loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Here's a fun twist on the classic summertime umbrella drink. Kiwifruit and melon liqueur give the cocktail a green hue and slightly tangy flavor. Although we used green kiwi, you can substitute the golden variety for a sweeter taste and golden color.

                                                                  Ingredients
                                                                  • Yes No 5 kiwi
                                                                  • Yes No 3 cup crushed ice
                                                                  • Yes No 1/4 cup light rum
                                                                  • Yes No 1/4 cup midori
                                                                  • Yes No 3 tbsp cream of coconut
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 6servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    coco lopez
                                                                    Brands:
                                                                  • Yes No
                                                                    Coco Lopez

                                                                  Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
                                                                  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
                                                                  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1 cup diced tomato in can
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup drained chickpeas in can
                                                                  • Yes No 3/4 cup chopped parsley
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup couscous
                                                                  • In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
                                                                  • Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 small lb organic red potato
                                                                  • Yes No 1 head organic garlic
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Heat the grill to medium. In a large bowl, combine potatoes, unpeeled cloves from head of garlic, and olive oil; season with salt and pepper
                                                                  • Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
                                                                  • Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb medium butternut squash
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup medium leek, white part only
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup canned broth
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 slice peasant bread
                                                                  • Yes No 4 oz gruyère cheese
                                                                  • Yes No 1 tbsp parmesan cheese
                                                                  • Yes No 8 basil
                                                                  • Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
                                                                  • Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
                                                                  • Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.
                                                                  • To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.
                                                                  • Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. They're cute, edible, and over-the-top tasty. What more can we say?

                                                                  Ingredients
                                                                  • Yes No 20 crème filled chocolate sandwich cookies
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup pumpkin purée
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
                                                                  • Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
                                                                  • Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
                                                                  • Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
                                                                  Yields: 12bars (serving size: 1 bar)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This classic recipe was featured in our "Taste of the South" column last year. It makes one large and one small pan of dressing, so freeze one pan for another meal.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3 cup self rising white cornmeal mix
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 7 large egg
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 3 cup soft, white breadcrumbs
                                                                  • Yes No 2 large sweet onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1/4 cup diced sage
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 tbsp seasoned pepper
                                                                  • Yes No 7 cup chicken broth
                                                                  • Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
                                                                  • Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
                                                                  • Pour hot butter into batter, and stir until blended. Pour batter into pan.
                                                                  • Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
                                                                  • Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
                                                                  • Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
                                                                  • Bake at 400° for 35 to 40 minutes or until golden brown.
                                                                  • Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 17servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 1 large broccoli
                                                                  • Yes No 1 1/2 cup small red onion
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.
                                                                  • Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.
                                                                  • In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.

                                                                  Ingredients
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 4 large egg yolk
                                                                  • Combine milk, sugar, and cinnamon stick in a small, heavy saucepan over medium-low heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.
                                                                  • Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over medium-low heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).
                                                                  • Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large ice-filled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Cover and chill.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/2 lb medium eggplants, each
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 lb ground lamb
                                                                  • Yes No 1 28 oz whole plum tomato
                                                                  • Yes No 2 tsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 tbsp dry bread crumb
                                                                  • Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
                                                                  • Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
                                                                  • Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making four three-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
                                                                  • Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This refreshing drink gets most of its flavor from Pimm's No. 1, a gin-based aperitif with fruit juices and spices. Cucumber spears make a crunchy garnish.

                                                                  Ingredients
                                                                  • Yes No 3/4 no 1 cup pimm's no, 1
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 1 1/3 cup sparkling water
                                                                  • Yes No 4 slice lemon
                                                                  • Yes No 1 medium cucumber
                                                                  • Fill 4 tall (12-ounce) glasses with ice cubes.
                                                                  • Pour 3 tablespoons Pimm's into each glass. Pour 1/2 cup ginger ale and 1/3 cup sparkling water into each glass; stir to combine. Garnish each serving with 1 lemon slice and 1 cucumber spear. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  If you like a little kick to your dish, this Spicy Chicken Soup is for you! Rely on convenience items such as chopped cooked chicken, canned chicken broth and canned veggies to make this super-quick soup. Baked tortilla chips and a garden salad are excellent accompaniments.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 cup chopped cooked chicken breast strips
                                                                  • Yes No 2 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14 1/2 oz diced tomato and green chilies in can
                                                                  • Yes No 1 11 oz whole grain dijon mustard
                                                                  • Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
                                                                  • Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    louis rich
                                                                  • Yes No
                                                                    del monte
                                                                    Brands:
                                                                  • Yes No
                                                                    Louis Rich
                                                                  • Yes No
                                                                    Del Monte

                                                                  Notes: This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream. This recipe goes with Classic Eggs Benedict

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic butter
                                                                  • Yes No 6 large organic egg yolk
                                                                  • Yes No 1/4 cup organic lemon juice
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.
                                                                  • Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
                                                                  • Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
                                                                  • Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ¼cups; 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Although the slaw can be served as a side dish with this open-faced sandwich, we enjoyed piling it high on top of the sweet glazed pork as a condiment.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup cola
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 2 1/2 tbsp dijon mustard
                                                                  • Yes No 4 0.8 oz slice chicago italian bread slices, toasted
                                                                  • Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes or until browned on 1 side.
                                                                  • Reduce heat to medium-low; turn pork over. Cover and cook 17 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan. Cover and let stand 5 minutes.
                                                                  • While pork is standing, increase heat to medium-high, and add cola and bourbon to pan. Bring to a boil; cook 7 minutes or until mixture is reduced to 1/4 cup.
                                                                  • Spread mustard evenly on one side of bread slices. Cut pork into thin slices. Add pork slices to sauce, tossing to coat. Arrange pork slices over mustard. Spoon sauce evenly over pork.
                                                                  • Serve with: Spicy Celery Seed Coleslaw
                                                                  Yields: 4servings (serving size: 1 open-faced sandwich)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 3 6 1/2 oz cup finely shredded coconut meat
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No white pepper
                                                                  • MAKE THE TART SHELL In a large bowl, whisk the flour with the salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Sprinkle with the ice water and stir lightly to form a dough. Wrap the dough in plastic and refrigerate for about 1 hour, until thoroughly chilled.
                                                                  • MEANWHILE, MAKE THE FILLING In a medium saucepan, whisk the egg yolks with the flour and vanilla seeds until smooth. Gradually whisk in the milk. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Scrape the custard into a medium bowl. Press a piece of plastic wrap directly onto the surface of the custard and let cool.
                                                                  • Transfer the dough to a lightly floured work surface and roll it out to a 15-inch round, about 1/8 inch thick. Transfer the dough to a 12-inch fluted tart pan with a removable bottom, gently pressing it into the bottom and up the sides. Cut off any excess dough. Freeze the tart shell for about 20 minutes, until firm.
                                                                  • Preheat the oven to 350°. Line the tart shell with foil and fill it with dried beans or pie weights. Bake the tart shell for about 20 minutes, until golden. Remove the foil and beans and bake for about 20 minutes longer, until the shell is golden brown and crisp. Transfer the tart shell to a rack and let cool completely.
                                                                  • Spread the custard in the tart shell in an even layer. In a large skillet, toss the shredded coconut with the brown sugar over moderately high heat, stirring, until the coconut becomes translucent, about 1 minute. Spread the shredded coconut over the custard in an even layer.
                                                                  • Bake the tart for about 45 minutes, until the coconut is richly browned. Transfer the tart to a rack and let cool to warm or room temperature. Cut the tart into wedges and transfer to plates. Spoon the Kiwi, Banana and Passion Fruit Salad alongside. Serve with scoops of vanilla ice cream sprinkled with white pepper.
                                                                  Yields: 112-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No one 2 1/2 lb beef flank steak, across the grain into twenty 1/4 inch thick slices
                                                                  • Yes No 16 scallion
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No cooked rice
                                                                  • In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
                                                                  • Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
                                                                  • Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam

                                                                  Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup loosely packed flat leaf parsley
                                                                  • Yes No 3 tbsp drained caper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 4 2 lb, 1 inch thick tuna steak
                                                                  • Yes No 1 avocado
                                                                  • Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
                                                                  • Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 dozen cherrystone clams
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 6 oz bacon
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 1 1/4 lb medium red potato
                                                                  • Yes No 2 ear corn kernel
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No black pepper
                                                                  • In a large soup pot, add the clams and 4 cups of water. Bring to a simmer over moderately high heat, cover and cook until the clams start to open, about 4 minutes. As the clams open, transfer them to a large bowl to cool; discard any clams that do not open. Strain the clam liquid into a large measuring cup (there should be 5 1/2 cups of liquid). Add enough chicken broth to make 7 1/2 cups. Remove the clams from their shells and coarsely chop them.
                                                                  • Wipe out the soup pot and place over moderate heat. Add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add the onions, carrots, celery, 2 teaspoons of salt, cayenne and the bay leaf. Cook until the vegetables are soft, about 10 minutes. Stir in the flour and cook until it begins to stick to the bottom of the pan, about 2 minutes. Stir in the clam-broth mixture and bring to a boil. Add the potatoes, corn and Old Bay and simmer over moderately low heat until the potatoes are tender, about 15 minutes. Stir in the half-and-half, parsley, Worcestershire sauce and Tabasco. Remove from the heat and stir in the clams. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr. You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra. This recipe goes with Turkey Tenderloins With Cranberry Sauce

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 4 cup cranberry
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
                                                                  • Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.
                                                                  • Note: For testing purposes only, we used Grand Marnier for orange liqueur.
                                                                  • Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Prepare up to 2 days in advance, and refrigerate. Reheat over low heat, stirring frequently. If it's too thick, stir in a little water.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 rotisserie chicken
                                                                  • Yes No 2 14 oz chicken broth
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 3 16 oz great northern beans
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Melt butter in a Dutch oven over low heat; add carrot, onion, and garlic. Sauté until tender. Stir in chicken, chicken broth, green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.
                                                                  • Place beans in a medium bowl, and mash using a potato masher until about half the beans are still whole. Add beans and whipping cream to chicken mixture. Cook 10 minutes over medium heat, stirring frequently, until thickened and hot. Stir in cilantro, if you'd like.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups (serving size: 1 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 33 minutes
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook

                                                                  If your company runs late, the meat for the burritos will hold for quite a while. Keep warm on low in the slow cooker, if necessary.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 3 to 4 lb sirloin beef roast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 1.25 oz taco seasoning mix
                                                                  • Yes No 16 6 inch flour tortilla
                                                                  • Yes No 4 16 oz cup shredded cheddar cheese
                                                                  • Yes No toppings, tomatoes, onions, jalapeño peppers, sour cream, black beans
                                                                  • Yes No pico de gallo
                                                                  • Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
                                                                  • Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.
                                                                  • Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz amber rum
                                                                  • Yes No 1/2 oz apricot liqueur
                                                                  • Yes No 2 oz mango nectar
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 4 basil
                                                                  • Yes No 1 mango
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into an ice-filled highball glass and garnish with the mango slice and basil sprig.
                                                                  Yields: 1drink

                                                                  Here's how fish is served at the open-air cook shacks lining the beaches of Guadeloupe. The marinade features the four essential seasonings of the French West Indies: lime juice, garlic, fresh thyme, and Scotch bonnet chiles. This recipe calls for snapper, but any firm white fish will work. We left the seeds in the pepper, but you can omit them for a milder flavor. This is great with Rice and Pigeon Peas.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 scotch bonnet chili pepper
                                                                  • Yes No 4 6 oz red snapper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp minced scotch bonnet chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
                                                                  • Prepare grill.
                                                                  • To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
                                                                  • Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 fillet and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes. Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture. Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 small lb shrimp
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup loosely packed prepared horseradish
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp loosely packed orange zest
                                                                  • Yes No 3 medium avocados
                                                                  • Yes No 1 cup red onion
                                                                  • Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
                                                                  • Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
                                                                  • Halve avocados lengthwise and remove the pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice. Fold diced avocado, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
                                                                  Yields: 12servings as an hors d'oeuvre (about 5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  "People who think they don't like beets often become converts after sampling this tasty pizza," says Senior Food Editor Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty bread and goat cheese.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz golden beet
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 10 inch basic pizza dough
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup shallot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp honey
                                                                  • Preheat oven to 450°.
                                                                  • Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
                                                                  • Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
                                                                  • Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
                                                                  • Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.
                                                                  • Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Notes: You can poach the pears up to 3 days ahead; leave in liquid, cover, and chill. The leftover poaching liquid is great in other dishes: Boil it, uncovered, over high heat until reduced by about half, about 25 minutes. Pour through a wire strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries for dessert. Prep and Cook Time: about 1 1/4 hours.

                                                                  Ingredients
                                                                  • Yes No 6 qt baby spinach
                                                                  • Yes No 1 6 oz, 1 1/4 cup honey roasted macadamia nuts
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup light olive oil
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup pomegranate
                                                                  • With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks.
                                                                  • In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad.
                                                                  • In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad.
                                                                  • Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer.
                                                                  • Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup ice water
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a food processor; pulse 4 times. Add shortening; pulse 6 times or until well blended. Add milk and 1/3 cup ice water; process 1 1/2 minutes. (Dough should have a shiny appearance.) Turn dough out onto a lightly floured surface. Cover and let stand 5 minutes.
                                                                  • Uncover dough; roll to about 1/2-inch thickness. Cut dough with a 2-inch round cutter. (Reroll scraps.) Place dough circles on a baking sheet. Pierce tops of dough circles with a fork. Bake at 400° for 18 minutes or until lightly browned.
                                                                  Yields: 12(serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz reposado tequila
                                                                  • Yes No 1/2 oz dry
                                                                  • Yes No 1/2 oz sweet vermouth
                                                                  • Fill two-thirds of a pint glass with ice. Add all of the ingredients and stir until completely chilled, then strain into a chilled martini glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Monogrammed Sugar Cookies
                                                                   15236 d 7 h 55 m

                                                                  Add a signature touch when you give these cookies as gifts. Download our clip-art letter stencils, print on heavy paper or card stock, and cut out.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No royal icing
                                                                  • Yes No 3/4 tsp gold luster dust
                                                                  • Yes No 1 1/2 tsp pure lemon extract
                                                                  • Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half. Flatten each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
                                                                  • Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out each disk on a lightly floured surface to a 1/4-inch thickness, adding more flour as needed to keep dough from sticking. Refrigerate until firm, about 30 minutes. Cut out cookies using a 3 1/2-inch round cutter, transferring to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Freeze cookies until very firm, about 15 minutes.
                                                                  • Bake cookies, switching positions of sheets and rotating sheets halfway through, until edges are golden, 17 to 19 minutes. Let cookies cool completely on sheets on wire racks.
                                                                  • Decorate the cookies: Transfer icing to a pastry bag fitted with a plain round tip. Frost cookies, leaving a border if desired. Let stand overnight to dry.
                                                                  • Mix together luster dust and lemon extract. Place stencil on 1 cookie, and paint with luster dust by dabbing with a small food-safe paintbrush. Repeat with remaining cookies, adding more extract as needed to keep luster loose. (You may need to make another stencil if paper gets soggy.) Let dry completely.
                                                                  Yields: 12
                                                                  • Prep Time: 1 hour 20 minutes
                                                                  • Total Time: 15236 days 7 hours 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., Broil: 13 min., Chill: 1 hr. Our Foods staff decided this tasty recipe was worth the splurge to buy the crabmeat. Reserve the juice from the capers for the vinaigrette. Villa Maria Sauvignon Blanc, New Zealand (about $12) or Brancott Marlborough Sauvignon Blanc, New Zealand (about $10) would be excellent wines to partner with this salad.

                                                                  Ingredients
                                                                  • Yes No 1 medium large lb shrimp
                                                                  • Yes No 1 1 lb grouper fillet
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1/4 cup diced dill pickle
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No dill vinaigrette
                                                                  • Yes No watercress
                                                                  • Peel and devein shrimp; set aside.
                                                                  • Place fillet on a lightly greased rack in a broiler pan. Brush fillet with olive oil, and sprinkle evenly with salt and pepper. Broil 5 inches from heat 10 to 13 minutes or until fish flakes with a fork. Remove from pan, and cool.
                                                                  • Break cooled fish into large pieces, and place in a large bowl. Add shrimp, crabmeat, and next 3 ingredients; toss gently to combine. Drizzle with Dill Vinaigrette; toss gently to coat. Cover and chill at least 1 hour. Arrange seafood mixture on watercress.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Surprise the birthday honoree with cake made in ice-cream cones. Everything is edible, and there are no forks and plates to clean up!

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 egg white
                                                                  • Yes No 10 flat bottomed ice cream cones
                                                                  • Yes No icing
                                                                  • Yes No 10 colored sprinkles, 10 maraschino cherries
                                                                  • Combine first 4 ingredients in a small bowl; set aside.
                                                                  • Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until blended. Stir in vanilla. Add egg white, mixing well.
                                                                  • Fill cones to within 1/2 inch of the top; carefully place on an ungreased baking sheet. Bake at 375 degrees for 35 minutes; cool completely on wire racks. Spread evenly with Frosting. Top with colored sprinkles and a cherry, if desired.
                                                                  Yields: 10.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup canned blueberries
                                                                  • Yes No salad oil
                                                                  • In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
                                                                  • Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
                                                                  • Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 20pancakes; 5 to 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Classic Cottage Pie is one the quickest and easiest supper dishes. This easy Sweet Potato Cottage Pie recipe rings the changes. Traditionally a Cottage Pie is made with ground beef and mashed potato, but this Sweet Potato Cottage Pie is a lovely alternative and especially good for those following a Low Carb diet.

                                                                  Ingredients
                                                                  • Yes No 2 900g lb sweet potato
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 1 110g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tbsp lard
                                                                  • Yes No 1 115g cup onion
                                                                  • Yes No 1 115g cup carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 450g cup ground beef
                                                                  • Yes No 1 600 milliliter pint beef stock
                                                                  • Yes No 1 115g cup crimini mushroom (baby portobello)
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 115g cup cheddar cheese
                                                                  • Serves 6 Heat the oven to 375°F/190°C/Gas 5 Boil the sweet potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side. Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute. Add the ground beef and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes. Remove the lid and cook uncovered for 10 minutes to reduce the sauce slightly. Place the meat sauce into an 8"/ 20cm by 3"/7cm deep ceramic of glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese potato on top and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned. Serve immediately.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Making chocolate chip cookies with applesauce is the secret to soft and chewy cookies without a lot of fat. For more recipes like this, see our complete cookie recipe collection.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
                                                                  • Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Potatoes readily soak up the flavors of the garlicky, herb-spiked tomato sauce that coats them. Because of the waxy texture of red-skinned potatoes, the slices remain perfectly intact. Try to slice the potatoes so that they're a consistent thickness; doing so will ensure they cook evenly.

                                                                  Ingredients
                                                                  • Yes No 2 small cup sliced red potato
                                                                  • Yes No 1/2 pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1/4 cup tomato sauce
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Preheat oven to 450°.
                                                                  • Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.
                                                                  • Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
                                                                  • Combine the potato slices, tomato sauce, rosemary, salt, pepper, and garlic. Spread over the pizza crust, leaving a 1-inch border. Sprinkle pizza with cheese and olives.
                                                                  • Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 2 tsp maple syrup
                                                                  • Yes No 4 tsp white wine vinegar
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1 cup pomegranate
                                                                  • Heat the olive oil a medium frying pan over medium heat. When it shimmers, add the onion, garlic, and coriander, and salt and pepper to taste. Cook until the vegetables are softened, about 3 minutes.
                                                                  • Add the water and chicken, reduce the heat to medium low, cover, and simmer, turning the chicken once, until the chicken is cooked through, about 25 minutes. Remove the chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces.
                                                                  • Meanwhile, add the orzo to the poaching liquid and simmer, stirring occasionally, until the pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove the orzo to a large, nonreactive bowl and stir in the maple syrup, vinegar, cilantro, pomegranate seeds, and shredded chicken. Season with salt and pepper to taste.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    stir

                                                                  Here's a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them, but still served with the traditional sauce of mustard-flavored mayonnaise lightly sweetened with honey.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt
                                                                  • Yes No dill, dried
                                                                  • Yes No 2 lb center cut salmon fillet
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes. Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.
                                                                  • Heat the broiler. Rub the salmon on both sides with the oil. Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet. Serve the salmon with the sauce alongside.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 5 carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 egg
                                                                  • Heat the oven to 450°. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
                                                                  • Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
                                                                  • Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  This is called “Almost Summer Pudding” because we’re making it with the first berries of spring. As in the beloved British dessert known as summer pudding, the berries marry up with bread and liqueur for a sweet, floral, glorious treat. The brioche in this pudding doesn’t come out as dark red as the bread in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud. Game plan: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving. This recipe was featured as part of both our Resurrecting Easter Brunch menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 lb strawberry
                                                                  • Yes No 1 lb raspberry
                                                                  • Yes No 12 oz blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 10 slice brioche
                                                                  • Yes No cream
                                                                  • Combine berries, sugar, and orange liqueur in a large, nonreactive bowl and stir to coat the fruit. Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
                                                                  • Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides. Press the plastic wrap into the bowl so there are no air bubbles.
                                                                  • Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly. (You may have to overlap the slices, and you should have a few left over to cover berries.) Set aside.
                                                                  • Once the fruit has rested, pour the berries and juices into the brioche-lined bowl, pressing down so they all fit. Top with remaining brioche, taking care to cover exposed berries. Press firmly on the top bread pieces to flatten them and push the juices into the bread. Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top. Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
                                                                  • To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl. Remove the plastic wrap and serve the pudding sliced, with whipped cream and additional berries if desired.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.

                                                                  Ingredients
                                                                  • Yes No 8 leek
                                                                  • Yes No 2 stick celery
                                                                  • Yes No 50 2oz gram butter
                                                                  • Yes No 1 tbsp light and mild olive oil
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 1.5 3 pint liter 3 pt litres vegetable stock
                                                                  • Yes No ¼ 150ml pint single cream
                                                                  • Yes No 8 225g oz stilton blue cheese
                                                                  • Yes No salt and pepper
                                                                  • Serves 6 Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes. Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread. Recipe courtesy of British Leeks.
                                                                  Cuisine:YesNowelsh
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Notes: This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it's also delicious with any single type or two combined.

                                                                  Ingredients
                                                                  • Yes No 8 oz sugar snap peas
                                                                  • Yes No 4 oz snow peas
                                                                  • Yes No 1 cup fresh peas
                                                                  • Yes No 1 8 oz leek, white and pale green parts only
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mint
                                                                  • Trim sugar snap and snow peas, then blanch along with shelled fresh peas.
                                                                  • Rinse leek well, flipping layers under running water to remove grit. Thinly slice crosswise.
                                                                  • In a 10- to 12-inch frying pan over medium heat, melt butter. When it's foamy, add leek and stir until soft, about 5 minutes. Pour in cream, increase heat to medium-high, and stir often until liquid is reduced by about half, 3 to 4 minutes. Add salt and pepper to taste.
                                                                  • Add all the peas and half the mint and stir just until heated through, about 1 minute. Pour into a serving bowl and sprinkle with remaining mint.
                                                                  • How to Prepare Peas:
                                                                  • To shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam. Then run your thumb down the opening to release the peas. One pound of peas in the pod yields approximately 1 cup of shelled peas.
                                                                  • To trim edible-pea pods, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings.
                                                                  • To blanch fresh peas (either shelled or whole edible-pod types), if the recipe calls for it, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page's meaty striped bass fillets here, delicately scented with fennel.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 small red onion, very
                                                                  • Yes No 1 fennel fronds from 1 fennel bulb
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No one 2 lb striped bass fillet
                                                                  • Yes No 1 cup grappa
                                                                  • Yes No coarse slice baguette slices, extra virgin olive oil and sea salt
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 1 minute. Let cool.
                                                                  • On a rimmed baking sheet, spread the onion slices in the same shape as the fish fillet. Top the onions with most of the fennel fronds, reserving a few for garnish. In a small bowl, mix the salt with the sugar and fennel seeds and sprinkle over the fennel fronds. Set the fish on the curing mixture, skin side up, and pour the grappa over the fillet. Cover with plastic wrap. Set a baking sheet on top of the fish and weigh it down with heavy cans. Refrigerate for 24 to 36 hours.
                                                                  • Unwrap the fish. Drain and scrape off the curing mixture; transfer the fish to a cutting board, skin side down. Using a thin-bladed knife and starting at the tail end, thinly slice the fish on the diagonal. Avoid the darker flesh near the skin. Serve the slices on toasts drizzled with olive oil and sprinkled lightly with coarse sea salt and fennel fronds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 dupont teflon non stick muffin pan
                                                                  • Yes No all natural pam original cooking spray
                                                                  • Yes No 2 cup bisquick original all purpose baking mix
                                                                  • Yes No 1/3 cup domino granulated sugar
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp mccormick gourmet collection ground allspice
                                                                  • Yes No streusel topping
                                                                  • Yes No 1/2 cup nestle toll house premier white chocolate morsels
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Preheat oven to 400°. Coat cups of muffin pans with cooking spray.
                                                                  • Stir together baking mix and next 5 ingredients in a medium bowl until blended. Spoon batter evenly into prepared muffin pan; sprinkle batter evenly with Streusel Topping.
                                                                  • Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pan 10 minutes. Gently run a knife around edges, and remove to wire rack to cool completely.
                                                                  • Microwave white chocolate morsels and cream in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stir until smooth. Place wire rack with cakes on a large piece of wax paper. Drizzle white chocolate mixture back and forth over tops of cakes with tines of a fork.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    pam
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    nestle toll house
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pam
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Nestlé Toll House
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Serve these raspberry scones at breakfast or with tea for an afternoon snack.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/2 6 oz cup raspberry
                                                                  • Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
                                                                  • Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
                                                                  • Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
                                                                  Yields: 20
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 oz smoked salmon
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Whisk together 2 tablespoons chives, eggs, sour cream, and mustard in a large bowl.
                                                                  • Melt butter in a large oven-proof skillet over medium heat. Reduce heat to low; add egg mixture. As egg mixture starts to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath. Cook 6 to 8 minutes or until uncooked egg mixture no longer flows underneath cooked mixture. Remove from heat. Sprinkle with salmon, cream cheese, and onion.
                                                                  • Broil frittata, 3 inches from heat, 3 minutes or until set and cream cheese begins to melt. Remove from oven, and sprinkle with remaining chives. Cut into wedges, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 lb frozen white bread dough
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Yes No 1 1/2 tsp rosemary leaves, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Thaw dough in refrigerator for 12 hours.
                                                                  • Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.
                                                                  Yields: 1loaf, 12 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush

                                                                  Celery root, also called celeriac, has a crunchy texture and a mild celery taste that pair well with tart green apple and a savory-sweet dressing. Allow enough time to let the slaw stand so that the flavors have a chance to mingle.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz, 2 cup small celeriac
                                                                  • Yes No 1 2 cup granny smith apple
                                                                  • Yes No 1/4 cup cider
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp chopped flat leaf parsley
                                                                  • Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Chickpeas, black-eyed peas, or lady peas could also be used in this salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup fresh pink eyed peas
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup grape
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No mint
                                                                  • Sort and wash peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
                                                                  • Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.
                                                                  • Combine peas, tomatoes, and remaining ingredients in a medium bowl. Drizzle juice mixture over salad, tossing to coat. Cover and chill. Garnish with mint sprigs, if desired.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  “Bacalao a la tranca” is a traditional dish from Zamora in Castilla-Leon. Although this province is inland, its cuisine includes a wide variety of fish and seafood dishes. This cod dish is popular all year, but has a special place on Good Friday’s menu. After soaking in water the day before to leach out the salt, pieces of salt cod are fried, then drizzled with olive oil and slices of sautéed garlic. Serve with boiled potatoes and eggs.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb boneless salt cod
                                                                  • Yes No 4 large potato
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1/2 cup unbleached white flour
                                                                  • Yes No 1 tbsp sweet smoked spanish paprika
                                                                  • Yes No 1 tbsp wine vinegar
                                                                  • Yes No 1/4 cup virgin olive oil
                                                                  • This cod recipe makes 4 servings.
                                                                  • Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.
                                                                  • Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes. Pat dry with a paper towel. Cut into 2-inch square and place on a plate.
                                                                  • Peel and cut potatoes into 4 pieces each. Peel garlic cloves and cut into thin slices.
                                                                  • Place potato pieces into a medium sauce pan and cover with water. Boil potatoes until cooked, approximately 15 minutes. At the same time, place the eggs into a pan, cover with water and boil eggs until hard, about 10 minutes. When potatoes and eggs are cooked, drain water from the pans and set them aside.
                                                                  • Pour olive oil into a large heavy-bottomed frying pan and place on medium heat. While oil is heating, put flour into a large bowl or into a plastic bag. Coat each piece of cod with flour. Fry fish on both sides until golden brown on each side. Add olive oil to pan if needed. Remove fish from pan and set on a plate. Place slices of garlic in the same frying pan and sauté. Add the paprika and vinegar. Stir to mix. Place the fish back into the pan and cook on low for another 5 minutes.
                                                                  • Peel the eggs and cut into quarters while fish cooks.
                                                                  • Remove fish from pan and place on serving platter. Drizzle paprika-olive oil sauce over the fish, scattering the garlic slices evenly over fish. Place potatoes and egg around the platter.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Various autumnal delights combine for a festive holiday cocktail. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 cup apple cider
                                                                  • Yes No 3 cup brandy
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No crushed ice
                                                                  • Place cranberries, 1/4 cup of the water, and the brown sugar in a large bowl and mash with a potato masher until the cranberries are completely smashed and the brown sugar has dissolved slightly.
                                                                  • Add the remaining 1 1/4 cups water, apple cider or juice, brandy, lemon juice, and maple syrup and stir vigorously until well combined and the sugar has completely dissolved. Pour the mixture through a strainer set over a 10-cup pitcher and discard the solids left in the strainer. Chill for at least 1 hour, or until cold.
                                                                  • If desired, transfer the mixture to a punch bowl and top with apple slices. To serve, pour 3 ounces of the punch into a highball glass filled with ice. Garnish with a thin slice of apple.
                                                                  Yields: 21servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Freeze: 8 hrs. This easy and flavorful dessert calls for just 5 ingredients, a pan, your freezer, and a blender.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No garnish, fresh mint
                                                                  • Process first 5 ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze 4 hours or until firm.
                                                                  • Process frozen mixture, in batches, in a blender until smooth. Cover and freeze 4 hours or until frozen. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6(1/2-cup) servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.

                                                                  Ingredients
                                                                  • Yes No 12 cup cauliflower
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine

                                                                  In addition to providing protein and fiber, lentils are a significant source of folic acid. Even more folic acid comes from the wheat germ used to bind the burgers, and from the whole wheat buns. These burgers pack 143 micrograms of folic acid--more than one-quarter of a day's recommendation. Tzatziki, the garlicky Greek yogurt sauce, makes a healthful and tasty alternative to mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1 cup grated english cucumber
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2/3 cup lentil
                                                                  • Yes No 1/4 cup sun dried tomato sprinkles
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Yes No 1/2 cup grated carrot
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 1/3 cup wheat germ
                                                                  • Yes No 3 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 1 1/2 oz wheat hamburger buns
                                                                  • Yes No 12 arugula
                                                                  • Yes No 2 tomato
                                                                  • To prepare tzatziki, place cucumber on paper towels, and squeeze until barely moist. Place in a medium bowl. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand for 5 minutes. Scrape into bowl using a rubber spatula. Add the salt, crushed garlic, green onions, and extra-virgin olive oil; chill.
                                                                  • To prepare patties, heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in oregano, red pepper, and garlic; cook for 30 seconds, stirring constantly. Stir in broth, lentils, and sun-dried tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender; drain. Cool.
                                                                  • Place lentil mixture, cheese, and the next 6 ingredients (cheese through black pepper) in a food processor; pulse until coarsely ground. Divide lentil mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties, and cook for 3 minutes. Turn patties over, and cook over medium heat 3 minutes. Spread 1 tablespoon tzatziki evenly on each bun top and bottom. Arrange the arugula, patties, and tomato slices over bottom halves of buns; top with remaining bun halves.
                                                                  • Note: You can freeze any uncooked lentil patties for up to 1 month: Separate the patties with wax paper, place in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze. Thaw in refrigerator before cooking.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Enjoy a bowl of Asian-inspired seafood soup in just 35 minutes. Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup presliced mushrooms
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 8 oz sliced bamboo shoots
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 8 oz reduced fat firm tofu
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 tsp chili oil
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup egg noodle
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup raisin
                                                                  • Cook noodles according to package directions and drain in a colander; do not rinse. Coarsely chop noodles.
                                                                  • Stir sugar and cinnamon in a small bowl and set aside.
                                                                  • Combine eggs, milk and salt in a bowl; use a fork to beat until well-blended.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add noodles and raisins and cook, stirring, for 1 minute. Add and cook, scrambling until eggs are cooked through, 2 to 3 minutes. Sprinkle cinnamon-sugar on top and serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Preheat oven to 325°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.
                                                                  • Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.
                                                                  • Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup uncooked regular oats
                                                                  • Yes No 2 12 oz cup white chocolate morsels
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
                                                                  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
                                                                  • Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Strawberries do double duty in this pie. Some are blended into a puree and combined with gelatin, then more fresh berries are added to the filling.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup chocolate wafer crumbs
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sliced strawberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 4 cup sliced strawberry
                                                                  • Yes No 1/4 cup vanilla flavored baking chips
                                                                  • Preheat oven to 400°.
                                                                  • Combine wafer crumbs and butter, tossing with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 400° for 9 minutes. Cool on a wire rack.
                                                                  • Place 1 1/2 cups sliced strawberries, sugar, and salt in a blender; process until smooth.
                                                                  • Combine boiling water and gelatin in a medium bowl; let stand 5 minutes. Stir until gelatin dissolves. Stir in the pureed strawberry mixture.
                                                                  • Spoon 4 cups sliced strawberries into cooled crust. Pour the gelatin mixture evenly over sliced strawberries. Chill, uncovered, 2 hours or until set.
                                                                  • Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag, and drizzle melted chips over pie.
                                                                  Yields: 8servings (serving size: 1 wedge)