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                                                                  Looking at the Filipino dessert halo-halo, it seems like a crazy mishmash of evaporated milk, shaved ice, ube ice cream, sweet palm fruit, coconut, jackfruit, mung beans, corn, and coconut gelatin, to name a few ingredients. Unable to fit all of that into our pops, we just picked a handful of add-ins, but be as creative as you want! Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks. What to buy: You can find frozen grated ube at well-stocked Asian markets or online. Game plan: You will need to thaw the ube in the refrigerator before starting the recipe. This recipe was featured as part of our 7 Ice Pops That Break the Mold.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup frozen ube
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 cup unsweetened coconut milk
                                                                  • Yes No 3/4 cup corn
                                                                  • Place the ube, cream, milk, and 1/4 cup of the sugar in small saucepan over medium heat and whisk until the sugar has dissolved, about 10 minutes. Transfer the mixture to a blender. Purée until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
                                                                  • Pour the mixture into a heatproof measuring cup and stir in the vanilla. Divide the mixture among the pop molds, filling them halfway. Place in the freezer until almost completely solid, about 2 hours.
                                                                  • When the frozen ube is ready, prepare the coconut milk-fruit mixture. Place the coconut milk in a small bowl and add the remaining 3 tablespoons sugar. Whisk until the mixture is smooth and the sugar has dissolved, about 2 minutes. Stir in the fruit or other add-ins, if using; set aside.
                                                                  • Remove the molds from the freezer, stir the coconut milk-fruit mixture again, and, using a spoon, evenly divide the mixture among the molds. Insert the sticks and freeze until solid, at least 6 hours.
                                                                  Cuisine:YesNoFilipino
                                                                  Yields: 6(4-ounce) pops
                                                                  • Total Time: 8 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze

                                                                  After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang. Game plan: Kimchi is easy to make; try your hand at making your own with CHOW

                                                                  Ingredients
                                                                  • Yes No 1 cup napa cabbage kimchi
                                                                  • Yes No 4 thick cut oz smoked bacon pieces
                                                                  • Yes No 1 lb brussels sprouts, and through the
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large cup carrots, on the holes of a grater
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the kimchi in the bowl of a food processor fitted with a blade attachment and process until puréed (the mixture will not be smooth), stopping often and scraping down the sides of the bowl with a rubber spatula, about 3 to 4 minutes. Transfer to a small saucepan; set aside.
                                                                  • Place the bacon in a large oven-safe frying pan over medium heat and cook, stirring occasionally, until crisp, about 9 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate; set aside.
                                                                  • Remove the pan from heat. Remove and discard all but 1 tablespoon of bacon fat from the pan. Arrange the Brussels sprouts in the pan, cut side down and in a single layer, and season with salt and pepper. Roast in the oven until the cut sides are golden brown, about 8 to 10 minutes. Stir the Brussels sprouts and continue roasting until knife tender, about 10 to 15 minutes more.
                                                                  • Meanwhile, place the saucepan of puréed kimchi over low heat until simmering. Keep warm.
                                                                  • When the Brussels sprouts are ready, remove from the oven, add the butter and reserved bacon, and stir to combine. Taste and season with salt and pepper as needed (keep in mind that the puréed kimchi may be salty).
                                                                  • To serve, divide the puréed kimchi among 4 shallow bowls. Using the back of a spoon, spread the purée out so that it covers the bottom of the bowls. Divide the Brussels sprouts and bacon among the bowls, followed by a mound of the grated carrots. Serve immediately.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
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                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: Brining the chicken with soy sauce and brown sugar produces deep mahogany skin and aromatic meat. Mirin, a sweet rice wine, and hoisin are available in well-stocked supermarkets and in Asian grocery stores. Serve chicken and mushrooms with hot rice cooked with coconut milk.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup soy sauce
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup coarsely chopped ginger
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1 6 to 8 lb chicken
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1 tbsp prepared hoisin sauce
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 2 lb shiitake mushroom
                                                                  • Yes No 1 lb scallion
                                                                  • In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup ginger, 6 cloves garlic, and 4 quarts water; mix well.
                                                                  • Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pierce skin all over with a fork. Lay chicken breast down in brine; cover and chill at least 4 or up to 12 hours, turning bird several times.
                                                                  • Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
                                                                  • Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/4 cup chopped cilantro under skin and spread evenly over breast. Place cilantro sprigs in body cavity; add 2 tablespoons ginger and remaining 4 cloves garlic. Sprinkle chicken lightly with salt and pepper.
                                                                  • Roast in a 425° regular or convection oven for 30 minutes.
                                                                  • Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2 tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar, mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim and discard stems. Rinse and drain green onions; trim and discard ends. Cut off green tops and chop; also chop white bottoms. Mix mushrooms, chopped white parts of onions, and all but 1/2 cup chopped green tops with soy mixture. Lift out with a slotted spoon and distribute around chicken in pan; reserve soy mixture.
                                                                  • Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1 1/4 hours longer.
                                                                  • Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.
                                                                  • Meanwhile, skim and discard fat from pan. Add reserved soy mixture and stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a small pitcher or bowl.
                                                                  • Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No coconut pecan frosting
                                                                  • Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
                                                                  • Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The robust flavor of blue cheese underscores the earthiness of the mushrooms on this delectable pizza. Gorgonzola has a pronounced flavor, but any blue cheese will work nicely.

                                                                  Ingredients
                                                                  • Yes No 1/2 pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 1/2 cup thinly sliced button mushroom
                                                                  • Yes No 1 1/3 cup thinly sliced shiitake mushroom
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 tbsp low-fat sour cream
                                                                  • Yes No 1/2 3 oz cup crumbled gorgonzola cheese
                                                                  • Preheat oven to 450°.
                                                                  • Roll the dough into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with your fingers to form a rim.
                                                                  • Heat the oil in a large nonstick skillet over medium heat. Add mushrooms and onion; sauté for 5 minutes. Cover, reduce heat to medium-low, and cook for 3 minutes or until the onion is very tender. Stir in the salt and pepper.
                                                                  • Spread the sour cream over pizza crust, leaving a 1-inch border. Top with mushroom mixture; sprinkle with cheese. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  With washed spinach--baby and otherwise--available in most supermarkets these days, a fresh spinach salad is almost no work at all. Adding just a few great ingredients like cranberries and gorgonzola makes it a very special salad. Toasting the pecans brings out their rich, sweet flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 3 qt baby spinach
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1 cup crumbled gorgonzola cheese
                                                                  • Yes No 3 tbsp lemon flavored extra virgin olive oil
                                                                  • Yes No 3 tbsp regular olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • In a shallow baking pan, bake pecans in a 350° oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.
                                                                  • In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.
                                                                  Yields: 6servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix

                                                                  into my daughter's belly (she willingly consumes them in their natural state), but rather to capitalize on the texture and sweetness of three of early fall's best crops, and to riff on carrot cake, an old favorite of the birthday girl's mama.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup unbleached all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/3 cup grated carrot
                                                                  • Yes No 1 cup grated zucchini
                                                                  • Yes No 1 cup finely grated beet
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/3 cup maple syrup
                                                                  • Yes No 2/3 cup safflower, canola
                                                                  • Yes No 4 egg
                                                                  • Yes No 15 oz goat cheese (chèvre)
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 1/2 cup diced walnut halves
                                                                  • Yes No flowers
                                                                  • Yes No a wooden spoon and a strong arm goat cheese and cream cheese together until light and fluffy, add powdered sugar and in maple syrup, chill about 30 minutes, until firm
                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 2 tbsp miso
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp irish cream
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 12 oz evaporated skim milk
                                                                  • Yes No chocolate covered coffee beans
                                                                  • Preheat oven to 325°.
                                                                  • Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
                                                                  • Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
                                                                  • Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with chopped coffee beans, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No 1/2 cup sponge sponge, pulled
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3 3/4 cup bread flour
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3/4 cup olive paste
                                                                  • In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add sponge and 2 tablespoons olive oil; mix, using the paddle, on low speed, about 2 minutes.
                                                                  • Add flour, salt, and remaining water; mix 1 minute more. Change to the dough hook, and mix on medium-low speed until dough is soft and smooth, 6 minutes. Or knead by hand, 15 to 20 minutes.
                                                                  • Transfer dough to a lightly floured surface, and knead by hand four or five turns into a ball. Place the dough, smooth side up, in a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 1/2 hours.
                                                                  • Brush two 9-by-5-inch loaf pans liberally with olive oil, and pour 1 tablespoon olive oil into each. Turn dough out onto a lightly floured surface, and cut off a 2-ounce piece of dough. Using fingertips, flatten the dough into a 4-by-5-inch rectangle. Spread with about 1 teaspoon olive paste, roll up tightly, and pinch the long edge to seal. Place roll, seam side down, in the prepared pan. Repeat this process until you have filled the bottom of the pan with the rolls fitting snugly; the pan should accommodate about nine. Repeat process with remaining dough and pan. Cover with lightly oiled plastic wrap, and let rise for 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
                                                                  • Use a razor blade to make a lengthwise slash on each roll until olive paste is visible. Transfer loaf pans to the oven; quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown, about 30 to 40 minutes. Remove pans from the oven, and turn rolls out onto a wire rack to cool. If the bottom and sides of the loaves are not dark enough, return loaves without the pans to the oven, and bake until golden, about 10 more minutes. When finished baking, brush tops with remaining 1 tablespoon olive oil, and let cool on wire racks for at least 30 minutes before serving.
                                                                  Yields: 19rolls
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup mixed yellow and red grape tomatoes
                                                                  • Yes No 1/2 2 1/2 oz cup minced smoked monterey jack cheese
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp shredded basil
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, toss the tomatoes with the cheese, cilantro, basil and chives. Season with salt and pepper and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 61/2-cup servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Even more cold-fighting nutrients can be added easily to this smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Puree ingredients in a blender until smooth. Serve immediately.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 6 slice bologna
                                                                  • Yes No 1 crusty italian roll, toasted
                                                                  • Yes No 2 thick cup french fries
                                                                  • Yes No cup tomato ketchup
                                                                  • Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover

                                                                  In the Netherlands (and at the Winchester Cheese Company), cheese is often served with pickles on the side; they're great together. Prep and Cook Time: about 20 minutes. Notes: To cook large batches for a party, assemble the sandwiches through step 1 a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once.

                                                                  Ingredients
                                                                  • Yes No 24 slice cocktail size pumpernickel bread
                                                                  • Yes No 4 oz aged gouda cheese
                                                                  • Yes No 1 cup sliced dill pickle slices, blotted dry
                                                                  • Yes No 1/8 lb smoked ham, to fit on pumpernickel
                                                                  • Yes No 3 tbsp butter
                                                                  • On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham. Top ham with another slice or two of cheese and cover with a piece of bread.
                                                                  • Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides. Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
                                                                  • Cut sandwiches in half diagonally and serve immediately.
                                                                  • Note: Nutritional analysis is per mini sandwich.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12mini sandwiches
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup uncooked wide egg noodles
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 10 oz, 2 1/2 cup frozen baby peas
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped miniature pretzel
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Preheat oven to 400°F. Lightly butter a 1 1/2- to 2-quart baking dish.
                                                                  • Cook noodles according to package directions and drain in a colander; do not rinse noodles.
                                                                  • While noodles cook, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 5 minutes. Stir milk and cornstarch together in a large cup; whisk into saucepan with onion and cook, whisking, until boiling. Whisk in cream and continue to cook, whisking, until thickened, about 2 minutes.
                                                                  • Stir noodles, peas, ham and salt into sauce mixture, season with pepper and scrape into prepared baking dish. Sprinkle pretzels and Cheddar on top and bake until bubbly and golden on top, about 20 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle

                                                                  For perfect, moist eggs, we use a trick from Julia Child’s The Way to Cook: Save 2 tablespoons of the raw beaten eggs and add them near the end of the cooking time. The technique, which Julia calls creaming, stops the eggs from overcooking. To see this recipe in illustrated form, check out The Basics: How to Make Scrambled Eggs.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Place eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
                                                                  • Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
                                                                  • Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 lb thin white asparagus
                                                                  • Yes No 1 cup fresh cranberry beans
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 20 thin scallions, white and pale green parts only
                                                                  • Yes No salt
                                                                  • Yes No 6 2 inch white turnips
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 1/4 cup vegetable stock
                                                                  • Yes No one 6 oz zucchini
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No one romaine heart
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 small tbsp chervil leaves
                                                                  • Yes No 1 tbsp minced chives
                                                                  • In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl.
                                                                  • Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the scallions and cook over moderate heat until barely tender, about 1 minute. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole. Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes. Transfer the mushrooms to the bowl.
                                                                  • Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crème fraîche.
                                                                  • Add the asparagus, beans, scallions and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chervil and chives and serve the stew in bowls.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1 lemon juice
                                                                  • Yes No 1 18.25 oz lemon cake mix
                                                                  • Yes No 4 tbsp poppy seed
                                                                  • Yes No lemon glaze
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 350 degrees F. Grease 18 muffin cups or grease and flour 2-9" x 5" loaf pans. In a large bowl, with a hand mixer combine eggs, milk and oil. Add lemon juice and zest. Blend. Hand stir in cake mix and poppy seeds. Only stir until ingredients are moistened. There will be some lumps. Bake for 25 minutes or until tester comes out clean. Remove from muffin pan and cool on wire rack. If using glaze: Stir together juice, sugar and zest. Drizzle over warm muffins.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze

                                                                  Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1 1/2 lb string bean
                                                                  • Yes No 2 small red onions, through root end
                                                                  • Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
                                                                  • Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
                                                                  • Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat

                                                                  Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.

                                                                  Ingredients
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 3 tbsp crème de cassis
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup thinly sliced peach
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/3 cup chopped hazelnut
                                                                  • Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
                                                                  • Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This bread gets its name from its shape; ciabatta is Italian for "slipper." Letting the sponge rest for 12 hours develops complex flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup bread flour
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 3 1/2 cup bread flour
                                                                  • Yes No 1/2 cup pasta flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 3 tbsp pasta flour
                                                                  • To prepare sponge, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and next 4 ingredients (1 cup flour through 1 package of yeast) in a large bowl, stirring well with a whisk. Cover; chill 12 hours.
                                                                  • To prepare dough, let sponge stand at room temperature 30 minutes. Lightly spoon 3 1/2 cups bread flour and 1/2 cup semolina flour into dry measuring cups, and level with a knife. Add 3 cups bread flour, 1/2 cup semolina flour, 3/4 cup warm water, 1/2 cup warm milk, salt, and 1 package yeast to sponge, and stir well to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half.
                                                                  • Working with 1 portion at a time (cover remaining dough to prevent drying), roll each into a 13 x 5-inch oval. Place, 3 inches apart, on a large baking sheet sprinkled with 2 tablespoons semolina flour. Taper ends of dough to form a "slipper." Sprinkle 1 tablespoon semolina flour over dough. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
                                                                  • Preheat oven to 425º.
                                                                  • Uncover dough. Bake at 425º for 18 minutes or until the loaves are lightly browned and sound hollow when tapped. Remove from pan, and cool on a wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2loaves, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No one 3 lb rabbit legs, 2 front and 1 whole loin all on the bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 4 sage
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No soft polenta
                                                                  • In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 325°. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.
                                                                  • Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.
                                                                  • Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
                                                                  • Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Lippert traces her love of beans back to the excellent Mexican food she grew up with in California. "We bought beans from local markets in the Central Valley, which we went to all the time," she says.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb dried beans
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 thyme
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 1 scallion
                                                                  • Yes No black pepper
                                                                  • If using dried cranberry beans, cover them with water and let soak overnight; drain. In a pot, cover the fresh or soaked dried beans with 2 inches of cold water and bring to a boil. Skim the beans and add the onion, garlic, bay leaf and thyme sprigs, then simmer over moderate heat until the beans are just tender, about 40 minutes for fresh and 1 hour for dried.
                                                                  • Add 2 tablespoons of salt to the beans and cook for 5 minutes longer. Drain the beans and discard the onion, garlic, thyme sprigs and bay leaf. Stir in the olive oil, vinegar, parsley, sage, chopped thyme and sliced scallions. Season with salt and pepper and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup unsweetened pineapple juice
                                                                  • Yes No 1 12 oz apricot nectar
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 3 6 inch cinnamon stick
                                                                  • Yes No garnishes, orange, cinnamon sticks
                                                                  • Bring first 6 ingredients to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Pour through a wire-mesh strainer, discarding spices. Serve hot. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 14 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 4 oz cup walnut halves
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 2 oz blue cheese
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 2 fuji apples
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 5 oz mesclun salad greens
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chives
                                                                  • Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.
                                                                  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.
                                                                  • Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.
                                                                  • In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
                                                                  • In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Applejack cocktails were originally made from the uniquely North American potable applejack, an 80- to 100-proof brandy aged for two years in wood. One might speculate why the applejack cocktail is on the endangered species list, particularly with apple-flavored cocktails so common. The reason is that the majority of modern apple cocktails are made from apple-based spirits other than applejack. With relatively few true brands of the potent applejack on the market, you are more likely to order a drink that uses apple brandy or schnapps. Barring your own home distillation, seek out real applejack to sample at home.

                                                                  Ingredients
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Yes No 2 oz applejack
                                                                  • Shake all ingredients well with ice; then strain into a cocktail glass or serve over ice.
                                                                  Cuisine:YesNonorth american
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Spreading good cheer is easy -- greet guests with brandied eggnog.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 cup brandy
                                                                  • Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
                                                                  • Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
                                                                  • Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.

                                                                  Ingredients
                                                                  • Yes No 2 slice 40% less fat bacon
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 2 1/2 cup potato
                                                                  • Yes No 1 14.5 oz vegetable broth
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 15 oz cream style corn
                                                                  • Yes No 1 4 oz cup preshredded reduced fat cheddar cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.
                                                                  • Add onion and bell pepper to hot drippings; sauté 5 minutes or until tender. Add potato and broth to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
                                                                  • Stir in milk and corn; cook over medium- low heat 5 minutes. Combine cheese and flour, tossing to coat cheese. Add to chowder, stirring until cheese melts. Stir in black pepper. Top each serving evenly with crumbled bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb frozen cranberry
                                                                  • Yes No 1 1/2 cup apple juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.
                                                                  Yields: 4cups
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for fresh fruit galette is from " Culinary Institute of America: Gourmet Meals in Minutes " (Lebhar-Friedman Books, 2004). A galette is just a French name for a tart and a tart is nothing more than an open-face pie. Any fresh fruit will do nicely. If you want to make your own puff pastry, try this blitz puff pastry recipe. Here's a larger photo of Fresh Fruit Galette.

                                                                  Ingredients
                                                                  • Yes No 1 qt firm fleshed fruit
                                                                  • Yes No 1 1 lb puff pastry dough
                                                                  • Yes No 6 tbsp strained, apricot jam
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1/2 coarse cup sugar, granulated
                                                                  • Heat oven to 350 degrees. Wash, peel, trim, core, and slice fruit as needed. Remove the 2 sheets of puff pastry from the packaging and let it relax just a few minutes, but work quickly enough that it does not get too soft and pliable. Roll each piece of dough slightly until it is 12 inches square and of a uniform thickness. Cut four (6-inch) round circles out of each sheet of dough. Lay circles on parchment-lined sheet pans. Refrigerate dough for 5–10 minutes if it is too soft. Spread 1/2 teaspoon apricot jam in center of circle, leaving a 1/4-inch border around the edge of the dough. Place 1/2 cup prepared fruit on top of jam, leaving a 1- inch border around the edge of the dough. Fold a 1/2-inch section of dough up onto the fruit, pressing gently so that it adheres slightly. Crimp another 1/2-inch section of dough over the fruit and lightly press the dough that overlaps together. Crimp the remaining dough around the fruit. The fruit should be barely encased inside the dough. Repeat with the remaining galettes. Mix egg with water to make an egg wash, and lightly brush it on dough and crimped seams but not fruit. Sprinkle coarse sugar on egg-washed dough. Bake about 30 minutes or until golden brown and baked through. Serve warm or at room temperature. Source: " Gourmet Meals in Minutes " (Lebhar-Friedman Books, 2004)
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8fresh fruit galettes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp asian fish sauce
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No watercress sprigs
                                                                  • In a medium bowl, vigorously beat the eggs; season with salt and pepper. Strain the eggs and refrigerate for 1 hour.
                                                                  • In a blender, combine the shallot, ginger, lime juice and fish sauce and puree. With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified. Transfer the dressing to a medium bowl. Add the crab, mango, avocado and chives to the dressing and season with salt and pepper. Fold gently until the salad is mixed and evenly dressed. Refrigerate the salad.
                                                                  • In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering. Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle. Cook until set and golden, about 1 minute. Carefully transfer the lacy eggs to a paper towel-lined plate. Repeat with the remaining beaten eggs.
                                                                  • On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring. Repeat for the remaining 3 servings. Drape some of the lacy eggs over the crab and garnish with the peppercress.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is an unusual combination, but the bright, spicy bite of peppercorns and rhubarb cuts the cheese's creaminess. Trim off any rhubarb leaves, which are toxic, but leave the cheese rind on.

                                                                  Ingredients
                                                                  • Yes No 1 thick, 1/4 inch lb rhubarb stalks, leaves and discarded, stems 1/4 in
                                                                  • Yes No 5 tbsp honey
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 heaping tbsp green peppercorns in brine
                                                                  • Yes No 1 14 inch baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 11 oz very ripe triple cream cheese
                                                                  • Cook rhubarb with honey in a medium saucepan over medium heat 6 to 8 minutes, stirring occasionally, until rhubarb is very soft and just starting to fall apart. Preheat oven to 350°.
                                                                  • Remove pan from heat and add vinegar and peppercorns; let sit at room temperature (so flavors meld) at least 1 hour.
                                                                  • Slice baguette meanwhile on the diagonal into 1/2-in.-thick slices to make 26. Put slices on a baking sheet, brush one side with oil, and bake until golden brown, about 15 minutes. Let cool.
                                                                  • Cut cheese into 26 thick slices, each about as long as a baguette slice.
                                                                  • Spoon a scant 1 tbsp. rhubarb mixture onto each baguette slice. Top each with a slice of cheese (or two smaller pieces) and serve immediately. Or serve toasts, topping, and cheese separately and let guests assemble the crostini.
                                                                  • Make ahead: Toasts, up to 1 day, stored airtight at room temperature; rhubarb topping, up to 1 day, covered and chilled.
                                                                  • Note: Nutritional analysis is per crostino.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 26crostini
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.

                                                                  Ingredients
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 extra large lb shrimp
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
                                                                  • Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.
                                                                  • Serve with: Tropical Slaw
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 3servings (serving size: about 5 shrimp)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 9 1/2 oz mixed nuts
                                                                  • Yes No 1 6 oz smoked almonds
                                                                  • Yes No 1 cup quartered dried apricots
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Combine 1 (9.5-oz.) container mixed nuts, 1 (6-oz.) container smoked almonds, 1 cup quartered dried apricots, and 3/4 cup dried cranberries in a large bowl. Store in an airtight container.
                                                                  • Indulge a little more: Add a few morsels of delicious antioxidant-rich dark chocolate.
                                                                  • For testing purposes only, we used Planters Select Cashews With Almonds and Pecans and Blue Diamond Smokehouse Almonds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    blue diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Blue Diamond
                                                                  Ingredients
                                                                  • Yes No one 6 lb roasting chicken
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 rosemary
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 cup chicken stock
                                                                  • Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
                                                                  • Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
                                                                  • Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 4 tsp minced garlic
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 2 kale, stems
                                                                  • Yes No 1 cup crouton
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Prepare a grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
                                                                  • Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.
                                                                  • Note: Nutritional analysis is per serving without extra dressing.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.

                                                                  Ingredients
                                                                  • Yes No 500 gram almond
                                                                  • Yes No 250 gram powdered sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • Pass the almonds through a meat grinder twice to make an almond paste. Set aside.
                                                                  • Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
                                                                  • Oil your hands, and shape the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.
                                                                  • Place the cookies on oiled baking pans, and bake in a 350°F (175°C) for 15 to 20 minutes, or until golden. The cookie should have a slightly crispy crust and a chewy interior.
                                                                  • Coat the hot cookies with additional powdered sugar and transfer to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze

                                                                  Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 3 tbsp olive or avocado oil
                                                                  • Yes No salt
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
                                                                  • Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.
                                                                  • Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers added for another dimension. What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite. We like to use McEvoy Ranch olive oil. Game plan: This dish is destined for leftover heaven—it gets better the longer the flavors are allowed to infuse. If you’re having a hard time tearing the bread, toast it for a few minutes until it is soft again. This recipe was featured as part of our Cooling Off story.

                                                                  Ingredients
                                                                  • Yes No lemon garlic vinaigrette
                                                                  • Yes No 9 cup day old country bread
                                                                  • Yes No 2 lb plum tomato
                                                                  • Yes No a cup thinly sliced sweet onion
                                                                  • Yes No 2 medium english hothouse cucumbers
                                                                  • Yes No 1 fresh basil leaves
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Combine half of the vinaigrette with all of the bread, toss to coat well, and set aside at room temperature to marinate for about 10 minutes.
                                                                  • When the bread has marinated, add the remaining vinaigrette and all the other measured ingredients and season well with salt and pepper. Using clean hands, mix together until well incorporated. Let rest at least 15 minutes to allow the flavors to meld, then serve at room temperature.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped organic parsley
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 4 tbsp organic lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 organic garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: ¾cup (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This green smoothie gets its color from spinach, avocado, and a Granny Smith apple. It's packed with vitamins and contains six grams of filling fiber in each serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed spinach
                                                                  • Yes No 1 1/4 cup pear juice
                                                                  • Yes No 1/2 avocado
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 cup crushed ice
                                                                  • Blend spinach leaves, juice, avocado, apple, and ice.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 8 2.75 oz chocolate marshmallow sandwiches
                                                                  • Yes No 3 banana
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Cook pudding mix and 4 cups milk in a saucepan according to package directions. Remove pan from heat; let stand 10 minutes. Whisk in sour cream; let stand until pudding thickens.
                                                                  • Pour half of pudding into a 2-quart baking dish. Layer about 40 chocolate-marshmallow sandwich wedges evenly over pudding. Top evenly with banana slices and remaining half of pudding. Top with whipped topping. Arrange remaining sandwich wedges around outer edge of dish. Cover and chill at least 2 hours or overnight.
                                                                  • Note: For testing purposes only, we used Moon Pies for chocolate-marshmallow sandwiches.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 cup coarsely shredded zucchini
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
                                                                  • Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 large pasta
                                                                  • Yes No 2 cup shredded mozzarella cheese
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 1 lb, 10 oz ragu old world style sweet tomato basil smooth pasta sauce
                                                                  • Preheat oven to 350°. Toss hot rigatoni, 1-1/2 cups mozzarella, ricotta, parmesan and 1/2 jar Pasta Sauce; turn into 13- x 9-inch baking dish. Evenly pour on remaining Pasta Sauce. Bake covered 30 minutes or until heated through. Top with remaining 1/2 cup mozzarella and let stand until cheese is melted. Preparation time: 20 Minute(s) Cook time: 30 Minute(s)
                                                                  Cuisine:YesNoold world
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute

                                                                  Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.

                                                                  Ingredients
                                                                  • Yes No 8 oz pork tenderloin
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp sweet marsala wine
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1/4 cup thin slivers fresh ginger
                                                                  • Yes No 8 scallions, white and light green parts only
                                                                  • Yes No 1 1 lb small savoy cabbage
                                                                  • Yes No 2 large carrots, and on holes of a grater
                                                                  • Yes No 10 2 1/4 cup shiitake mushroom cap
                                                                  • Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
                                                                  • Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with curry-scented pancakes and plum sauce.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 6 oz unsalted butter
                                                                  • Yes No 5 meyer lemon
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp finely grated meyer lemon zest
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 tbsp meyer lemon juice
                                                                  • Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
                                                                  • Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
                                                                  • Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
                                                                  • Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
                                                                  • Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
                                                                  • Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz brussels sprouts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
                                                                  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
                                                                  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
                                                                  • Add onions to brussels sprouts, and toss well. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve these meatballs with dipping sauce for your next special occasion.

                                                                  Ingredients
                                                                  • Yes No 1 cup ground pork
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 clove scallion
                                                                  • Yes No 2 tbsp garlic
                                                                  • Yes No 1 dash parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 canola oil
                                                                  • Yes No 2 tbsp cranberry sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 25 whole orange zest
                                                                  • Yes No bamboo or wooden skewer
                                                                  • *Combine ground pork or chicken, bread crumbs, mayonnaise, green onions, garlic, parsley, salt and pepper in a large bowl. Mix well. Form mixture into 1 inch balls.
                                                                  • *Heat canola oil in large frying pan, over medium heat. Cook chicken balls until lightly browned and cooked through, and juices run clear. Set aside.
                                                                  • *Meanwhile, in medium saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds, canola oil and orange zest. Cook over low heat, whisking occasionally, until hot and thickened slightly about 20 minutes.
                                                                  • *Thread 2 meatballs onto each skewer and place on serving tray. Pour cranberry dipping sauce into small bowl. Serve with chicken balls.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Garlic-Cheese Grits
                                                                   1 h 30 m

                                                                  The sharper the cheese, the better these grits taste. Though this recipe calls for baking the grits in a casserole -style baking dish, you may also omit Step 5 and serve them right from the pot in steaming spoonfuls.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 1 cup grits, quick
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 cup shredded extra sharp cheddar cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
                                                                  • Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
                                                                  • Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from the heat.
                                                                  • Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.
                                                                  • Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 1/3 cup coarsely chopped walnut
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
                                                                  Yields: 1loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/2 cup loosely packed parsley
                                                                  • Yes No 1/4 cup loosely packed mint
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 parsley
                                                                  • Yes No 3 lemon
                                                                  • Yes No 6 6 oz thick salmon fillets
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves, and 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth.
                                                                  • Smash remaining 6 garlic cloves, using flat side of a knife.
                                                                  • Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat. Add smashed garlic, 1/2 bunch fresh parsley, and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low, and simmer 7 to 10 minutes or until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture. Garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz pork sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 13.2 oz italian bread dough
                                                                  • Yes No 2 tbsp finely grated parmesan cheese
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
                                                                  • Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
                                                                  • Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Prep: 8 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 cup packed baby spinach
                                                                  • Yes No 2 scallion
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 1.3 oz cup crumbled feta cheese
                                                                  • Yes No 2 tsp salt free greek seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat broiler.
                                                                  • Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
                                                                  • Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
                                                                  • Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  San Francisco’s Town Hall is best known for its New Orleans–style food and drink, but it took a detour and went Euro with this elderflower cocktail laced with Meyer lemon juice. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Hendrick’s is a Scottish gin with lingering cucumber notes. It can be found at most liquor stores and online. If you can’t find Meyer lemons, substitute regular lemons, though your cocktail will be a bit more acidic and less sweet.

                                                                  Ingredients
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 2 oz hendrick's gin
                                                                  • Yes No 3/4 oz meyer lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No meyer lemon
                                                                  • Fill a cocktail shaker halfway with ice and add the elderflower liqueur, gin, and lemon juice. Shake vigorously until the sides of the shaker are frosty, about 20 to 30 seconds. Strain into a chilled cocktail glass, garnish with lemon twist, and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Serve a simple steak dinner with grilled garlic bread to soak up every last drop of the flavorful caper-herb sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb boneless sirloin steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 canned anchovy fillet
                                                                  • Prepare grill to medium-high heat.
                                                                  • Sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side. Let stand 10 minutes.
                                                                  • Combine parsley and remaining ingredients in a food processor; process until blended. Cut steak diagonally across grain into thin slices. Serve with sauce.
                                                                  • Grilled garlic bread: Grill 4 slices French bread 2 minutes on each side or until browned. Brush each slice with 1 teaspoon olive oil; rub with halved garlic clove.
                                                                  Yields: 4servings (serving size: 3 ounces steak and about 1 tablespoon sauce)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub

                                                                  Cook the brown rice in plenty of water so it won't be sticky. Serve with lime wedges.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain brown rice
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 1/3 cup sliced scallion
                                                                  • Yes No 1/4 cup dry roasted peanut
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 garlic clove
                                                                  • Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.
                                                                  • Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 teaspon vanilla extract
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
                                                                  • In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
                                                                  • The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate

                                                                  Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb beef stew meat
                                                                  • Yes No 2 1/4 lb string bean
                                                                  • Yes No two beef round
                                                                  • Yes No an onion
                                                                  • Yes No 1 250 milliliter cup tomato sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 60 milliliter cup olive oil
                                                                  • Yes No a dry red wine
                                                                  • Heat the olive oil in a pot and add the chopped onions; cook until they have become translucent, taking care lest they burn, and then add the meat; continue cooking, stirring, until the meat is browned on all sides. Add the wine if you're including it, and continue cooking until it has evaporated. Add the carrot and the tomato, season to taste, and simmer over a low flame, covered, for about an hour. Add the string beans and continue cooking for another half hour or until all is fork- tender. Check seasoning, and serve. Accompaniments? A tossed salad is quite nice. The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 cup chopped vidalia onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 cup chopped plum tomato
                                                                  • Yes No 2 cup chopped cooked chicken breast
                                                                  • Yes No 1/4 cup chopped bacon
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 4 cup angel hair
                                                                  • Yes No 1/4 1 oz cup shredded asiago cheese
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
                                                                  • Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
                                                                  Yields: 4servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bitter produce like endives, radicchio and kumquats are in peak season in winter.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup thinly sliced kumquat
                                                                  • Yes No 7 cup chopped radicchio, endives and watercress
                                                                  • Whisk olive oil with red wine vinegar and honey; season with salt and pepper. Add kumquats and chopped radicchio, endives and watercress. Toss well and serve.
                                                                  Yields: 1' style='display: block;'>
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

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