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


                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 1 tbsp thinly sliced basil
                                                                  • Yes No crusty bread
                                                                  • Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
                                                                  • In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper--and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 3/4 tsp crushed red bell pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 4 6 oz cod fillet
                                                                  • Yes No 10 pitted kalamata olive
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 fillet and about 2/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page.

                                                                  Ingredients
                                                                  • Yes No ½ lb meat (ambiguous)
                                                                  • Yes No several soup bones
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 1 parsley
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 handful dry chick peas
                                                                  • Yes No 1 tbsp smen
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No ¼ tsp yellow colorant
                                                                  • Yes No 6 2 lb, 1 kg large tomato
                                                                  • Yes No 2 tbsp dry lentils
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp rice
                                                                  • Yes No 1 cup flour
                                                                  • Make sure you have all the ingredients. Do the following before you begin cooking the soup.
                                                                  • Assemble the remaining ingredients and follow the steps below.
                                                                  • Put the meat, soup bones and oil into a 6-qt. or larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.
                                                                  • Add the cilantro, parsley, celery, onion, chick peas, tomatoes, smen and spices. Stir in 3 cups of water.
                                                                  • Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
                                                                  • Add the lentils, tomato paste mixture, and 2 quarts (or about 2 liters) of water to the stock.
                                                                  • Set aside (but don’t add yet), either the rice or vermicelli. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.
                                                                  • If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.
                                                                  • If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.
                                                                  • While the soup is cooking, mix together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls.
                                                                  • Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired.
                                                                  • Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom.
                                                                  • You will notice the soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a cream-like consistency.
                                                                  • Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Remove the soup from the heat.
                                                                  • If you don’t have a pressure cooker, use a 6- or 8-qt. stockpot and adjust the cooking time as follows:
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour

                                                                  Take ten minutes to create a memorable Asian-style meal that your family will love.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp dry sherry
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1/4 cup chopped dry roasted peanut
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup thinly sliced celery
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp scallion
                                                                  • Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
                                                                  • Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.

                                                                  Ingredients
                                                                  • Yes No 6 1 oz slice sourdough bread
                                                                  • Yes No 10 cup coarsely chopped cauliflower
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 3 cup chopped leek
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Preheat oven to 400°.
                                                                  • Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
                                                                  • Cook cauliflower in boiling water 15 minutes or until tender; drain.
                                                                  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400° for 30 minutes or until bubbly and browned.
                                                                  Yields: 10servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  Don’t be fooled into thinking all soufflés are fussy affairs only for experienced cooks. This simple version uses whole eggs and grits to lend texture without being dense. It’s sure to impress dinner guests, and is a perfect mate for a pot roast or a simple green salad. What to buy: Dry Jack has been aged for about 10 months, giving it a nutty, sharp flavor. If you can’t find it, you can substitute aged cheddar, aged Gouda, or aged Manchego. This recipe was featured as part of our Cold-Weather Comfort Food Menu.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 cup quick cooking grits
                                                                  • Yes No 8 oz dry jack cheese
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 6 large egg
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside.
                                                                  • Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.
                                                                  • Remove from heat and add cheese, scallions, butter, and salt, stirring until all ingredients are completely incorporated and butter is melted. Season with freshly ground black pepper. Add eggs and stir until thoroughly incorporated.
                                                                  • Pour into the prepared dish and bake until puffed and golden, about 45 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Polish nalesniki are crepe-like pancakes that can be made thin, as in this recipe, or thick. When they are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name in Polish remains the same. Hungarians call crepes palacsinta, Serbs and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita. Check here for nalesniki, pierogi and uszka filling recipes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Makes about 12 (9-inch) Polish thin nalesniki

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour. Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. See these step-by-step crepe-making instructions. Remove to waxed paper or parchment paper and repeat with remaining batter and butter. Serve immediately or wrap and freeze up to 1 month. Use the savory nalesniki recipe for savory fillings and the sweet nalesniki recipe for sweet fillings. Place 2 heaping tablespoons filling on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito. Filled nalesniki may be panfried in butter or baked in a buttered casserole dish until the filling is set. Some prefer to dip their nalesniki in beaten egg and then in fine, dry bread crumbs. They are then fry in butter or a small amount of hot oil until golden on all sides.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 16 oz fruity red wine
                                                                  • Yes No 8 oz cranberry juice
                                                                  • Yes No 4 oz orange juice
                                                                  • Yes No 4 oz chambord
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz sprite
                                                                  • Yes No lemon zest
                                                                  • Yes No lime zest
                                                                  • Yes No orange zest
                                                                  • In a pitcher, combine the wine, juices and Chambord; refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled white wine glasses. Top each drink with 1/2 ounce Sprite and garnish with the zests.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    sprite
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    Sprite

                                                                  This blushed drink is refreshment with a cherry on top!

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup pomegranate juice
                                                                  • Yes No club soda
                                                                  • Yes No maraschino cherry
                                                                  • In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
                                                                  • To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Wonton Crisps
                                                                   10 m

                                                                  These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 12 3 inch wonton wrappers
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 2 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Jumbo Brownies
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No 1 lb unsalted butter
                                                                  • Yes No 1 1/2 lb semisweet chocolate
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp pure vanilla extract
                                                                  • Yes No 2 tbsp strong brewed espresso
                                                                  • Yes No 6 oz semisweet chocolate chip
                                                                  • Yes No 1 cup walnut halves
                                                                  • Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
                                                                  • In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
                                                                  • Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.
                                                                  Yields: 12jumbo brownies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is adapted from one prepared by Williams's mother. Three rises give this basic sandwich-style bread a delicate crumb and a soft texture. An egg wash creates a glossy top crust on the baked bread, but be gentle when brushing the egg on the dough so as not to deflate the loaf.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg
                                                                  • Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 425°.
                                                                  • Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread

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

                                                                  Ingredients
                                                                  • Yes No 24 slice cocktail size pumpernickel bread
                                                                  • Yes No 4 oz aged gouda cheese
                                                                  • Yes No 1 cup sliced dill pickle slices, blotted dry
                                                                  • Yes No 1/8 lb smoked ham, to fit on pumpernickel
                                                                  • Yes No 3 tbsp butter
                                                                  • On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham. Top ham with another slice or two of cheese and cover with a piece of bread.
                                                                  • Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides. Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
                                                                  • Cut sandwiches in half diagonally and serve immediately.
                                                                  • Note: Nutritional analysis is per mini sandwich.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12mini sandwiches
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb asparagus spears
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/4 small cup basil
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.
                                                                  • Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 6servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 8 oz dried whole wheat penne
                                                                  • Yes No 2 tbsp trans fat free margarine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 oz smoked gouda
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1 tbsp plain greek low fat yogurt
                                                                  • Heat oven to 350�. Coat an 8-inch square baking dish with cooking spray; set aside.
                                                                  • Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.
                                                                  • Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
                                                                  • Top noodles with breadcrumbs; bake at 350� for 20 minutes or until top begins to brown and cheese is bubbly.
                                                                  • While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Determined to find a tasty cachaça cocktail beyond the ubiquitous Caipirinha, we searched high and low (and asked our Brazilian co-worker). We settled on this batida: a spiked fruit shake made with guava and condensed milk. Within a few sips, you’ll be transported to the beaches of Brazil. This recipe was featured as part of our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 1 11 1/2 oz guava juice
                                                                  • Yes No 1/2 cup condensed milk
                                                                  • Yes No 3 oz cachaça
                                                                  • Yes No 1 1/2 cup crushed ice
                                                                  • Place all ingredients except ice in a blender and blend on high for 30 seconds. Add ice and blend until just smooth. Serve immediately.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Preheat oven to 375°.
                                                                  • Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.
                                                                  • Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil

                                                                  Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. --Recipe by Krista Ackerbloom Montgomery (September 2000)

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 1 13.5 oz, 16 cup tortilla chips
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
                                                                  Yields: 5 ½cups (serving size: 1/4 cup dip and about 6 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Add corn muffins to this three bean chili recipe, and you've got yourself a meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped green bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 1/2 oz garbanzo beans
                                                                  • Yes No 1 15 1/2 oz red kidney beans
                                                                  • Yes No 1 15 1/2 oz black beans in can
                                                                  • Yes No 1 14 1/2 oz organic vegetable broth
                                                                  • Yes No 1 14 1/2 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup key lime juice
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No dash salt
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 6 graham cracker
                                                                  • Yes No key lime
                                                                  • Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Because rye flour produces a soft dough, we added whole wheat flour, bread flour, and cornmeal to give the loaf body.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 1/3 cup bread flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 cup rye flour
                                                                  • Yes No 1/3 cup non-fat powdered milk
                                                                  • Yes No 1/4 cup yellow cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 1/2 tbsp rosemary leaves, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in oil. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 cups bread flour, whole wheat flour, and the next 5 ingredients (whole wheat flour through pepper) in a bowl. Add flour mixture to yeast mixture. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins, walnuts, and rosemary.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Form dough into a ball; place in a 9-inch pie plate coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Uncover dough. Score top of loaf in a diamond pattern using a sharp knife. Bake at 400° for 50 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.
                                                                  • To serve the bread, cut the loaf in half lengthwise. Place the cut sides down, and cut each half into slices.
                                                                  Yields: 1loaf (20 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Barbecue-flavored chips can be disappointing, because they mask all of the natural flavors in a potato with a sweet, vaguely spicy coating. This recipe pairs the sweet potato’s natural sugars with smoked paprika to produce healthy, oven-baked, barbecuelike chips that are ready to be dunked in a creamy dip. This recipe was featured as part of our Make Your Own Veggie Chips project.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz medium sweet potato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No jalapeño cilantro yogurt spread
                                                                  • Heat the oven to 375°F and arrange a rack in the middle.
                                                                  • Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
                                                                  • Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
                                                                  • Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve immediately with Jalapeño-Cilantro Yogurt Spread, if using.
                                                                  Yields: 2 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread

                                                                  A vodka martini, only the vodka’s infused with black tea for an adventurous twist on a classic. This recipe was featured as part of our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 2 oz black tea infused vodka
                                                                  • Yes No 1 1/2 oz sweet vermouth
                                                                  • Yes No 3 dash orange bitters
                                                                  • Yes No crushed ice
                                                                  • Combine all ingredients in a cocktail shaker filled with ice, shake vigorously, and strain into a cocktail glass.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  When something crunchy and green is in order, this simple salad of tender Bibb lettuce and cool cucumbers is the answer. A spicy horseradish vinaigrette adds a bit of complexity. Try it paired with our Smoked Salmon Tea Sandwiches for a light lunch.

                                                                  Ingredients
                                                                  • Yes No 8 oz bibb lettuce, dried
                                                                  • Yes No 1 1 1/2 cup medium english cucumber
                                                                  • Yes No creamy horseradish vinaigrette
                                                                  • Toss lettuce and cucumber in a large bowl until combined. Drizzle horseradish dressing over salad and toss until lettuce leaves are coated. Taste and season with salt and freshly ground black pepper as needed.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  These lollipops top our Coconut Angel Food Cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup sanding sugar
                                                                  • Yes No 1/2 tsp luster dust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Shake sanding sugar and luster dust
                                                                  • in a resealable container. Coat angel
                                                                  • lollipop molds (hard candy; thebakerskitchen.net ) with cooking spray. Pour
                                                                  • tablespoon sanding sugar mixture
                                                                  • into each angel mold; shake to coat
                                                                  • insides of molds. Shake out excess.
                                                                  • Transfer molds to a rimmed baking
                                                                  • sheet, and place lollipop sticks ( thebakerskitchen.net ) in grooves.
                                                                  • Bring granulated sugar, water, and corn syrup to a boil in a small saucepan over medium heat. Cook, washing down sides of pan often with a wet pastry brush to prevent crystals from forming, until a candy thermometer reaches 300 degrees. Carefully pour mixture into molds. Generously sprinkle with remaining sanding sugar mixture. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds, and shake off excess sugar. (Lollipops can be stored in an airtight container for up to 2 days.)
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.

                                                                  Ingredients
                                                                  • Yes No 18 1/2 oz yellow cake mix
                                                                  • Yes No 4 single serving oz instant vanilla pudding mix
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No glaze:
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No 1 cup chopped hazelnut
                                                                  • Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico. Don't have a cake mix? Use this recipe for Lil's Pound Cake instead. Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No big pinch saffron
                                                                  • Yes No water
                                                                  • Yes No 4 1 lb meaty lamb shanks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No big pinch cayenne pepper, ground
                                                                  • Yes No 3 large plum tomato
                                                                  • Yes No 10 large parsley sprigs and 1 thyme
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 medium zucchini
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 2 cup couscous
                                                                  • Yes No 1/4 cup mint
                                                                  • In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
                                                                  • Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes. Stir in the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and simmer until the lamb is tender, about 2 hours.
                                                                  • Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
                                                                  • Remove the meat from the lamb shanks and cut it into 3/4-inch pieces. Return the meat to the stew.
                                                                  • In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Add the couscous and cook over moderate heat, stirring, until lightly toasted, about 3 minutes. Stir in 2 cups of water, the reserved 1 cup of cooking liquid and a large pinch of salt and bring to a boil. Cover, remove from the heat and let stand until the liquid has been absorbed, about 10 minutes. Fluff with a fork.
                                                                  • Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid. Sprinkle the lamb stew and couscous with the mint and serve the remaining stew on the side, passing the harissa at the table.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When I worked in France, I would visit a lovely little bakery once a week to buy a tart filled with a really amazing walnut cream, with poached glazed pears on top. It was such a joy to eat that I wanted to give you a recipe based on these flavours ? the combination is fantastic. At Christmas time, it?s nice to use chestnuts instead of walnuts, or you could even bash up or grate some good-quality chocolate to sprinkle over the pears as well.

                                                                  Ingredients
                                                                  • Yes No 1 vanilla
                                                                  • Yes No 4 good quality seasonal pears
                                                                  • Yes No dark muscovado sugar
                                                                  • Yes No white wine
                                                                  • Yes No
                                                                  • Yes No walnuts
                                                                  • Yes No mascarpone
                                                                  • When I worked in France, I would visit a lovely little bakery once a week to buy a tart filled with a really amazing walnut cream, with poached glazed pears on top. It was such a joy to eat that I wanted to give you a recipe based on these flavours – the combination is fantastic. At Christmas time, it’s nice to use chestnuts instead of walnuts, or you could even bash up or grate some good-quality chocolate to sprinkle over the pears as well.Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes – make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt walnuts! Remove the vanilla pod from the syrup. When the walnuts are done, either whizz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.• from Jamie's Dinners
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp diced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1 bosc pear
                                                                  • Yes No 2 oz fresh, mild goat cheese
                                                                  • In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.
                                                                  • Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.
                                                                  • Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.
                                                                  • Note: Nutritional analysis is per 1 1/2-cup serving.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hard-boiled eggs are so simple to make. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. Eight minutes does the trick, with no green ring around the yolks.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Place eggs in a medium saucepan with a tightfitting lid (the eggs should sit in a single layer). Add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat, then remove the pan from heat, cover, and let the eggs sit in the hot water for 8 minutes.
                                                                  • Using a slotted spoon, transfer the eggs to a medium bowl of cold water. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool. Drain and peel.
                                                                  Yields: 6eggs
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1 medium lb beet
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.
                                                                  • Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.
                                                                  • Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.
                                                                  • Ladle the soup into bowls and top with dollops of crème fraîche. Sprinkle with a little cumin and the parsley and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can?t find any purple ones, just use all new potatoes instead. But try to hunt them down ? they?re great!

                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 1–2 lemons, to taste
                                                                  • Yes No fromage frais
                                                                  • Yes No 1lb baby new potatoes
                                                                  • Yes No 1lb purple potatoes
                                                                  • Yes No 1 of radishes
                                                                  • Yes No 1 of fresh mint leaves
                                                                  • Yes No 1 of chives
                                                                  • Yes No salt and pepper
                                                                  • I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can’t find any purple ones, just use all new potatoes instead. But try to hunt them down — they’re great!Make the dressing by mixing together the olive oil, lemon juice and crème fraîche or fromage frais. Cook the potatoes in plenty of boiling salted water for around 20 minutes, until tender, and drain well. When the potatoes are cool enough to handle, scrape off the skins with a knife and slice into bite-size pieces. Mix with the dressing, then add the radishes and herbs and season well to taste.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt

                                                                  When Paul Kahan develops recipes, he starts with something traditional—like leeks vinaigrette, the time-honored French dish—then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto.

                                                                  Ingredients
                                                                  • Yes No 8 4 lb medium leek, white and tender green parts only
                                                                  • Yes No 3 tbsp champagne vinegar
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tsp whole grain mustard
                                                                  • Yes No 1/2 tsp diced tarragon
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 8 slice speck
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Prepare a large bowl of ice water. In a large pot of boiling salted water, cook the leeks, covered, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice water to cool. Drain well, then transfer the leeks to paper towels to dry, cut side down.
                                                                  • In a small bowl, whisk the vinegar with the shallot, mustard and tarragon. Slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Season the vinaigrette with salt and pepper.
                                                                  • In a large skillet, heat the remaining 1/4 cup of olive oil. Working in batches, fry the speck over moderately high heat, turning once, until crisp around the edges, about 3 minutes. Drain on paper towels.
                                                                  • Add the butter to the skillet and reduce the heat to moderate. Crack 2 eggs into the skillet and fry, basting the eggs with fat, until the whites are set and the yolks are still slightly runny, about 3 minutes. Transfer the fried eggs to a plate. Repeat with the remaining eggs. Season the fried eggs with salt and pepper.
                                                                  • In a large bowl, coat the leeks with the vinaigrette, keeping them intact. Arrange the leeks on a platter or on individual plates and top with the speck and fried eggs. Drizzle any remaining vinaigrette on top, sprinkle with the chives and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for apple strudel filling uses fresh apples, but frozen or canned pie filling can be used to good effect when made with this strudel dough recipe. This is a great project for the kids or adult friends after picking apples at an orchard. They can peel and you can stretch the dough, which you've made the day before. Everyone can help roll, bake and eat! Makes enough for 2 Apple Strudels

                                                                  Ingredients
                                                                  • Yes No 6 lb granny smith apple
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No splash lemon juice
                                                                  • Mix together all ingredients. Refrigerate, if necessary, but let it come to room temperature before filling the strudel dough.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  I threw an epic bash on Sunday in honor of my boyfriend. He is modest about his birthday, but I can't seem to control myself when given an excuse to party. This year's theme was a Southern-style crawfish boil, and boy it didn't disappoint.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz coleslaw mix
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  Cuisine:YesNosouthern

                                                                  This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken

                                                                  Ingredients
                                                                  • Yes No 1 5 to 7 lb roasting chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Heat oven to 350°. Remove giblets from the cavity and discard or freeze for another use. Rinse the chicken and pat dry. Sprinkle the cavity with salt and pepper. Put cut up lemon in the cavity, if using. Combine the salt, cayenne, pepper, cardamom, cumin, cinnamon, mace, and ginger. Wash the chicken and pat dry. Place the chicken on a rack in a roasting pan then rub all over with olive oil. Rub with the spice mixture. Pour about 1/2 cup of water or broth in the bottom of the roasting pan. Roast, basting 2 or 3 times, for 2 to 2 1/2 hours, or until a meat thermometer in inserted in the thickest part of the thigh registers about 165°. More Roasted Chicken Tarragon and Chive Roasted Chicken Quick Pesto Roasted Chicken Roasted Chicken With Bacon and Sage Roasted Chicken With Orange Glaze
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze

                                                                  Here's a recipe for my Aunt Wanda's Ginger Cookies. It's a great one to add to your Christmas Cookie collection.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 tbsp molasses
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp ginger
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Preheat oven to 350 degrees F. Lightly grease cookie sheet. Cream shortening and/or butter with sugar. Add egg and mix. Mix in molasses. Combine rest of ingredients with a wire whisk in separate bowl. Gradually add to sugar mixture until well combined. Shape into 1-inch balls. Roll in sugar and place on prepared cookie sheet. Bake for 12 minutes. Makes approximately 3 dozen ginger cookies (a.k.a. gingersnaps) More Christmas Cookies Butter Spritz Cookies Lintzer Cookies Rosette Cookies Neapolitan Cookies Thumbprint Cookies Pecan Tassies Sugar Cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp pure chile powder
                                                                  • Yes No 1 1/2 lb red cabbage
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 oz parmigiano-reggiano cheese
                                                                  • Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
                                                                  • Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
                                                                  • In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There?s nothing better than a home-made burger. Everyone loves them, they?re easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don?t have to be unhealthy, especially if served with a salad. Once you?ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings.The sky?s the limit ? that?s why cooking is so exciting.

                                                                  Ingredients
                                                                  • Yes No plain crackers
                                                                  • Yes No 8 sprigs of fresh italian parsley
                                                                  • Yes No 2 heaped tsp 2 teaspoons dijon mustard
                                                                  • Yes No 1 lb 1 pound good quality ground beef
                                                                  • Yes No large 1 egg
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No butterhead lettuce
                                                                  • Yes No 3 tomatoes
                                                                  • Yes No onion
                                                                  • Yes No 4 pickle
                                                                  • Yes No 6 burger buns
                                                                  • Yes No 6 cheddar cheese
                                                                  • There’s nothing better than a home-made burger. Everyone loves them, they’re easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don’t have to be unhealthy, especially if served with a salad. Once you’ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings.The sky’s the limit – that’s why cooking is so exciting.To make your burgerWrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4-inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up). To cook your burgerPreheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches. To serve your burgerWash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can. Place all this on a platter and put it in the middle of the table with plates, cutlery, ketchup, and drinks. Transfer your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels. Halve your burger buns and lightly toast them on the grill pan or in the frying pan. You could also serve your hamburgers with a chopped salad. PS. I'd still make this quantity even if it was just for 4 people. I'd wrap the extra 2 burgers in plastic wrap and put them in the freezer.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3 tsp salt
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 1 1/2 lb small butternut squash
                                                                  • Yes No 1/2 1 1/4 lb, 1 qt small green cabbage
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup frozen peas
                                                                  • In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.
                                                                  • Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
                                                                  • Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Load a store-bought pizza crust with balsamic-splashed turkey, peppery arugula, creamy fontina, and nutty Parmigiano-Reggiano for a quick one-dish dinner.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz prebaked pizza crust
                                                                  • Yes No 3/4 cup tomato and basil pasta sauce
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Yes No 1 cup shredded turkey breast
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 3 slice prosciutto
                                                                  • Preheat oven to 425°.
                                                                  • Place crust on a baking sheet. Spread sauce over crust; sprinkle with fontina. Toss turkey with vinegar. Top pizza with turkey, onion, Parmigiano-Reggiano cheese, and pepper.
                                                                  • Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.

                                                                  Ingredients
                                                                  • Yes No 3 oz dried apricots
                                                                  • Yes No 1 1/2 lb frozen puff pastry
                                                                  • Yes No 2 tbsp apricot preserves
                                                                  • Yes No 3 tbsp semisweet chocolate chip
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp finely ground coffee
                                                                  • Yes No 1 pint coffee ice cream
                                                                  • Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop. On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 teaspoon of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together. Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve the Pastry Pillows warm or at room temperature with the ice cream sprinkled with coffee sugar.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 no 1 cup pimm's no, 1
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3/4 cup firmly packed mint leaves and tender stems
                                                                  • Yes No 1 1/2 cup ginger ale
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 3 cup crushed ice
                                                                  • Yes No 1 apple
                                                                  • In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
                                                                  • Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice. Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 3 ripe avocados
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No 1 1 lb small round pumpernickel bread
                                                                  • Yes No 1 8 oz pretzel rods
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 orange bell pepper
                                                                  • Halve and pit avocados. Mash flesh with a fork. Stir in tomatoes, onion, lime juice, hot sauce and salt to taste. Cover with plastic wrap touching dip; refrigerate for up to 3 hours.
                                                                  • Cut a half inch from top of bread and an inch from bottom. Scoop out most of soft interior, leaving 1/2 -inch-thick sides.
                                                                  • Arrange pretzels and peppers to resemble logs and flames on a platter. Fill bread with dip; place on top. Serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

                                                                  Ingredients
                                                                  • Yes No 4 oz uncooked wide rice noodles
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Cook noodles according to package directions.
                                                                  • While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1/3 lb vermicelli
                                                                  • Yes No 8 cup brown chicken stock
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup shredded cooked chicken
                                                                  • Yes No 2 tbsp fresh tarragon leaves
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love. Mushrooms, onions, celery, parsley and toasted bread crumbs are the only ingedients -- no broth, no eggs. The chops are browned on the stovetop, then baked in the oven. Here's a larger picture of stuffed pork chops. Makes 4 servings of Stuffed Pork Chops

                                                                  Ingredients
                                                                  • Yes No 4 1 to 1 1/2 inch pork chops
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 big handful flat leaf parsley
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, melt butter and saute onion, mushrooms and celery until cooked and most of the juices have evaporated. Add parsley and bread crumbs and mix well. Let cool. Meanwhile, Wash and pat dry chops. Using a boning knife, make a 1-inch slit in the center of each side. Using the knife, widen the pocket but leave the opening only 1-inch wide. Heat oven to 375 degrees. Stuff the pork chops until they are nice and plump. You will probably have leftover stuffing. Season both sides of chops with salt and pepper and sear in a nonstick pan until nicely browned. Place chops in a shallow baking dish and surround with any leftover stuffing. Add 1/4 cup water or stock and bake, uncovered, about 30 to 35 minutes or until internal temperature registers 150 degrees. Serve with pan juices, if desired. Sauerkraut and Apples would go well with this dish.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Start with a fresh-roasted turkey, and you'll have gravy on the table in no time.

                                                                  Ingredients
                                                                  • Yes No 9 tbsp organic all purpose flour
                                                                  • Yes No 2 tbsp organic corn starch
                                                                  • Yes No 7 cup organic chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Pour all drippings from the roasting pan into a measuring cup and set aside to allow fat to rise to top, about 20 minutes. Pour off the fat into a small bowl and reserve. Measure remaining juices. You need 1 cup. If less, augment the juices with turkey or chicken stock.
                                                                  • Put the roasting pan on the top of the stove so it spans two burners, and turn the burners to medium low. Spoon 1/2 cup of turkey fat back into the pan (substitute butter if you don't have enough turkey fat). Whisk flour and cornstarch into fat. Cook, whisking, until flour is deeply browned and has a nutty aroma.
                                                                  • Whisking constantly, pour the turkey stock and 1 cup reserved turkey juices into the pan. Whisk 1 minute, then use a wooden spoon to dislodge the browned bits from the bottom of the roasting pan. Resume whisking until gravy is smooth, then turn heat to high and bring to a boil.
                                                                  • Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Season to taste with salt and pepper. Pour through a fine strainer into a gravy boat and serve immediately.
                                                                  • Note: Nutritional analysis is per cup.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp fat free caramel flavored sundae syrup
                                                                  • Yes No 2 cup fat free frozen whipped topping
                                                                  • Yes No 4 cup fat free vanilla ice cream
                                                                  • Yes No 1 6 oz ready made chocolate crumb piecrust
                                                                  • Yes No 1/4 cup fat free chocolate flavored sundae syrup
                                                                  • Yes No 4 cup sliced banana
                                                                  • Yes No 2 tbsp chopped dry roasted unsalted peanuts
                                                                  • Combine caramel syrup and whipped topping in a medium bowl; gently fold 3 times to form swirls.
                                                                  • Spoon ice cream into piecrust. Drizzle 2 tablespoons chocolate syrup over ice cream. Spread whipped topping mixture over chocolate syrup. Cover and freeze 2 hours or until firm.
                                                                  • Cut pie into 8 pieces. Place on individual serving dishes. Top each piece with 1/2 cup banana, 1 teaspoon chocolate syrup, and 1 teaspoon peanuts.
                                                                  Yields: 8servings
                                                                  • Prep Time: 19 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup self rising yellow cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No peanut oil
                                                                  • Yes No 1 head bibb lettuce
                                                                  • Yes No 1 1 cup large tomato
                                                                  • Yes No 1 3/4 cup medium sweet onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No lemon dressing
                                                                  • Yes No 3 slice bacon
                                                                  • Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.
                                                                  • Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.
                                                                  • Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I learnt this recipe from my mate and mentor Gennaro Contaldo. It?s a brilliant, basic tomato sauce for using on pizza and it?s also great with pasta or to serve alongside meat or fish ? quick, fresh, fragrant and sweet.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 4 cloves of garlic, and a of fresh basil
                                                                  • Yes No 3 x tins of good quality, plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet.Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to color lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it. • from Jamie at Home
                                                                  Yields: 500ml
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze

                                                                  This delicious sorbet is tart, intense, and refreshing, thanks to the combination of passionfruit and raspberries. It's very easy to make. You can use fresh or frozen raspberries, or half strawberries and half raspberries. Frozen passionfruit pulp is available from Goya Foods, and I have found it at many supermarkets and latin markets. You can make this sorbet with or without an ice cream maker, although it will probably be slightly smoother and less icy if you use a machine.

                                                                  Ingredients
                                                                  • Yes No 4 cup raspberry
                                                                  • Yes No 1 cup passionfruit pulp/juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Place raspberries, passionfruit, 3/4 cup sugar, and lime juice into a blender, and purée until very well blended. Taste mixture for tartness, and add more sugar if necessary, blending well. Strain mixture through a fine mesh sieve to remove the raspberry seeds. Chill mixture if not already cold. Pour mixture into an ice cream maker and freeze according to directions. Place sorbet in the freezer for 2-3 hours more to finish freezing completely. If not using an ice cream maker, pour ingredients into a container and place in freezer for 30 minutes. Remove and stir well with a whisk. Continue to freeze mixture, stirring well every half hour until sorbet is frozen to desired texture.
                                                                  • Makes about 4 servings.
                                                                  • Prep Time: 3 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 oz dried udon noodles
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 nori
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • In a medium saucepan of boiling water, cook the udon noodles until they are almost al dente, about 4 minutes. Drain thoroughly and transfer the udon noodles to a medium bowl. Gently toss the udon noodles with vegetable oil to keep them from sticking together.
                                                                  • Using a pair of sturdy metal tongs, hold the nori over an open flame and toast about 4 inches from the heat until the nori is darkened and crisp, about 5 seconds per side. Let cool, then crumble and transfer the nori to a spice grinder. Add the salt and grind to a powder.
                                                                  • Take 4 udon strands and carefully tie them in a loose knot near the end. Repeat with the remaining udon. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 4 of the udon bundles at a time over moderately high heat, spreading the udon out in a fan, until golden and crisp, about 1 minute per side. Transfer the udon bundles to paper towels to drain, then dust with the nori salt and serve.
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb pumpkin
                                                                  • Yes No 480 gram butter
                                                                  • Yes No 360 gram sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 800 gram all purpose flour
                                                                  • Yes No 64 gram corn starch
                                                                  • Yes No 6 gram kosher salt
                                                                  • Yes No 1 3 gram cinnamon stick
                                                                  • Yes No 2 gram star anise
                                                                  • Yes No 2 gram cloves, whole
                                                                  • Yes No 2 gram coriander
                                                                  • Yes No 2 gram juniper berry
                                                                  • Yes No 1 gram szechuan peppercorn
                                                                  • Yes No 1 gram cardamom pods
                                                                  • Yes No 4 gram ginger powder
                                                                  • Yes No 1/2 cup dried lemon peel
                                                                  • Yes No 1/2 cup dried orange peel
                                                                  • Yes No 2 cup pumpkin
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 3/4 tsp spice mix
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chopped walnut
                                                                    For the pumpkin:
                                                                  • Completely wrap the pumpkin in foil and bake on a baking sheet overnight (6 to 8 hours) on the lowest setting (200°F). Put on your PJs (just checking if you are paying attention). In the morning, take out the pumpkin, crack it open, and scoop out the flesh, separating the flesh from the seeds as you go. Reserve the pumpkin meat.
                                                                    For the crust:
                                                                  • Put the butter and sugar in a stand mixer fitted with a flat paddle and mix on medium-high speed until the mixture is pale in color and fluffy. Add the eggs one at a time and mix until incorporated. Turn the mixer off and dump the flour and cornstarch into the mixing bowl; turn the mixer on gradually from slow to medium speed until the dough just comes together.
                                                                  • Finish forming the dough into a brick and let it rest in the fridge wrapped in plastic wrap for 2 to 4 hours before working with it.
                                                                  • Preheat your oven to 350°F. Roll the pie dough and prick it with a fork. Transfer to a pie dish and bake the crust on the center rack for 5 minutes. Then pull it out and, using your fingers, push back any bubbles that may have formed. Let the crust cool, then finish baking it until it’s golden brown.
                                                                    For the spice mix:
                                                                  • Take the fresh spices and toast them in a hot frying pan for a few minutes while stirring. Pulse though a spice/coffee grinder. Keep the extra spice mix in a container in the freezer until the next use.
                                                                    For the pumpkin filling:
                                                                  • Heat the oven to 425°F.
                                                                  • Put the reserved pumpkin meat in a bowl and mix in the condensed milk, egg, and spice mixture. Pour into the prepared pie crust. Bake for 15 minutes, then lower the temperature to 350°F and bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean.
                                                                    For the walnut-brown sugar topping:
                                                                  • Put the butter, sugar, and flour into a stand mixer fitted with a flat paddle and work it on medium speed until it resembles coarse oats. Mix in the chopped walnuts and spread evenly on a baking sheet. Bake in a 350°F oven for 7 to 10 minutes. Let cool and garnish the pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup green cabbage
                                                                  • Yes No 2 cup red cabbage
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
                                                                  Yields: 10servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 medium leek, white and tender green parts only, very
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No salt
                                                                  • Yes No 2 dozen oysters on the half shell
                                                                  • In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes. Stir in the vinegar, transfer to a bowl and let cool. Stir in the garlic, lemon juice and Tabasco. Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.
                                                                  • Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.
                                                                  Yields: 12oysters
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp marjoram
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 14.5 oz chicken broth
                                                                  • Yes No 6 stalk celery
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 6 oz virginia ham
                                                                  • Yes No 3/4 tsp marjoram
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp browning and seasoning sauce
                                                                  • Yes No 1 large egg
                                                                  • Make crust: Preheat oven to 375°F. Mix flour, salt and marjoram in a medium bowl. Add shortening and blend with a pastry cutter until mixture resembles coarse meal. Add milk and stir lightly; add extra if dough is too dry. Shape dough into a rectangle, wrap in plastic and refrigerate.
                                                                  • Make filling: Melt 1 Tbsp. butter in a large Dutch oven over medium heat. Add onions; cook until lightly browned, 5 to 7 minutes. Transfer to a bowl. Season chicken with salt and pepper. Melt remaining butter in Dutch oven. Cook thigh pieces until browned; add broth and cook, covered, over low heat for 15 minutes.
                                                                  • Add chicken breast pieces, celery, mushrooms, ham, onions and marjoram to Dutch oven. Cook, covered, until breast pieces are cooked through, 10 minutes. Mix flour, 1/2 cup water, and Worcestershire and browning sauces. Whisk into chicken mixture and cook, stirring, until thickened. Season with salt. Transfer to a shallow 2-quart baking dish.
                                                                  • Roll out dough between floured sheets of waxed paper to fit baking dish. Roll crust onto a rolling pin and unroll over filling. Press edges with a fork to crimp. Slice 1-inch slits in crust to vent steam. Brush crust with egg mixture.
                                                                  • Place baking dish on a larger, foil-lined, rimmed sheet pan; bake pie until crust is golden and filling bubbles, 35 to 40 minutes. Serve immediately.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 8servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kitchen bouquet
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Kitchen Bouquet
                                                                  Ingredients
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 5 oz dried cherries
                                                                  • Preheat oven to 325°.
                                                                  • Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk. Drizzle butter and juice over flour mixture, stirring with a fork until moist (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
                                                                  • Combine granulated sugar and 2 tablespoons flour in a medium bowl, stirring with a whisk. Add egg white and next 3 ingredients, stirring with a whisk until blended. Stir in cherries. Spread cherry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
                                                                  • Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Cut into bars.
                                                                  • Young Chefs can:
                                                                  • Add cherries to filling
                                                                  • Sprinkle reserved oat mixture over filling
                                                                  • Older Chefs can:
                                                                  • Press oat mixture into bottom of baking dish
                                                                  • Spread cherry mixture over oat mixture
                                                                  Yields: 24servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 4 slice french bread, on diagonal
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 bartlett pear
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/3 cup mascarpone cheese
                                                                  • Yes No 1/2 cup raspberry
                                                                  • Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 1 tablespoon butter. Sprinkle with 1/4 teaspoon cinnamon-sugar, and set aside.
                                                                  • Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/4 cup water, and swirl until caramel in pan is saucy.
                                                                  • Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                  Yes No