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                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 2 tsp grated lime rind
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 3 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp tequila
                                                                  • Yes No 1/2 tsp lime juice
                                                                  • To prepare chicken, combine first 5 ingredients in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the oregano mixture evenly under loosened skin of each breast half. Arrange chicken breasts in a shallow dish; cover and refrigerate at least 4 hours.
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over, and transfer to oven. Bake at 375° for 25 minutes or until chicken is done. Remove chicken from pan, reserving 1 1/2 tablespoons drippings; set chicken aside, and keep warm.
                                                                  • To prepare sauce, heat reserved drippings in pan over medium-high heat. Add flour and 1/4 teaspoon cumin to pan, and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, 1 tablespoon tequila, and lime juice, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to about 2/3 cup (about 2 minutes), stirring occasionally. Serve with chicken.
                                                                  Yields: 4servings (serving size: 1 breast half and about 2 1/2 tablespoons sauce)
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  This tangy, sweet relish can accompany roast pork, chicken or turkey served on their own or as sandwiches.

                                                                  Ingredients
                                                                  • Yes No 6 oz frozen cranberry
                                                                  • Yes No 1/4 cup canned apricot nectar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp dry port
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 2 tbsp thinly sliced dried apricots
                                                                  • Yes No 4 slice white bread
                                                                  • Yes No 6 oz roasted turkey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 scallion
                                                                  • Yes No 4 romaine lettuce
                                                                  • MAKE THE RELISH In a medium nonreactive saucepan, combine the cranberries, apricot nectar and sugar and bring to a boil over moderately high heat. Reduce the heat to low, cover and cook, stirring occasionally, until slightly reduced, about 20 minutes.
                                                                  • In a small nonreactive saucepan, combine the honey, port, vanilla and 2 tablespoons of water and bring to a boil over high heat. Remove from the heat and stir in the currants and apricots. Let steep for 15 minutes.
                                                                  • Drain the cranberries, reserving 1/4 cup of the cooking liquid. Stir the dried fruit mixture into the cranberries, add the reserved cooking liquid and let cool.
                                                                  • MAKE THE SANDWICHES Spread 2 slices of the bread with about 1 1/2 tablespoons each of the relish. Layer the turkey on the relish and season with salt and pepper. Top with the scallions, romaine lettuce and the remaining bread.
                                                                  Yields: 2servings plus leftover relish
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Lean, tender, and mild, bison steaks—sometimes labeled buffalo—pair well with the earthy sauce. Find bison steaks at some gourmet grocers and specialty markets, or online at localharvest.org or blackwing.com. Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets.

                                                                  Ingredients
                                                                  • Yes No 24 3 lb baby beets
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 4 oz, 3/4 inch thick bison tenderloin steaks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp sumac
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 cup sliced chanterelle mushroom
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350°.
                                                                  • To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9-inch baking dish; add 1/4 cup water. Cover and bake at 350° for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.
                                                                  • To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil. Place bison on a broiler pan; sprinkle with sumac. Bake at 350° for 8 minutes or until desired degree of doneness.
                                                                  • To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts. Serve sauce with bison and beets.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 8servings (serving size: 6 beet halves, 1 bison steak, and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 tsp herbes de provence
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 4 oz bacon strips
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1/2 cup crumbled roquefort cheese
                                                                  • In a small bowl, mash the garlic with a large pinch of salt. Whisk in the olive oil and mustard, then whisk in the buttermilk in a thin stream. Add the herbes de Provence and a pinch of pepper and let the dressing stand for 30 minutes.
                                                                  • Meanwhile, steam the broccoli florets until crisp-tender, about 5 minutes. Plunge the florets into a bowl of ice water. Drain well and pat dry.
                                                                  • In a medium skillet, cook the bacon over moderately high heat until browned, about 5 minutes; drain.
                                                                  • In a large bowl, toss the broccoli florets and stems with the sliced onion and the dressing. Sprinkle with the Roquefort and bacon and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  A quick and healthy Mediterranean meal.

                                                                  Ingredients
                                                                  • Yes No pumpkin seed
                                                                  • Yes No 2 carrots
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 handfuls of baby spinach leaves
                                                                  • Yes No fresh peas, podded
                                                                  • Yes No halloumi cheese
                                                                  • Yes No a lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and extra virgin olive oil
                                                                  • A quick and healthy Mediterranean meal.Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas. Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like. To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds. Tip: If you can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Most meatloaves bake in pans in ovens for hours. But these bake up quick using microwave powers!

                                                                  Ingredients
                                                                  • Yes No 1 lb extra lean ground beef
                                                                  • Yes No 1/2 cup quick cooking oat
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 5 1/2 oz vegetable juice
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.
                                                                  • Line the bottom of the microwave with a big sheet of wax paper in case juices from the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for doneness. Carefully remove each mug from the microwave using oven mitts.
                                                                  • Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution - bake your pudding in a water bath and call it pots de crème.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 3 tbsp whiskey
                                                                  • Heat oven to 300 and place a rack in the middle. Bring about 4 cups water to a simmer. In a large baking dish, arrange six ramekins and set aside.
                                                                  • Chop chocolate into small pieces.
                                                                  • In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and stir in chocolate until completely melted.
                                                                  • In a separate bowl, combine honey, egg yolks and whiskey. Whisk for about 2 minutes until thickened. Add the chocolate mixture very slowly to bring up the temperature, whisking constantly.
                                                                  • Divide the mixture among the ramekins and pour simmering water into the baking dish until the ramekins are half immersed. Bake for 30 to 40 minutes or until the outer edges are set. The middle will still be jiggly, but the cream will continue to set as they cool.
                                                                  • Cool to room temperature for about 1 hour. Serve, or refrigerate for up to 4 days.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve these skewers alone or alongside couscous or stuffed into warm pita bread with a bit of hummus and chopped tomato. In the adventurous dish, the olives and lemons take on bigger roles, with green olives being the star and marinated lemon slices contributing fascinating flavors and color to the plate.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 4 oz, 1 1/2 inch boneless, skinless chicken thighs, each
                                                                  • Yes No 1 large, 6 oz pitted, black olives
                                                                  • In a medium bowl combine the marinade ingredients. Add the chicken thigh pieces and toss to coat thoroughly. Let the chicken marinate at room temperature for 5 to 30 minutes before grilling.
                                                                  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
                                                                  • Thread the chicken pieces onto skewers, alternating chicken pieces with olives. Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
                                                                  • Note: If using bamboo skewers, soak in water for at least 30 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak

                                                                  A New Year's Day tradition in many Southern households, this distinctively named dish of rice and black-eyed peas is believed to bring good luck for the coming year. It's often cooked with salt pork; we've substituted smoked sausage, just two ounces per person, but you can leave the meat out altogether if you prefer.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 scallions, white bulbs and green tops
                                                                  • Yes No 1/2 lb collard greens, leaves
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 lb kielbasa
                                                                  • Yes No 1 10 oz frozen black eyed peas
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • In a large saucepan or Dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the collard greens, salt, black pepper, and cayenne and cook, stirring, until the greens wilt, about 1 minute.
                                                                  • Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and stir in the scallion tops.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whether you're welcoming kids home from school, baking a treat for a party, or enjoying an afternoon to yourself, these cookies are the just-right sweet you need. If you want to create colorful cookies, divide the icing into portions and use food coloring to tint it different hues.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
                                                                  • Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
                                                                  • Preheat oven to 375°.
                                                                  • Remove one dough portion from refrigerator. Remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Repeat procedure with remaining dough half.
                                                                  • To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup powdered sugar
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 cup chopped walnut
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 3/4 cup sorbet
                                                                  • Preheat oven to 325°. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts. Add egg whites and vanilla; stir just until incorporated (don't over-mix).
                                                                  • Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through. Transfer sheets to wire racks; let cookies cool completely.
                                                                  • Freeze the cookies for at least 30 minutes. Place 3 tablespoons of sorbet on the flat side of a cookie and top with another cookie. Repeat with remaining cookies. Store the ice cream sandwiches in the freezer in an airtight container until ready to eat. Can be made up to 2 days ahead.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 20servings (serving size: 1 sandwich (2 cookies and 3 tablespoons sorbet))
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze

                                                                  All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 8 oz carton light sour cream
                                                                  • Yes No 2 4 1/2 teaspoons dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2/3 cup apricot preserves
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
                                                                  • To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
                                                                  • Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
                                                                  • Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
                                                                  • To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 4loaves, 10 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze

                                                                  Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1 lb frozen white bread dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp non-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add onion; cook for 10 minutes or until tender, stirring occasionally. Cool to room temperature; stir in poppy seeds and salt. Set aside.
                                                                  • Roll the dough into a 14 x 12-inch rectangle on a lightly floured surface. Spread onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Cut dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Combine the milk and egg, and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  Cabbage Slaw
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 4 cup shredded cabbage
                                                                  • Yes No 1 1/2 cup thinly sliced radish
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Combine first 5 ingredients; toss. Sprinkle with mint, salt, and pepper.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb beef flank steak
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp rosemary
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Score steaks in a crisscross pattern with a knife. Whisk together remaining ingredients; pour over steaks in a dish, turning to coat. Cover; refrigerate for 4 hours, turning several times.
                                                                  • Bring steak to room temperature. Warm a grill over high heat. Remove steaks from and discard marinade. Grill, turning once, 8 minutes for medium-rare. Let steaks rest for 10 minutes before carving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill

                                                                  Prep: 10 minutes; Cook: 4 minutes; Cool: 10 minutes; Chill: 1 hour.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients; sauté 4 minutes or until tender. Let cool 10 minutes or to room temperature.
                                                                  • Place crabmeat and next 4 ingredients in a medium bowl. Add cooled vegetables; gently toss to combine. Cover and chill.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Bloody Marys can be hard to stomach after a rough night out; sparkling wine is more manageable for some. This bubbly concoction combines grapefruit juice, orange liqueur, and sparkling wine for a lighter take on a morning cocktail. This recipe was featured in our New Year’s Day Brunch story.

                                                                  Ingredients
                                                                  • Yes No 2 cup pink grapefruit juice
                                                                  • Yes No 8 oz Cointreau
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Combine grapefruit juice and orange liqueur in a tall pitcher, and stir. Cover and refrigerate until ready to use.
                                                                  • To make the cocktail, add 3 ounces of the grapefruit mixture to each of 8 champagne glasses.
                                                                  • Divide sparkling wine evenly among the glasses. Serve.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 3 tbsp instant espresso powder
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 10 vanilla cream filled snack cakes
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let cool to room temperature.
                                                                  • Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large bowl and beat with an electric mixer until smooth. In another large bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream.
                                                                  • One at a time, dip 10 Twinkie halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11-by-7-inch baking dish. Spread half of cream cheese mixture over Twinkies, then sprinkle with 2 oz. chopped chocolate. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan -style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced anaheim chili pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 1/2 lb boneless leg of lamb
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 3/4 cup green bell pepper
                                                                  • Yes No 2 cup cubed butternut squash
                                                                  • Yes No 1 cup cubed carrot
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 2/3 cup dried apricots
                                                                  • Yes No 4 1/2 cup couscous
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Preheat oven to 325°.
                                                                  • Combine first 8 ingredients.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
                                                                  • Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings (serving size: about 1 cup tagine and 3/4 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 20 min., Cook: 20 min., Chill: 4 hrs., Freeze: 25 min. Peach nectar is a sweet, intensely flavored drink that's usually found on the international food aisle, with the fruit juices, or with cocktail mixes.

                                                                  Ingredients
                                                                  • Yes No 4 cup peach
                                                                  • Yes No 1 cup peach nectar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No garnish, fresh peaches
                                                                  • Combine first 3 ingredients in a medium bowl.
                                                                  • Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
                                                                  • Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
                                                                  • Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
                                                                  • Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.
                                                                  • Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 1/4 medium lb shrimp
                                                                  • Yes No 3 shallot
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No one 6 oz watercress, and leaves
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup salted peanut
                                                                  • Yes No cooked rice
                                                                  • In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
                                                                  • In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
                                                                  • Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Strawberry Bread
                                                                   1 h 10 m

                                                                  The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 pint strawberries, hulled
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
                                                                  • In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
                                                                  • Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 seedless cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz center cut skinless salmon fillets
                                                                  • Yes No white pepper
                                                                  • Yes No 8 oz plain nonfat greek yogurt
                                                                  • Yes No 1/2 cup coarsely chopped dill weed
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat a water bath to 122° for rare salmon, 160° for medium. Light a grill or preheat a grill pan. Season the sliced cucumber with salt and black pepper. Grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a plate.
                                                                  • Season the salmon with salt and white pepper; transfer to four 1-quart, vacuum-pack bags and vacuum-seal. Submerge the bags in the water bath and cook at the desired temperature for 12 minutes.
                                                                  • In a blender, blend the yogurt with the dill; season with salt and black pepper. In a small bowl, toss the julienned cucumber with the oil and lemon juice; season with salt. Remove the fillets from the bags and transfer to plates. Top with the grilled and julienned cucumber, dollop with the dill sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No seabass – head and tail on
                                                                  • Yes No fennel
                                                                  • Yes No 5 gram 5 gms fennel seeds
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No olive oil
                                                                  • Yes No 70 gram 70 gms butter
                                                                  • Yes No 3 gram 3 gms dill fresh
                                                                  • Yes No 3 gram 3 gms parsley flat leaf
                                                                  • Yes No 3 gram 3 gms basil fresh
                                                                  • Yes No 3 gram 3 gms mint fresh
                                                                  • Yes No 10 10 each baby potatoes
                                                                  • Yes No 20 20 each capers
                                                                  • Yes No 1 lemon
                                                                  • Yes No white wine
                                                                  • Yes No 200 gram 200 gms tomato and basil sauce
                                                                  • Yes No 2 steam bags
                                                                  • Pre heat your oven to 190 oC. Finely slice the whole fennel, lightly crush your fennel seeds, melt ½ the butter in a pan with the olive oil then add in the finely sliced fennel and fennel seeds, and sauté for 5 minutes slowly on a medium heat. Finely chop your garlic and add to the fennel, cook now until the fennel is soft, golden brown and sweet when you taste it. Set aside to cool. Finely chop all your herbs together and add to the remaining butter, mix well then set aside.Take your seabass and ensure it is clean inside and out. Pat dry with kitchen paper. Make 3 diagional cuts in one side of the fish down to the bone. Stuff these cuts with the herb butter. Fill the cavity of the fish with 2 slices of lemon then with the stewed fennel try to use all the fennel in both fish.Gently transfer the fish to the inside of the foil bag or onto the foil. Add in the whole ½ cooked potatoes, capers, tomato sauce and white wine. Seal the foil bag at the end (if you are using foil fold up like a parcel).Place the steam bags onto a baking tray and pop into the oven. Bake for 20-25 minutes. Remove from the oven and allow to sit for 2-3 minutes. Serve immediately after resting. Place the steam bag onto a serving plate, carefully open and enjoy with a crisp green salad or steamed vegetables.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Steven Raichlen is ambivalent when it comes to chicken breasts: "You could describe them two ways," he says. "They're the canvases upon which a grill master paints his colors. Or, to put a less charitable spin on it, they're the meat grill masters love to hate because they're so intrinsically bland." Here, Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors."

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 3 tbsp sweet paprika
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No four 2 lb chicken breast half (bone-in, skinless)
                                                                  • Yes No lemon
                                                                  • In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
                                                                  • Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that?s fine, and different tinned or jarred beans will all work well too. I?ve given you a weight of turkey here, but you can use whatever you?ve got left over. It?s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It?s brilliant with steamed rice, or rolled up in warmed tortillas.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 leek
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander, stalks
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 heaped tsp 1 teaspoon smoked paprika
                                                                  • Yes No 1 tsp 1 teaspoon runny honey
                                                                  • Yes No 3 tbsp 3 tablespoons white wine vinegar
                                                                  • Yes No leftover turkey
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 x tins chopped tomatoes
                                                                  • Yes No chickpeas in can
                                                                  • Yes No 2 limes
                                                                  • Yes No sour cream
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No a red onion
                                                                  • Yes No a garlic
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No 1 lime
                                                                  • Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that’s fine, and different tinned or jarred beans will all work well too. I’ve given you a weight of turkey here, but you can use whatever you’ve got left over. It’s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It’s brilliant with steamed rice, or rolled up in warmed tortillas. Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy then get everyone to tuck in.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right
                                                                  Ingredients
                                                                  • Yes No 2 3 oz berry blue jell o
                                                                  • Yes No 2 3 oz red jell o
                                                                  • In a bowl, dissolve 2 (3 oz.) packages Berry Blue Jell-O in 1 1/4 cups boiling water. Pour into an 8-inch baking pan. Refrigerate for 2 hours or until firm. Repeat with red Jell-O. Dip bottoms of pans into warm water for 15 seconds. Cut Jell-O into stars with a 1 1/2-inch star cutter. Yield: about 50 stars.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 heaping cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp finely grated lemon zest
                                                                  • Yes No 1 heaping cup frozen blueberry
                                                                  • MAKE THE TOPPING: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
                                                                  • MAKE THE MUFFINS: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
                                                                  • Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
                                                                  Yields: 12muffins
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 lb tomato
                                                                  • Yes No fresh hot green chiles to taste
                                                                  • Yes No 1 1/2 tbsp spraying the tortillas
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup homemade
                                                                  • Yes No 2 cup coarsely shredded rotisserie chicken
                                                                  • Yes No 2/3 cup shredded mild cheddar
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No a few white onion
                                                                  • Yes No cilantro
                                                                  • THE SAUCE For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.
                                                                  • For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
                                                                  • In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
                                                                  • Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
                                                                  • FINISHING THE ENCHILADAS Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
                                                                  • Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness. Serves: 12

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3 large russet potato
                                                                  • Yes No parsley
                                                                  • On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired. This is best made the day before if possible, for even better flavor.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Wat is dit toch een klassiek gerecht. De meesten van mijn maten zijn dol op de kikkererwten, maar in plaats daarvan kun je ook heelgoed witte bonen of zelfs blokjes aardappel gebruiken. Voel je vrij om het recept naar eigen smaak op te peppen met wat extra Spaanse peper. Dit recept is voldoende voor 6 porties, dus als je maar voor vier mensen kookt, kun je de rest gewoon invriezen ? het is een dag later trouwens ook ontzettend lekker ? zelfs op een gepofte aardappel!

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 2 middelgrote uien
                                                                  • Yes No 2 tenen knoflook
                                                                  • Yes No 2 middelgrote wortelen
                                                                  • Yes No 2 stengels bleekselderij
                                                                  • Yes No 2 rode paprika’s
                                                                  • Yes No olijfolie
                                                                  • Yes No 1 volle theelepel chilipoeder
                                                                  • Yes No 1 volle theelepel gemalen komijn
                                                                  • Yes No 1 volle theelepel kaneel
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 400 gram 1 blik kikkererwten van 400 g
                                                                  • Yes No 400 gram 1 blik rode kidneybonen van 400 g
                                                                  • Yes No 400 gram 2 blikken tomatenstukjes van 400 g
                                                                  • Yes No 500 gram 500 g rundergehakt van goede kwaliteit
                                                                  • Yes No 1 bosje verse koriander
                                                                  • Yes No 2 eetlepels balsamicoazijn
                                                                  • Yes No 400 gram 400 g basmatirijst
                                                                  • Yes No 500 gram 500 g biologische yoghurt
                                                                  • Yes No 230 gram 1 potje van 230 g guacamole
                                                                  • Yes No 1 limoen
                                                                  • Wat is dit toch een klassiek gerecht. De meesten van mijn maten zijn dol op de kikkererwten, maar in plaats daarvan kun je ook heelgoed witte bonen of zelfs blokjes aardappel gebruiken. Voel je vrij om het recept naar eigen smaak op te peppen met wat extra Spaanse peper. Dit recept is voldoende voor 6 porties, dus als je maar voor vier mensen kookt, kun je de rest gewoon invriezen – het is een dag later trouwens ook ontzettend lekker – zelfs op een gepofte aardappel!De chili makenMaak de uien, knoflook, wortelen en selderij schoon en hak ze fijn – geeft niet hoe, hak er maar lekker op los, als het maar klein wordt # Snijd de paprika’s doormidden, haal de steel eraf en de zaadjes eruit en hak ze in grove stukken # Zet de grootste braadpan die je hebt op matig hoog vuur # Giet er 2 flinke scheuten olijfolie in en doe er de gehakte groenten bij # Voeg het chilipoeder, de komijn, de kaneel, en een snuf zout en peper toe # Laat 7 minuten bakken, terwijl je elke 30 seconden roert, tot de groenten zacht zijn en wat kleur hebben gekregen # Doe er dan de uitgelekte kikkererwten en kidneybonen, en de tomatenstukjes bij # Voeg het gehakt toe en steek de grootste klonten met een houten lepel stuk # Vul een van de lege blikjes met water en giet dat in de pan # Pluk de korianderblaadjes van de steeltjes en zet ze zolang in de koelkast # Hak de gewassen steeltjes fijn en roer die door het mengsel in de pan # Giet de balsamicoazijn erbij en voeg nog een flinke snuf zout en peper toe # Breng het mengsel aan de kook en laat het ongeveer een uur zachtjes pruttelen op laag vuur, met het deksel schuin op de pan # Roer af en toe om te voorkomen dat het aanzetHet serverenDit gerecht is heel lekker met luchtige rijst # Verdeel de rijst en chili over grote kommen of zet ze in grote pannen midden op tafel en laat ieder voor zichzelf opscheppen # Als je niet zo van rijst houdt, is chili con carne ook lekker met een stuk knapperig brood, een gepofte aardappel of couscous # Geef er een kommetje biologische yoghurt, guacamole en een paar partjes limoen bij en bestrooi de chili met korianderblaadjes # Ik maak er altijd graag een mooie groene salade bij
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6

                                                                  As a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily satisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
                                                                  • Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
                                                                  • Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
                                                                  • Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
                                                                  • Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tbsp minced oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz provolone cheese
                                                                  • Yes No 4 oz genoa salami
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/2 cup pitted olive
                                                                  • Yes No 1/2 medium radicchio
                                                                  • Yes No 1/2 medium frisée
                                                                  • Yes No 1 cup diced red cabbage
                                                                  • Yes No 2 2 oz cup baby arugula
                                                                  • In a bowl, whisk the olive oil with the red wine vinegar. Whisk in the minced shallot and oregano and season with salt and pepper. Add all of the remaining ingredients, toss well and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve

                                                                  The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried porcini mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 8 oz cremini mushrooms
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 28 oz organic crushed tomatoes
                                                                  • Yes No 1 piece parmigiano reggiano cheese rind
                                                                  • Yes No 12 oz uncooked whole wheat penne
                                                                  • Yes No 1/2 2 oz cup parmigiano-reggiano cheese
                                                                  • Place dried mushrooms in a spice or coffee grinder; process until finely ground.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Spicy Grain Soup
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No water
                                                                  • Yes No 1/2 cup short grain brown rice
                                                                  • Yes No 1/2 cup bulgur
                                                                  • Yes No 1 tbsp light olive oil
                                                                  • Yes No 2 inch dried mulato chiles, and 2 inch pieces
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 qt vegetable broth
                                                                  • Yes No 1 1/2 cup diced tomato in can
                                                                  • Yes No 6 cilantro
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 medium parsnip
                                                                  • Yes No 1/2 cup salted roasted pumpkin seeds
                                                                  • In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the pan and cover. In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
                                                                  • In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
                                                                  • In a large, heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly. Puree the soup in a blender and return to the pan.
                                                                  • Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Fall is prime cookie-baking time — especially for rustic, crowd-pleasing cookies. It is not time yet for the elaborate traditions of Christmas baking, but we want sweet pleasers for lunchboxes, bake sales, and munching with a cup of hot tea. Meet our latest favorite: Peanut butter oatmeal cookies with a dollop of chewy, melting chocolate fudge on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter, very soft
                                                                  • Yes No 1 1/2 cup creamy peanut butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 4 1/2 cup old fashioned oats
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350°F and line two large cookie sheets with parchment paper.
                                                                  • In a large bowl, mix the butter, peanut butter, and sugars. (You can use beaters, but it's easiest to just vigorously mix by hand.) Mix in eggs and vanilla until thoroughly incorporated. Add the oats, baking soda, and salt, and mix thoroughly. Refrigerate the dough while preparing the fudge topping.
                                                                  • Mix the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring frequently, until the chocolate is completely melted. Stir vigorously to make sure the mixture is evenly mixed. Turn off the burner under the chocolate.
                                                                  • Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one semi-flat on the cookie sheet. Top each ball of dough with a teaspoon of the warm chocolate mixture.
                                                                  • Bake the cookies for 10 minutes or until just golden around the edges. Remove from the oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks. (You can remove the entire sheet of parchment paper and move the cookies to the rack in that way.)
                                                                  • Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.) Store the cooled cookies in an airtight container for up to 5 days.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 20 oz cup tomato sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 3 cup large onion
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 4 cup shredded cooked chicken
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3/4 lb monterey jack cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 16 corn tortilla
                                                                  • Yes No red onion, cilantro, hot sauce and sour cream
                                                                  • MAKE THE SAUCE In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
                                                                  • In a large saucepan, heat the olive oil over moderately low heat. Add the tomato sauce and the water. Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
                                                                  • MEANWHILE, MAKE THE ENCHILADAS Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
                                                                  • Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel-lined baking sheet and pat dry. Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas. Sprinkle with the remaining cheese.
                                                                  • Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with chopped red onion, cilantro, hot sauce and sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 3/4 lb large carrot
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/4 cup light coconut milk
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 16 large shrimp
                                                                  • Yes No 1 1/2 tbsp shredded coconut meat
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
                                                                  • In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
                                                                  • Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast

                                                                  The sauce also goes great with chicken breasts. Serve with a wild rice mix.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 8 2 oz turkey cutlets
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/3 cup dried cranberry
                                                                  • Melt butter and oil in a large nonstick skillet over low heat.
                                                                  • While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
                                                                  • Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.
                                                                  Yields: 4servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  One-Pot Pasta
                                                                   38 m
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 26 oz tomato basil pasta sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp italian seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 20 oz refrigerated four cheese ravioli
                                                                  • Yes No 1 4 oz cup shredded mozzarella cheese
                                                                  • Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.
                                                                  • Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.
                                                                  • Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.
                                                                  • Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP

                                                                  These scones are best the day they're made, but freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350° until warm, 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup shredded extra sharp cheddar
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 1/2 cup low-fat milk
                                                                  • Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.
                                                                  • Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.
                                                                  • Note: Nutritional analysis is per scone.
                                                                  Cuisine:YesNomalibu
                                                                  Yields: 8scones
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook

                                                                  This luxury veggie dish is perfect for a summer picnic.

                                                                  Ingredients
                                                                  • Yes No 300g shortcrust pastry
                                                                  • Yes No 200ml double cream
                                                                  • Yes No 4 egg yolks
                                                                  • Yes No gruyère cheese
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No sun dried tomatoes, blitzed a paste
                                                                  • Yes No a soft goat's cheese
                                                                  • Yes No a of chives
                                                                  • This luxury veggie dish is perfect for a summer picnic.Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour. Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later. Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly. Whizz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cook slightly before serving. Tip: Grate more Cheddar over the tart if you don’t like goat’s cheese.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
                                                                  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
                                                                  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
                                                                  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
                                                                  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
                                                                  Yields: 1bundt cake
                                                                  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
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No 3 tbsp sake
                                                                  • Yes No 1/2 cup white miso paste
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No six 6 to 7 oz, thick, 1 1/2 inch to 7 ounce skinless black cod fillets, about 1 1/2 inches
                                                                  • Yes No vegetable oil
                                                                  • Yes No pickled ginger
                                                                  • In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb boneless leg of lamb
                                                                  • Yes No 1 1/2 cup diced cucumber
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 6 oz plain low fat yogurt
                                                                  • Yes No 4 wheat pitas
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
                                                                  • While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice

                                                                  This Southern-style entrée is a one-pan dish that's sure to impress guests. Serve with steamed asparagus to round out the meal.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz, 1/4 inch thick boneless center cut loin pork chops
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp minced bottled minced garlic
                                                                  • Yes No 1 1/2 cup frozen peach
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tsp butter
                                                                  • Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.
                                                                  • Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings (serving size: 1 chop and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup fat free greek style yogurt
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup grated turnip
                                                                  • Yes No 1 1/4 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 30 oz frozen shredded hash brown potatoes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 large egg
                                                                  • Yes No chives
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A sip of this sweet, peppery after-dinner drink will help settle your stomach and satisfy your sweet tooth. What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka. This recipe was featured as part of our Make Your Own Digestifs project.

                                                                  Ingredients
                                                                  • Yes No 14 large basil
                                                                  • Yes No 2 cup grain alcohol
                                                                  • Yes No 1 1/2 cup simple syrup
                                                                  • Place basil leaves in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep at room temperature, undisturbed, for 6 days.
                                                                  • After 6 days, remove leaves and add rich simple syrup. Stir to combine. Store in the freezer.
                                                                  Yields: 1/3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 lb potato
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
                                                                  • Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these party-ready grilled kabobs with any of our three flavorful sauces above.

                                                                  Ingredients
                                                                  • Yes No 16 7 to 8 inch bamboo or wooden skewer
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp spicy brown mustard
                                                                  • Yes No 1 1/2 jumbo lb shrimp
                                                                  • Yes No 1 tbsp caribbean jerk seasoning
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 yellow squash
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Soak wooden skewers in water 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat. Grill vegetables 15 minutes or until tender, turning occasionally. Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  You can blanch vegetables a day ahead and refrigerate in airtight containers.

                                                                  Ingredients
                                                                  • Yes No 3 yellow bell pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 5 inch long medium thin carrots
                                                                  • Yes No 2 medium yellow squash
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 3 small fennel bulb
                                                                  • Yes No 2 12 oz small celeriac
                                                                  • Yes No 2 tbsp coarsely chopped thyme
                                                                  • Yes No 1/4 cup coarsely chopped basil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 2 head radicchio, through the stem
                                                                  • Yes No 4 small tomato
                                                                  • Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
                                                                  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
                                                                  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 cup chopped roasted red bell pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 12 lump oz crabmeat
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 3 tbsp canola mayonnaise
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 12 boston lettuce leaves
                                                                  • Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.
                                                                  • Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe offers two dipping sauces. Red Curry Peanut Sauce has a more authentic Thai flavor. Peanut Dipping Sauce is a bit milder.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb chicken tenders
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No red curry peanut sauce
                                                                  • Combine sugar and next 6 ingredients in a large heavy-duty zip-top plastic bag. Cut chicken tenders in half lengthwise; add to plastic bag. Seal and marinate in refrigerator 2 hours.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag; discard marinade. Thread chicken onto 10 (6-inch) skewers. Place kabobs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with Red Curry Peanut Sauce or Peanut Dipping Sauce.
                                                                  • Note: If using wooden skewers, soak them in water 30 minutes before grilling.
                                                                  Cuisine:YesNoindonesian
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak

                                                                  Prep: 15 min., Bake: 5 min., Cook: 15 min. plus 4 min. per batch.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 tsp sage
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.
                                                                  • Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.
                                                                  • Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.
                                                                  • Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.