Drain the wings well, discarding the marinade, before grilling. If you are using a rotisserie, Asians have special dual-spit rotisseries for spit- roasting chicken wings; the wings are pinned between the spits in such a way as to stretch them out and expose as much of them as possible to the fire. The best way to achieve this in North America is to use a rotisserie with a flat basket attachment. Spread the wings out and place them in the basket. Alternatively, you can skewer the wings crosswise on a single spit rotisserie. Set up the grill for spit roasting, following the manufacturer’s instructions,and preheat to high. When ready to cook, attach the spit to the grill and turn on the motor. Spit roast the wings until they are crisp skinned, darkly browned, and cooked through, about 30 minutes.
                                                                  • If you are using the indirect method, set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. Arrange the chicken wings skin side up in the center of the grate over the drip pan and away from the heat, stretching the wings out as far as possible. Cover the grill and grill the wings until they are crisp skinned, darkly browned, and cooked through, 30 to 40 minutes.
                                                                  • To test for doneness, make a small cut in the thickest part of one of the wings; there should be no traces of red or pink at the bone. Whichever method you use, start basting the wings with vegetable oil after 15 minutes and baste them several times as they grill.
                                                                  • Transfer the wings to a platter or plates. Normally, they’re so flavorful, you don’t need a sauce, but sometimes they’re served with hoisin sauce and chile sauce. Place 1 tablespoon of each, side by side, in each of 4 tiny bowls. Mix the two sauces together with the tip of a chopstick and use the resulting mixture as a dip for the chicken.
                                                                  • Note: If dark ( sweet ) soy sauce is not available, use an additional 1/4 cup of regular soy sauce and two more tablespoons of honey.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This time of year is made for low-key meals, with long pre-dinner sessions of rosé and nibbles on the back porch. My repertoire of easy, reliable hors d'ouevres has been expanding every day, as I find that I like to eat small bites more than big meals. Here's my latest favorite: A garlicky, pungent tapenade that you can make in literally 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 12 oz pitted kalamata olive
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tbsp pine nuts, untoasted
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Blend everything in a food processor until evenly combined. Serve with crackers or baguette slices. This will keep well in the refrigerator for up to 5 days.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, kolduny and kulebiak. These nalesniki are a good option for a vegetarian meal. Makes about 2 cups Nalesniki Sweet Cheese Filling

                                                                  Ingredients
                                                                  • Yes No 2 cup farmer's cheese
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Place cheese in bowl of a food processor and puree until smooth. Add remaining ingredients and process until fluffy. Divide filling among 12 crepes and roll. Saute in small amount of butter and serve with fruit sauce, like fresh blueberry sauce, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 6 oz unsalted butter
                                                                  • Yes No 5 meyer lemon
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp finely grated meyer lemon zest
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 tbsp meyer lemon juice
                                                                  • Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
                                                                  • Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
                                                                  • Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
                                                                  • Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
                                                                  • Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
                                                                  • Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1 lb, 10 oz ragu chunky pasta sauce
                                                                  • Yes No 8 hamburger bun
                                                                  • In 12-inch nonstick skillet, brown ground beef with onion; drain. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 10 minutes. Serve on buns. Preparation time: 5 Minute(s) Cook time: 15 Minute(s)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No four 1 1/2 lb lobster
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup verjus
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp shallot
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 450°. Bring a very large pot of salted water to a boil. Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes. Transfer the lobsters to a cutting board and let cool slightly.
                                                                  • Using a heavy knife, split the lobsters in half lengthwise. Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots. Transfer the lobsters, cut side up, to 2 baking sheets.
                                                                  • In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper. Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil. Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
                                                                  • Meanwhile, in a small bowl, stir the jalapeños, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil. Season with salt and pepper. Spoon the dressing over the lobsters and serve with the lemon wedges.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve