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                                                                  Als je gekookte wortelen voor deze salade gaat gebruiken, moet je hem wel met een beetje durf op smaak brengen! In deze fantastische, Marokkaans georiënteerde salade wordt geroosterde wortel gecombineerd met avocado ? en omdat ze in je mond ongeveer dezelfde substantie hebben, dacht ik dat de roostersmaak en knapperigheid van de geroosterde ciabatta er perfect bij zou passen. Met de specerijen, zaden, zure room en een heerlijke citroendressing heb je echt een topper in handen!

                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 500 gram 500 g middelgrote wortelen van verschillende kleur
                                                                  • Yes No 2 afgestreken theelepels komijnzaad
                                                                  • Yes No 1 of 2 kleine, gedroogde rode spaanse pepertjes, verkruimeld
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 2 tenen knoflook, gepeld
                                                                  • Yes No 4 takjes verse tijm, alleen de blaadjes
                                                                  • Yes No vierge olijfolie
                                                                  • Yes No rode of wittewijnazijn
                                                                  • Yes No 1 sinaasappel, gehalveerd
                                                                  • Yes No 1 citroen, gehalveerd
                                                                  • Yes No 3 rijpe avocado’s
                                                                  • Yes No rodewijnazijn
                                                                  • Yes No 1 centimeter 4 sneden ciabatta of ander brood van goede kwaliteit, 1 cm dik
                                                                  • Yes No 2 handen interessante winterslablaadjes, gewassen en drooggeslingerd
                                                                  • Yes No 2 bakjes tuin, water of andere kers
                                                                  • Yes No 5 dl 1,5 dl zure room
                                                                  • Yes No 4 eetlepels gemengde zaden, geroosterd
                                                                  • Als je gekookte wortelen voor deze salade gaat gebruiken, moet je hem wel met een beetje durf op smaak brengen! In deze fantastische, Marokkaans georiënteerde salade wordt geroosterde wortel gecombineerd met avocado – en omdat ze in je mond ongeveer dezelfde substantie hebben, dacht ik dat de roostersmaak en knapperigheid van de geroosterde ciabatta er perfect bij zou passen. Met de specerijen, zaden, zure room en een heerlijke citroendressing heb je echt een topper in handen!Verwarm de oven voor op 180 °C of gasovenstand 4. Kook de wortelen 10 minuten voor in gezouten water tot ze bijna gaar zijn, laat ze uitlekken en leg ze in een braadslee. Je moet ze aanmaken wanneer ze nog gloeiend heet zijn, dus stamp terwijl ze staan te koken alvast de komijnzaadjes en Spaanse pepertjes met wat zout en peper fijn. Doe er de twee tenen knoflook en tijmblaadjes bij en stamp het mengsel tot een soort fijne pasta. Het is de bedoeling dat er een krachtige smaakmaker ontstaat. Giet er zoveel extra vierge olijfolie bij dat de pasta royaal onder staat en giet er dan een scheutje azijn bij. Het is nu een soort marinade, smeersel en dressing in één! Roer het mengsel goed door, giet het over de wortelen in de braadslee en hussel die goed om. Leg er de gehalveerde sinaasappels en citroenen met het snijvlak naar beneden bij. Ze kunnen dan met de wortelen mee braden en het sap kun je als basis voor de dressing gebruiken. Zet de braadslee 25 tot 30 minuten in de voorverwarmde oven, of tot de wortelen goudbruin zijn.Halveer terwijl de wortelen in de oven staan, de avocado’s en gooi de pitten weg. Snijd ze vervolgens in de lengte in partjes en doe ze in een grote kom. Haal de wortelen uit de oven en doe ze bij de avocado. Knijp de geroosterde halve sinaasappels en citroenen met behulp van een tang voorzichtig uit boven een kom. Giet er evenveel extra vierge olijfolie bij als je aan vocht in de kom hebt, en een klein scheutje rodewijnazijn. Breng de dressing op smaak en giet hem over de wortel en avocado. Meng alles goed en proef of er nog iets van zout of peper bij moet. Roep je gasten aan tafel terwijl jij tot slot bezig bent met het roosteren van de sneden ciabatta.Scheur het geroosterde brood in stukjes en strooi die bij de aangemaakte wortel en avocado. Meng alles, hussel er de slablaadjes en kers door en schep de salade op een grote serveerschaal of direct op de borden. Schep er een flinke dot zure room op, strooi er de geroosterde zaden over en besprenkel de hele zaak met nog wat extra vierge olijfolie.
                                                                    Equipment:
                                                                  • Yes No
                                                                    tang
                                                                    Brands:
                                                                  • Yes No
                                                                    Tang

                                                                  This delightful stir-fry of runner beans and peas, fresh from the pod is the epitome of summer. Fresh, tastes and textures straight from the summer garden with the addition of salty feta cheese and little bacon for the meat-eater.

                                                                  Ingredients
                                                                  • Yes No 4 100g oz runner beans
                                                                  • Yes No 8 225g oz mixed, podded peas and broad beans
                                                                  • Yes No 6 150g oz lardons
                                                                  • Yes No 4 tbsp vinaigrette
                                                                  • Yes No 4 100g oz baby plum tomatoes
                                                                  • Yes No 4 100g oz feta cheese
                                                                  • Yes No small handful fresh young mint leaves
                                                                  • Yes No 4 small egg
                                                                  • Put a large pan of water on to boil. Add the runner beans and a few of the mint leaves. Return to the boil and gently boil for 2 - 3 minutes before adding the peas and broad beans. Return to the boil and bubble for a further 5 minutes. Remove the vegetables from the pan with a slotted spoon and drain in a colander. Keep to one side.
                                                                  • Return the water to the boil and turn down to a gentle simmer. Crack the eggs one by one onto a saucer and slide each into the water. Once all four eggs are in the bubbling water, remove from the heat and set aside.
                                                                  • Place a wok over a high heat. As soon as it's very hot, add the bacon pieces and stir-fry for 2-3 minutes until golden and beginning to crisp. Remove the bacon from the wok with a slotted spoon and keep warm.
                                                                  • Add 2 tbsp of vinaigrette to the fat in the pan, let it sizzle, then add all the vegetables with the tomatoes and remaining mint. Stir-fry for 2 minutes then add the feta cheese and remaining vinaigrette dressing.
                                                                  • Divide the vegetables between four dinner plates, place a poached egg on each and serve.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve

                                                                  Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce. Gruyere and fresh breadcrumbs top the gratin. Coarse gratings of Parmesan are the rustic finish to this baked dish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 2 head belgian endive
                                                                  • Yes No 1 cup israeli couscous
                                                                  • Yes No 2 2 lb large cauliflower
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tbsp diced marjoram
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup finely grated gruyère cheese
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat oven to 400 degrees with rack in lower third. Butter a 1 1/2-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.
                                                                  • Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet.
                                                                  • Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350 degrees; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining." Also try: Cream Puffs with Pastry Cream and Maple-Espresso Glaze

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No pate a choux
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 cup heavy cream, softly
                                                                  • Yes No 4 tbsp heavy whipping cream
                                                                  • Yes No 4 tsp instant espresso powder
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Prepare the Pate a Choux. Whisk together egg and 1 tablespoon water in a small bowl for an egg wash. Set aside. Preheat oven to 375 degrees, with racks in upper and lower thirds.
                                                                  • Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart. Turn parchment over, marked sides down. Fill a pastry bag fitted with a 5/8-inch plain tip with Pate a Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising. Brush the top of each eclair with egg wash.
                                                                  • Bake until pastries are golden brown, 25 to 30 minutes. Transfer pastries and parchment to wire rack to cool completely.
                                                                  • Make the pastry cream: Scrape the seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
                                                                  • Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
                                                                  • Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
                                                                  • To fill the pastries, insert a wooden skewer into both ends of each shell. (You can also use a small pastry tip, such as the one you will use for filling, to create the holes.)
                                                                  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain tip, preferably one that is long and skinny. Insert the tip into the end of each pastry, and pipe to fill with pastry cream (filling the shell with pastry cream from both ends will insure a properly filled eclair).
                                                                  • Make the glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
                                                                  • Dip the top of each eclair into the maple espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate eclairs in a single layer until glaze is set, about 10 minutes, and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 1/2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1 1/2 tbsp minced prosciutto di parma
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 7 oz skinless cod fillets
                                                                  • Yes No garnish, lemon
                                                                  • Stir together first 10 ingredients in a small bowl. Set aside.
                                                                  • Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.
                                                                  • Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.
                                                                  • Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Suggested by Sunset Facebook fan, Judy Shellabarger Gosnell. Your typical vegetarian enchiladas are mostly cheese. That's not the case with this version, loaded with fresh spinach, corn, and two types of beans.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 3 qts, baby spinach
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 19 oz enchilada sauce
                                                                  • Yes No 9 corn tortilla
                                                                  • Yes No 1 cup refried beans
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 cup monterey jack cheese
                                                                  • Yes No 6 tbsp chopped scallion
                                                                  • Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.
                                                                  • Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
                                                                  • Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
                                                                  • *Or use a 9- by 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.
                                                                  • Note: Nutritional analysis is per 1 1/2-cup serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 oz Silken Tofu
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp finely grated lemongrass
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 long soft hero rolls
                                                                  • Yes No 1/2 lb country pâté
                                                                  • Yes No 1 thick, 6 oz cilantro
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 16 slice pickled jalapeño pepper
                                                                  • In a mini food processor, combine the tofu, mustard, lemongrass, lime zest, lime juice and oil and process until smooth. Season with salt and pepper.
                                                                  • Spread the sauce on the cut sides of the rolls. Top with the pâté, cilantro, carrots and pickled jalapeños. Close the sandwiches, cut in half and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 1 lb seedless cucumbers, on a mandoline
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 2 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/2 small onion
                                                                  • In a medium bowl, toss the cucumber slices with the sugar and salt and let stand for 5 minutes. Stir in the vinegar and onion and refrigerate for 10 minutes, then serve.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable broth
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup diced romaine lettuce
                                                                  • Yes No 2 cup diced iceberg lettuce
                                                                  • Yes No 1/2 cup diced radicchio
                                                                  • Yes No 1/2 cup thinly sliced belgian endive
                                                                  • Yes No 1 1/2 cup diced english cucumber
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 cup finely shredded carrot
                                                                  • Yes No 1 3/4 cup diced red bell pepper
                                                                  • Yes No 1 cup diced plum tomato
                                                                  • Yes No 1 cup diced red onion
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 2 cup diced beet
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.
                                                                  • To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight.
                                                                  • Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.
                                                                  Yields: 10servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 big pinch crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 3/4 lb medium tomato
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
                                                                  • Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 1/2 tsp fresh ginger
                                                                  • Yes No 3/4 tsp red curry paste
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 3 oz snow peas
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp sliced scallion green tops
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
                                                                  • Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook

                                                                  Using a French press will create a strong coffee that keeps its bold flavor even when frozen.

                                                                  Ingredients
                                                                  • Yes No 9 tbsp italian roast ground coffee
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 cup raw sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 cup crushed mint
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 6 tsp sweetened condensed milk
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Place a 13- x 9-inch baking pan in the freezer. Place coffee in a French press and add the boiling water. If using a drip coffee maker, substitute the same amount of cold water and brew.
                                                                  • Combine the sugar, cinnamon, mint, and ginger in a medium bowl. While the coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain 1/2 of the coffee into the cold baking pan and 1/2 into a pitcher. Return the baking pan to the freezer and put the pitcher in the refrigerator.
                                                                  • Check the pan in the freezer after about 2 hours. Using a large fork, scrape any frozen coffee around in the pan; continue to check and scrape the pan every hour for an additional 2 hours. (Once it is made, the granita may be used as needed for up to one week; keep covered with plastic wrap.)
                                                                  • To serve: Fill a medium glass 1/2 full with frozen coffee granita. Drizzle 1 teaspoon sweetened condensed milk over the granita. Fill the glass with the cold refrigerated coffee. Top with milk as desired; serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 8 ounces)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No ice cube
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz yuzu wine
                                                                  • Yes No 3/4 oz strained strawberry puree
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 4 kumquat wheels and 1 mint
                                                                  • Fill a cocktail shaker with ice cubes. Add all of the remaining ingredients except the crushed ice and garnishes and shake well. Double strain the drink into a crushed-ice-filled highball glass and garnish with the kumquat wheels and mint sprig. Serve with a straw.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                  Ingredients
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 2 cup dark rum
                                                                  • Yes No 2 cup crushed ice
                                                                  • Yes No slice lime slices and cilantro leaves
                                                                  • In a small saucepan, bring the water, sugar and ginger to a boil. Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature.
                                                                  • Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8drinks
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  A simple rub of black and red ground peppers, lemon pepper, garlic powder and parsley flakes takes rib-eyes from good to extraordinary. One hour of stand time is all it takes to create this great flavor in the steaks. 1997 Hall of Fame

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 1/2 tsp garlic powder
                                                                  • Yes No 1 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 1 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 tsp parsley leaves, dried
                                                                  • Yes No 6 1 1/2 inch thick beef rib-eye steak
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No thyme
                                                                  • Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill

                                                                  This recipe for Czech cocoa oatmeal cookies or kakaove hrudky z ovesnych vlocek is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Cocoa oatmeal cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Here is a larger photo of cocoa oatmeal cookies. Compare this cookie recipe with Oatmeal Florentine Cookies Recipe. Makes about 3 dozen Czech Oatmeal Florentine Cookies

                                                                  Ingredients
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 cup raw oatmeal
                                                                  • Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks and combine thoroughly. Add cocoa powder, salt and oatmeal, mixing well. In a medium bowl, stiffly beat the egg whites and fold them into the oatmeal mixture. Drop from a cookie scoop onto parchment-lined pans. Bake 15-20 minutes or until edges are lightly golden. Cool completely on a wire rack. Store covered in an airtight container.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but the matzo balls will soak up flavor from the rich broth. If you desire a clearer soup, simply strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 cup matzo meal
                                                                  • Yes No 10 cup low-sodium chicken broth
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 medium parsnip
                                                                  • Yes No dill weed
                                                                  • In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
                                                                  • Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
                                                                  • Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
                                                                  • Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
                                                                  • To serve, fill the soup bowls evenly with soup and vegetables, allotting each person one or two matzo balls, depending on his or her appetite. Garnish with fresh dill, and serve immediately.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb italian turkey sausage
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 4 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 325ºF. In a Dutch oven or other large, ovenproof pot with a lid, cook sausage over medium heat, stirring to break it up, until crumbly and browned, 6 to 8 minutes. Spoon sausage into a bowl lined with paper towels and pour fat out of pot.
                                                                  • Return pot to heat and add oil. Add onion and mushrooms, season with salt and pepper and cook, stirring, until onion is soft and mushroom juices have evaporated, 8 to 10 minutes. Pour in wine and cook until reduced by half, stirring to release any browned bits on bottom of pan, about 2 minutes. Stir in rice and cook for 3 minutes. Pour in 3 cups of broth and stir to combine.
                                                                  • Bake for 20 minutes. Stir in Parmesan, reserved sausage meat and remaining 1 1/2 cups broth. Cover, return to oven and bake until rice is tender but not mushy, 30 to 35 minutes more. Sprinkle with parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you have extra cooked chicken on hand, then make this salad, which tosses together in 6 minutes. Mix cashews into the salad, crush and sprinkle them on top, or simply omit them if you'd like. Serve it in a sandwich or simply with whole-grain crackers.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 3 tbsp light mayonnaise
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1 cup sliced seedless red grape
                                                                  • Yes No 1/3 cup chopped celery
                                                                  • Yes No 2 tbsp chopped salted dry roasted cashews
                                                                  • Yes No 1 tbsp diced scallion
                                                                  • Combine first 3 ingredients in a large bowl, stirring with a spoon. Add chicken and remaining ingredients, stirring well to coat. Cover and chill before serving.
                                                                  • Young Chefs can:
                                                                  • Measure chopped celery and shredded chicken
                                                                  • Add celery, chicken, and grapes
                                                                  • Older Chefs can:
                                                                  • Help slice grapes with dinner knife
                                                                  • Stir ingredients together
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 hoagie rolls
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 avocado
                                                                  • Preheat oven to 350°. Grate zest from 1 lime to equal 1/2 tsp. Squeeze juice from limes to equal 6 Tbsp. Gently combine zest, lime juice, crabmeat, and cilantro.
                                                                  • Bake buns at 350° for 7 minutes or until toasted.
                                                                  • Spoon crabmeat mixture into buns; sprinkle with mango and avocado. Serve immediately.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup green bell pepper strips
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1 1/2 tsp white wine vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 3 oz submarine rolls
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
                                                                  • Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
                                                                  • Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  Follow our 10-step recipe below and you'll be turning out one great burger after another. Prep and Cook Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb organic ground chuck (beef)
                                                                  • Yes No 1 tsp salt
                                                                  • Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
                                                                  • Mix in salt very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, and toss gently with fingers spread apart until loosely mixed.
                                                                  • Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
                                                                  • Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
                                                                  • Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
                                                                  • Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
                                                                  • Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
                                                                  • Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
                                                                  • Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
                                                                  • Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
                                                                  • The real secret: Grind your own meat.
                                                                  • Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
                                                                  • For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
                                                                  • For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
                                                                  • Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
                                                                  • Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
                                                                  • Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 46-ounce burgers
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This bean salad vinaigrette recipe is a good choice for a summer side dish. It is easy to make and takes about 15 minutes, including boiling the eggs! Make this bean salad vinaigrette the next time you need to bring a dish to a BBQ or potluck.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz white beans
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 sprig flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No spanish sherry vinegar
                                                                  • Yes No 3 leaf romaine lettuce
                                                                  • Yes No 1/4 tsp spanish paprika
                                                                  • Yes No salt
                                                                  • This bean salad vinaigrette recipe makes 5-6 servings.
                                                                  • Boil eggs until hard. Cool, then refrigerate.
                                                                  • Open and pour out the liquid from the cans of beans. Rinse and drain the beans again.
                                                                  • Cut tomatoes into thin slices (or dice) and set aside.
                                                                  • Mince garlic and Italian parsley. Place beans in a medium mixing bowl and mix garlic and parsley with the beans. Add vinegar, oil and salt to bean mixture and mix thoroughly.
                                                                  • Shred lettuce leaves and spread out on a large platter, with a “hole” in the center. Spoon the beans into center. Place tomato around the beans. Peel and slice the eggs and place around the beans. Sprinkle paprika over beans as garnish.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 2 15 oz diced tomato in can
                                                                  • Yes No 28 oz low-sodium chicken broth
                                                                  • Yes No 1/2 cup tubetini, elbow macaroni
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
                                                                  • Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This layered dessert starts with an Oreo crust, then a layer of chopped Snickers, then cheesecake batter and, finally, caramel sauce and peanuts. Creamy, sweet, and with a crunchy crust, this cheesecake is a dream dessert.

                                                                  Ingredients
                                                                  • Yes No 24 chocolate sandwich cookie
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 regular size snickers bars
                                                                  • Yes No 1/4 cup caramel sauce
                                                                  • Yes No 1/4 cup chopped salted roasted peanut
                                                                  • Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
                                                                  • Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
                                                                  • Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
                                                                  • Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
                                                                  Yields: 10
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    snickers
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Snickers
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup old fashioned oats
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 cup raspberry preserves
                                                                  • Preheat the oven to 350°. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool.
                                                                  • In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
                                                                  • Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.
                                                                  • Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.
                                                                  Yields: 16bars
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium organic zucchini
                                                                  • Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 5.9g (sat 1.2g); SODIUM 241mg
                                                                  • CAPRESE "SALSA": Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 8.1g (sat 2.3g); SODIUM 246mg
                                                                  • MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 5.9g (sat 0.8g); SODIUM 133mg
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir

                                                                  These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 3/4 cup non-fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp brown sugar
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
                                                                  • Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
                                                                  • Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
                                                                  • Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
                                                                  Yields: 18servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Serve this festive dish along with Cuban-Style Black Beans and Rice.

                                                                  Ingredients
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup diced mango
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 extra large lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Prepare grill.
                                                                  • Lightly coat onion slices with cooking spray. Place onion on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Combine onion, mango, 1 teaspoon salt, and next 6 ingredients (through chiles) in a large bowl.
                                                                  • Combine oregano, remaining 1 1/4 teaspoons salt, pepper, shrimp, and garlic in a large bowl, and toss well. Thread shrimp onto skewers. Place skewers on grill rack coated with cooking spray; grill for 2 minutes on each side or until done.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 12servings (serving size: 4 ounces shrimp and 1/2 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash - plus summer tomatoes, basil, and a handful of eggs - for breakfast, brunch, or dinner.

                                                                  Ingredients
                                                                  • Yes No 2 lb summer squash
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp smoked paprika
                                                                  • Yes No 1/2 lb tomato
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup loosely packed basil
                                                                  • Yes No 4 egg
                                                                  • Yes No black pepper

                                                                  The classic combination of rich peanut butter and milk chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated trick-or-treaters. Crushed graham crackers pressed into a tart pan form the easy-to-make crust, followed by a layer of thick chocolate ganache. The sweet peanut butter filling, whisked to a fluffy consistency, is topped with dollops of whipped cream and garnished with chocolate shavings.

                                                                  Ingredients
                                                                  • Yes No ten 4 3/4 by 2 1/2 inch graham cracker
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 oz milk chocolate
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1/2 4 oz cup cream cheese
                                                                  • Yes No 1/3 cup sweetened condensed milk
                                                                  • Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
                                                                  • Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
                                                                  • Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
                                                                  • Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
                                                                  • Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
                                                                  Yields: 113 3/4-by-4 1/4-inch tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 8 min.; Other: 45 min. This recipe goes with Dark Chocolate Layer Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/2 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 4 oz white chocolate baking bars
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Beat cream cheese and butter at medium speed with an electric mixer until fluffy. Add cooled chocolate, beating until blended. Gradually add powdered sugar, beating until smooth. Add vanilla and lemon juice, beating until blended. Cover and chill 45 minutes or until spreading consistency.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli
                                                                  Ingredients
                                                                  • Yes No six 12 oz bottles lager
                                                                  • Yes No 3 3 1/2 lb racks baby back ribs, each rack
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large onion, sauce
                                                                  • Yes No 1/4 cup bacon fat
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 1/4 cup diced ginger
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup strong brewed coffee
                                                                  • Yes No 1/2 cup sambal oelek
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1/2 cup tamarind concentrate
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 1/2 cup worcestershire sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No vegetable oil
                                                                  • COOK THE RIBS In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.
                                                                  • MEANWHILE, PREPARE THE SAUCE In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.
                                                                  • Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

                                                                  Ingredients
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup raw cashew nuts
                                                                  • Yes No 1/2 cup sunflower seeds
                                                                  • Yes No 1/2 cup sliced button mushroom
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 12 slice italian bread
                                                                  • Whirl all ingredients except olive oil and bread in a blender or food processor.
                                                                  • Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.
                                                                  • Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.
                                                                  • Serve burgers between slices of toasted bread (see note, above).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6burgers (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup sweetened shredded coconut
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch cream of tartar
                                                                  • Preheat the oven to 350°. Line a 9-inch glass pie plate with 1 rolled-out round of the Flaky Pie Crust. Trim the overhang to 1 inch, fold it under itself and crimp decoratively. Refrigerate until chilled, about 15 minutes.
                                                                  • Line the pastry with foil and fill with pie weights or dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and weights. Bake for 10 minutes longer, until golden. Let cool completely.
                                                                  • Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream, about 8 minutes.
                                                                  • Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes. Strain the custard into the heatproof bowl. Stir in 1 1/4 cups of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.
                                                                  • Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.
                                                                  • Preheat the oven to 350°. In a large, stainless-steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using the back of a spoon. Sprinkle the remaining 1/4 cup of coconut on top. Bake until the meringue is golden and the coconut toasted, 7 minutes. Let cool, cut into wedges and serve.
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Bacon-wrapped shrimp basted in sweet and smoky barbecue sauce are a simple, crowd-pleasing appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 16 slice bacon
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No mom's barbecue sauce
                                                                  • Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.
                                                                  • Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.
                                                                  • Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.
                                                                  • Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.
                                                                  • Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of Mom's barbecue sauce (proportionately less if cooking in batches). Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches). Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.
                                                                  • Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.
                                                                  • To prepare grill for direct heat:
                                                                  • If using charcoal briquets, mound and ignite enough briquets to cover the firegrate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the firegrate in a single layer. Let them burn down to the desired heat. Set grill in place.
                                                                  • If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 8appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    charcoal

                                                                  Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tsp chinese chile garlic sauce
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No 1 bite size, 2 lb rotisserie chicken, meat pulled into pieces
                                                                  • Yes No 1/3 cup water chestnut
                                                                  • Yes No 2 scallion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 iceberg lettuce leaves
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No lime
                                                                  • In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12lettuce cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 5 cup homemade stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 3/4 lb dumpling
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
                                                                  • In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  Strictly speaking, a cocktail is not meant to be an appetite enhancer. Most apéritifs, however, are sipped and savored before dinner to stimulate the appetite.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp crème de cassis
                                                                  • Yes No 6 oz dry white wine
                                                                  • Yes No lemon peel
                                                                  • Pour the crème de cassis and wine into a chilled wine glass with ice, stir, and garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  The neighborhood will smell the sweet aroma of almond and orange when you're baking this French cookie recipe. Just be sure you've made enough to share.

                                                                  Ingredients
                                                                  • Yes No 2 oz almond paste
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp grated orange peel
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended. With a mixer on medium speed, beat in butter until smooth. Beat in egg, orange peel, and vanilla, scraping down sides of bowl as necessary. Stir in milk.
                                                                  • In another bowl, mix flour with baking powder, cinnamon, cloves, and salt. Stir into butter mixture until well blended. Spoon batter into buttered and floured 2-inch-long madeleine molds (fill each hollow about 3/4 full).
                                                                  • Bake in a 350° oven until tops of madeleines are lightly browned and spring back when gently pressed, 12 to 15 minutes. Invert the pan over a rack to release madeleines. Serve warm, or cool completely and store airtight.
                                                                  • Notes: Nutritional analysis per madeleine. If you like, while they're still warm, dust the cookies with 2 tablespoons of powdered sugar mixed with 1/2 teaspoon cinnamon. Although best fresh, they can be stored airtight at room temperature for up to 1 week.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 14madeleines
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 1/4 inch thick hake fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No pinch smoked sweet paprika
                                                                  • Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
                                                                  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
                                                                  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 5 jalapeño peppers, seeds and, peppers
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 lemon
                                                                  • Yes No 3 lime
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 5 tbsp lime juice
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 2 lb swordfish steak
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup cilantro
                                                                  • In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
                                                                  • Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Crème de cassis (the black currant liqueur from France) takes the edge off of dry champagne in the classic Kir Royale. Add a drop or two of blackberry syrup along with a few frozen berries, and you get a fizzy, fruity apéritif that does the blackberry right. What to buy: Crème de cassis is available at most grocery and liquor stores. This recipe was featured as part of our Play It Cool story.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp blackberry syrup
                                                                  • Yes No 1 tbsp crème de cassis
                                                                  • Yes No 1 sparkling wine
                                                                  • Yes No frozen blackberries
                                                                  • Pour 1 1/2 teaspoons of the blackberry syrup and 1/2 teaspoon of the crème de cassis into each of 6 champagne flutes. Top with sparkling wine, garnish with one or two blackberries (if using), and serve.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Tasting the homemade version of tonic water at Portland, Oregon’s Teardrop Cocktail Lounge changed our whole perspective on the mixer. There, owner Daniel Shoemaker makes it spiced with Sichuan peppercorns and cardamom, then bottles and carbonates it with champagne yeast. He kindly shared his recipe, which we’ve adapted into a tonic syrup for the home cook—just add carbonated water, then drink it on its own as a dry, sophisticated soda, or mix it with some gin for a gin and tonic unlike any you’ve tasted. What to buy: Cinchona bark, a.k.a. quinine bark, is what gives tonic water its characteristic bitter flavor. It’s a dark reddish-brown, so don’t be thrown off when this recipe gives you orange-ish tonic water instead of the clear stuff you’re used to. You can order quinine bark powder online from ZooScape.com.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp cinchona bark powder, also known as quinine bark powder
                                                                  • Yes No 4 1/2 tsp proof vodka
                                                                  • Yes No 2 cup agave nectar
                                                                  • Yes No 2 1/2 cup distilled water
                                                                  • Yes No 1/4 cup dried orange peel
                                                                  • Yes No 1/3 cup juniper berry
                                                                  • Yes No 1/4 cup szechuan peppercorn
                                                                  • Yes No 2 tbsp cardamom pods
                                                                  • Yes No 3 3/4 tsp citric acid
                                                                  • Yes No 5 1/2 lime zest
                                                                  • Yes No carbonated water
                                                                    For the syrup:
                                                                  • Combine cinchona bark powder and vodka in a container with a tightfitting lid; cover and let sit overnight.
                                                                  • Combine cinchona-vodka mixture and remaining ingredients in a medium saucepan, cover, and bring to a simmer (be careful—the vodka is flammable). Simmer, covered, for 30 minutes. Remove from heat and let sit overnight at room temperature.
                                                                  • Strain through a fine-mesh strainer into a container with a spout. Transfer syrup to a container with a tightfitting lid and refrigerate for up to 2 months.
                                                                    For the tonic water:
                                                                  • Combine 1 part syrup with 6 parts carbonated water. Serve immediately.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 3cups of the syrup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz's Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef liver
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No cup canola oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 6 tbsp chicken fat
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Heat broiler to high, and place beef livers on an aluminum foil—lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor. Place chicken livers on baking sheet and broil until cooked through, 8–10 minutes; add to food processor. Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10–12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No 2 1/2 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 20 pitted prune
                                                                  • Yes No 2 tbsp butter
                                                                  • Heat the oven to 400°. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
                                                                  • In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides, about 3 minutes. Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
                                                                  • Pour off all the fat from the pan. Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Serve with fresh basil butter: Stir together 1/2 cup softened butter and 2 Tbsp. finely chopped fresh basil.

                                                                  Ingredients
                                                                  • Yes No 2 cup green tomato
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup self rising white cornmeal mix
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.
                                                                  • Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.
                                                                  • Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Simmering the shells infuses the broth with lobster flavor.

                                                                  Ingredients
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 5 oz american lobster tails
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 3/4 cup frozen green peas
                                                                  • Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
                                                                  • Sustainable Choice: The American lobster population is well managed in Canada and the U.S.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir

                                                                  Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight. Serve these scallops over hot cooked angel hair pasta. Prep: 5 minutes; Cook: 7 minutes

                                                                  Ingredients
                                                                  • Yes No 12 1 1/2 lb large sea scallop
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1 cup tomato
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
                                                                  • Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.
                                                                  Yields: 4servings (serving size: 3 scallops and 1/3 cup sauce)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 qt clam juice
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 lb fresh fava bean, shelled
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 16 littleneck clam
                                                                  • Yes No 16 mussel
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 1/2 cup drained sun dried tomatoes
                                                                  • Yes No 5 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 4 medium oz shrimp
                                                                  • Yes No 4 oz squid, bodies
                                                                  • Yes No one 4 oz piece of monkfish
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • In a medium saucepan, bring the fish stock to a simmer. Transfer 1 cup of the hot cooking liquid to a measuring cup and crumble in the saffron. Add the fava beans to the remaining stock and cook over moderate heat until bright green, about 1 minute. Using a slotted spoon, transfer the favas to a plate. Squeeze the beans out of their tough outer skins. Cover the remaining stock; keep warm over low heat.
                                                                  • In a large, deep skillet, heat the olive oil. Add the chopped onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the fregola and cook over moderately high heat, stirring frequently, until it is well coated with the oil, about 2 minutes. Add the clams, mussels and 1 cup of the hot stock and stir constantly until the shellfish start to open, about 4 minutes; discard any clams or mussels that don't open.
                                                                  • Add the sherry and simmer until reduced by half, about 3 minutes. Stir in the fava beans, sliced red and green bell peppers, plum tomatoes, sun-dried tomatoes, thyme, bay leaves and rosemary. Add the remaining 2 cups of hot fish stock and the saffron-infused stock to the fregola. Lower the heat to moderate and cook, stirring frequently, until the fregola is just tender, about 10 minutes.
                                                                  • Add the shrimp, squid and monkfish to the fregola and cook over moderate heat, stirring a few times, until the seafood is just cooked through, about 5 minutes. Discard the bay leaves and thyme and rosemary sprigs. Stir in the dill and season with salt and pepper. Serve the paella immediately in shallow bowls.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This twist on classic pesto swaps arugula for basil, making a peppery sauce that goes nicely with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little pecorino or Parmesan cheese on top before serving. What to buy: Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. Here we use tomatoes packed in oil because they give more flavor than their dry counterparts (which need to be reconstituted before using).

                                                                  Ingredients
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 10 oz arugula
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1 cup sun dried tomatoes in oil
                                                                  • Cook pasta according to the directions on the package.
                                                                  • Meanwhile, combine arugula, garlic, lemon juice, and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.
                                                                  • Drain pasta and return to the pot (but do not return to heat). Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.
                                                                  Yields: 4servings (and about 2 cups of the pesto)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 small dried red chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 cup roasted cashews
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
                                                                  • In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  “Cojonudos” are another simple, but tasty “tapa” made by topping a slice of baguette with a fried quail egg and a slice of fried chorizo sausage. “Cojonudos” loosely translated means “awesome” and judging by their popularity in tapas bars Burgos, they must be! Their “sister tapa” is the “cojonuda,” made with a small slice of morcilla (blood sausage) instead of chorizo sausage. Quail eggs are about a third of the size of chicken eggs, are mottled grey and white. They are available by the dozen in many supermarkets in Spain and have become a very fashionable ingredient in “tapa” dishes and main courses.

                                                                  Ingredients
                                                                  • Yes No 1 dozen quail egg
                                                                  • Yes No 12 slice baguette
                                                                  • Yes No 12 slice spanish chorizo
                                                                  • Yes No virgin olive oil
                                                                  • This "cojonudo" recipe makes 4-6 servings as an appetizer.
                                                                  • Note: If you cannot find quail eggs in a market near you, fry a chicken egg and lay it on a larger piece of bread.
                                                                  • Arrange the slices of baguette on a large dinner plate or serving platter.
                                                                  • In a medium-sized frying pan, pour a few tablespoons of olive oil and heat on medium. When hot, fry quail eggs 2 at a time. Be careful not to over-heat the pan because the eggs will burn easily. As you remove each egg, place on top of a slice of baguette.
                                                                  • Note: The egg shells are harder than the shells of chicken eggs. If you attempt to crack them open using your thumbs, you will probably end up with both your thumbs in a broken yoke. So, we recommend that you crack them open by giving them a quick, sharp tap with the blade of a small knife. Remove the knife and separate the halves.
                                                                  • Cut chorizo into slices about 1/4-inch thick. In the same pan where you fried the eggs, lightly fry the chorizo slices on medium heat. Remove the slices one at a time and place atop a slice of bread with egg.
                                                                  • Make the cojonudas the same way you would the cojonudos. Instead of chorizo sausage, fry “morcilla” sausage, sliced about 1/3-inch thick.
                                                                  • Serving Recommendation: This dish is best served hot - immediately after removing the eggs and chorizo from the frying pan.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 5 to 6 lb bone in turkey breast
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Preheat oven to 350°.
                                                                  • Combine the onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 tablespoon soy sauce and 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. Bake at 350° for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes. Combine 2 tablespoons soy sauce, sherry, and molasses in a small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180°, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
                                                                  • Combine the remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry. Drain the onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes. Serve turkey with gravy.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 8servings (serving size: 6 ounces turkey and 3 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Garlic Bread
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No eight 3/4 inch ciabatta
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Preheat the oven to 375°. Arrange the bread slices on a large baking sheet and bake for 6 minutes, until toasted.
                                                                  • Meanwhile, in a small skillet, melt the butter. Add the garlic and season with salt and pepper. Cook over moderately low heat until the garlic is golden, about 2 minutes. Stir in the parsley. Spoon the garlic butter over the toasts and serve right away.
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 scallions, bulbs and green separately
                                                                  • Yes No 3 tbsp butter
                                                                  • Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
                                                                  • Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
                                                                  • Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)

                                                                  Ingredients
                                                                  • Yes No 36 2 pieces chicken wing pieces
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp louisiana hot sauce
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No celery stick
                                                                  • Yes No blue cheese dressing
                                                                  • Preheat oven to 425 degrees F. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. These are always served with celery sticks and blue cheese dressing on the side.
                                                                  Cuisine:YesNolouisiana
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    frank's
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Frank's
                                                                  • Yes No
                                                                    brand

                                                                  A cake mix makes this a delicious and very easy coffee cake to prepare and bake. The cinnamon cocoa swirl and sour cream make it extra special.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 3 tsp cinnamon
                                                                  • Yes No 3 tsp cocoa powder, unsweetened
                                                                  • Yes No 1 18 1/4 oz butter cake mix
                                                                  • Yes No 8 oz sour cream
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 4 large egg
                                                                  • Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°. Combine the chopped pecans, brown sugar, cinnamon, and cocoa; set aside. In a mixing bowl combine the cake mix, sour cream, and canola oil; beat until well blended. Beat in eggs, one at a time. Beat with an electric mixer on medium speed for 2 minutes. Pour about one-third of the batter into the prepared Bundt cake pan. Top with half of the pecan and cinnamon mixture. Spoon another one-third of the batter over that layer (don't worry about covering the nut layer completely -- it will spread during baking) and top with the remaining nut mixture. Spoon the remaining batter over the nut layer and spread very gently. Bake for 1 hour, or until the cake bounces back when lightly touched with a finger. Cool in the pan on a rack for 10 minutes. Carefully invert onto the rack to cool completely before slicing.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake