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                                                                  This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.

                                                                  Ingredients
                                                                  • Yes No 3 family sized tea bags
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp light colored corn syrup
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No slice lemon
                                                                  • Yes No mint
                                                                  • Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
                                                                  • Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 1/2 tbsp garlic powder
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 1 8.5 oz corn muffin mix
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No lime
                                                                  • Heat oven to 400° F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes. Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired. Tip: For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is a variation on a cocktail-party classic.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No one 10 oz frozen chopped spinach
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 3/4 lb shrimp
                                                                  • In a food processor, pulse the cilantro, scallions, garlic and jalapeño until finely chopped. Add the spinach, mayonnaise, cream cheese, lime juice and salt to taste and process until smooth. Add the shrimp and pulse until finely chopped. Transfer the dip to a bowl and refrigerate until chilled before serving.
                                                                  Yields: 2 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup matzo cake meal
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 1/3 cup potato starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No powdered sugar
                                                                  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add next 7 ingredients; stir well.
                                                                  • Spoon into a greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Sprinkle with powdered sugar, if desired.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.

                                                                  Ingredients
                                                                  • Yes No 2 cup wood chip
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp sweet hot mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1 1/2 lb salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Soak wood chips in water 30 minutes; drain.
                                                                  • Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
                                                                  • Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
                                                                  • Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: about 4 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Of course Maria Helm Sinskey and her husband, Rob (co-owner of Napa's Robert Sinskey Vineyards), serve their wine at parties. But she also offers refreshing punches like this one, made with tart-sweet pomegranate juice and finished with Prosecco.

                                                                  Ingredients
                                                                  • Yes No 1 qt pomegranate juice
                                                                  • Yes No 2 cup fresh orange juice, strained
                                                                  • Yes No 2 cup limeade
                                                                  • Yes No one 750 milliliter prosecco
                                                                  • Yes No slice lime and orange slices
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 cup pomegranate
                                                                  • In a punch bowl, combine the pomegranate juice, orange juice and limeade. Pour in the Prosecco; float lime and orange slices on top. Ladle into 12 ice-filled glasses, sprinkle with pomegranate seeds and serve.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 12
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Chill: 1 hr., Grill: 14 min., Stand: 10 min. For a tasty alternative, try these with our quick Honey Mustard Sauce.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb chicken thigh
                                                                  • Yes No 1/2 lemon
                                                                  • Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
                                                                  • Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.
                                                                  • Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.
                                                                  • *Fresh thyme, cilantro, or oregano may be substituted.
                                                                  • **1 1/2 lb. skinned and boned chicken breasts may be substituted.
                                                                  • Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.
                                                                  • Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.
                                                                  • Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.
                                                                  • Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Send your valentine off with a sweet start to the day with these cranberry-orange muffins.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 2 tbsp wheat germ
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup plain whole milk
                                                                  • Yes No 2 1/2 tbsp orange juice
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice

                                                                  Time: 25 minutes. You can make these in minutes if you use store-bought salsa and canned refried beans. You must, however, buy all of the groceries ahead of time. Then you'll be ready to go on New Year's afternoon, when you wake up and need your huevos.

                                                                  Ingredients
                                                                  • Yes No 2 cup store bought hot red salsa
                                                                  • Yes No vegetable oil
                                                                  • Yes No 8 5 to 6 inch smallish corn tortillas
                                                                  • Yes No 8 egg
                                                                  • Yes No 1 cup coarsely shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 2 tsp mexican oregano, dried
                                                                  • Yes No 2 15 oz refried beans
                                                                  • Put 4 heavy dinner plates in oven and preheat to 200°. Heat salsa in a small saucepan over low heat, covered.
                                                                  • Fill a large frying pan with 1/2 in. oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil. Remove plates from oven. Using tongs, fry each tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on each warm plate. Pop in oven to keep warm.
                                                                  • Reduce heat to medium low. Cook 4 eggs, gently spooning oil over yolks to set them, 2 minutes for firm whites and runny yolks.
                                                                  • Spoon about 3 tbsp. warm salsa onto each plate of tortillas. Using a slotted spatula or spoon, transfer 2 eggs to each plate, draining against side of pan first, and top with another 3 tbsp. salsa. Keep warm in oven while frying and plating remaining 4 eggs. (You may have to increase the heat a little for the second batch.)
                                                                  • Sprinkle eggs with jack cheese, then green onions, cotija, and oregano. Spoon beans alongside and top with jack cheese.
                                                                  • *If you can spend more time cooking, check out our recipes for Salsa Ranchera, Chorizo Refried Beans, and Mexican Red Rice.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This easy appetizer mixes all of your favorite Mexican flavors for a dip that is sure to be a crowd-pleaser. Serve with pita chips or baked tortilla chips.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz fat free refried beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1 4 oz cup cheddar cheese
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 375°.
                                                                  • Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.
                                                                  • Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups dip (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 tbsp thinly sliced scallion
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 4 cup thinly sliced button mushroom caps
                                                                  • Yes No 1 cup sliced scallion
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 8 cup baby spinach
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Preheat broiler.
                                                                  • To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
                                                                  • To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
                                                                  • Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
                                                                  • Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 8 1 1/2 lb thin chicken cutlets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup reduced sodium chicken broth
                                                                  • Yes No 1 14 oz artichoke hearts packed in water
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 oz angel hair pasta
                                                                  • Yes No 1/2 cup parsley
                                                                  • Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
                                                                  • Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
                                                                  • Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Fried Oysters
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 qt oyster
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup saltine crumbs
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No canola oil
                                                                  • Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.
                                                                  • Stir together ketchup, horseradish, and, if desired, hot sauce; chill.
                                                                  • Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.
                                                                  • Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 cup rigatoni pasta
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup non-fat milk
                                                                  • Yes No 1 4 oz cup shredded fontina cheese
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1 tbsp diced pickled jalapeño pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Preheat oven to 375°.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.
                                                                  • Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sauté 5 minutes or until tender. Add to pasta.
                                                                  • Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheeses, stirring until cheeses melt and mixture is smooth. Stir in jalapeño and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Melt remaining 1 tablespoon butter. Combine butter and breadcrumbs in a small bowl; toss until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375° for 15 minutes or until browned.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No 1 red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 tsp crushed red bell pepper
                                                                  • Yes No 12 oz prepared tomato sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 lb bucatini
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No pecorino romano cheese
                                                                  • In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
                                                                  • Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
                                                                  • Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Share this favorite family recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 cup chocolate chip
                                                                  • Yes No 1 cup almonds, sliced
                                                                  • In a heavy saucepan, combine all ingredients except chocolate chips and nuts. Stirring constantly, cook over medium heat until candy thermometer reads 300 degrees or until candy is thick and golden. Spread on a greased baking sheet, and then sprinkle with chocolate chips. Spread chips evenly until melted and top is completely covered. Sprinkle with almond pieces and refrigerate to set. Break into pieces before serving.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1pound
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb broccoli
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup drained horseradish
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup olive
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 3/4 thick lb roast beef strips
                                                                  • Yes No 2 1/2 cup cherry tomato
                                                                  • Yes No 6 scallion
                                                                  • Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.
                                                                  • In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat

                                                                  You can also prepare these cakes in two (8 x 4-inch) loaf pans. Bake at 350° for one hour or until done.

                                                                  Ingredients
                                                                  • Yes No 13 1/2 oz organic all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 3/4 cup organic butter
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 1/3 cup organic buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
                                                                  • Spoon batter into 5 (5 3/4 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
                                                                  Yields: 5loaves, 6 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans

                                                                  Ingredients
                                                                  • Yes No 8 cup cubed sweet potato
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 cup lemon
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No dash salt
                                                                  • Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1 12 oz pumpernickel bread
                                                                  • Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt.
                                                                  • Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet.
                                                                  • Toast bread in oven until crisp, turning once, 12 to 15 minutes.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake

                                                                  These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later.

                                                                  Ingredients
                                                                  • Yes No 7 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup unsalted matzo meal
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cup chopped onion
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 1 1/2 cup chopped celery
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 8 thyme
                                                                  • Yes No 8 parsley
                                                                  • Yes No 4 1 1/3 lb chicken thigh
                                                                  • Yes No 4 1 1/3 lb chicken drumstick
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
                                                                  • While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
                                                                  • Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.
                                                                  Yields: 6servings (serving size: 1 cup soup and 4 matzo balls)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Boil the kettle and soak the noodles in the boiling water according to the package instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chili and cook for a couple of minutes, then add the mushrooms, stock and bok choy. Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and bok choy in a big bowl, with the beef slices on top. Pour over the broth from the pan.

                                                                  Ingredients
                                                                  • Yes No thin rice noodles
                                                                  • Yes No beef sirloin
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon ground
                                                                  • Yes No cumin seed
                                                                  • Yes No sea salt
                                                                  • Yes No a red onion
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a of shiitake and oyster mushrooms
                                                                  • Yes No chicken stock
                                                                  • Yes No 1 bok choy
                                                                  • Boil the kettle and soak the noodles in the boiling water according to the package instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chili and cook for a couple of minutes, then add the mushrooms, stock and bok choy. Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and bok choy in a big bowl, with the beef slices on top. Pour over the broth from the pan.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This Asian-inspired seasoned spinach recipe is easy to make, and great as a stand-alone side or as part of another dish. This recipe goes with Bibimbop (Rice and Vegetable Medley)

                                                                  Ingredients
                                                                  • Yes No 2 10 oz fresh spinach
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 garlic clove
                                                                  • Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.
                                                                  • Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve over plain Greek yogurt or vanilla frozen yogurt. Any leftover syrup is delicious stirred into iced tea.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/3 cup turbinado sugar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 strip orange zest
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 star anise
                                                                  • Yes No 6 fresh apricots, pitted
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Simmer first 6 ingredients (through star anise) in a medium saucepan until reduced by half (15-20 minutes). Stir in the apricots, and simmer 3 minutes; cool to room temperature (about 1 hour). Remove star anise and cinnamon stick. Add lemon juice to taste.
                                                                  Yields: 4servings (serving size: about 1 cup plus syrup)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  A cake to please all chocolate lovers--dark chocolate layers under a blanket of creamy white chocolate frosting. Prep: 37 min.; Cook: 22 min.; Other: 10 min. Editor's favorite; Make ahead

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 oz sweet dark chocolate
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No white chocolate frosting
                                                                  • Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add cooled chocolate and vanilla, beating until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into 2 greased parchment paper-lined 9" round cakepans.
                                                                  • Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Spread White Chocolate Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(2-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  These golden breadsticks are both pretty and delicious. Keep the recipe in mind throughout the season--a batch makes a fine hostess gift.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Dissolve sugar and yeast in warm milk in a bowl; let stand 5 minutes. Stir in olive oil.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, cornmeal, and salt in a large bowl. Add yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Line 2 baking sheets with parchment paper. Punch dough down; turn out onto a lightly floured surface. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining portions to prevent drying), shape each portion into a 9-inch rope. Twist two ropes together; pinch ends to seal. Place on prepared baking sheets. Repeat with remaining dough. Cover dough, and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 425°.
                                                                  • Combine water and egg white in a small bowl. Combine fennel seeds and kosher salt in another bowl. Brush the breadsticks with egg white mixture, and sprinkle evenly with fennel seed mixture. Bake at 425° for 15 minutes or until puffed and lightly golden. Cool on a wire rack before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 breadstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 25 min.

                                                                  Ingredients
                                                                  • Yes No 3 large pink grapefruit
                                                                  • Yes No 2 large white grapefruit
                                                                  • Yes No fresh citrus sauce
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  • Yes No garnish, baby lettuces
                                                                  • Cut grapefruit into 1/2-inch-thick slices. Arrange pink and white grapefruit slices alternately on a serving platter. Just before serving, drizzle grapefruit slices with 2/3 cup Fresh Citrus Sauce, and sprinkle with pistachios. Serve with remaining Fresh Citrus Sauce. Garnish, if desired.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Make this dip ahead, and serve it on whole wheat crackers or toasted baguette.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz light cream cheese
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No dill weed
                                                                  • Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs, if desired.
                                                                  Yields: 12servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Use beets with fresh green tops attached, or substitute Swiss chard for beet greens, if you prefer. Serve with pan-roasted salmon or trout, lamb chops, or beef tenderloin.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beet
                                                                  • Yes No 8 shallot
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Preheat oven to 425°.
                                                                  • Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.
                                                                  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; sauté 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 oz club soda
                                                                  • Yes No 1 fennel fronds
                                                                  • In a collins glass, combine the orgeat, Fennel Syrup and fresh lemon juice and stir well. Add ice, stir in the chilled club soda and garnish with the fennel frond.
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Here's a meaty chili dip recipe with canned chili without beans, ground beef, cheese, and seasonings. Serve this dip with tortilla chips or your favorite corn chips.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 16 oz chili
                                                                  • Yes No 16 oz process american cheese
                                                                  • Yes No salt
                                                                  • Brown ground beef in a large skillet; add onion and cook until onion is tender, but not browned. Pour off excess fat. Add cumin, chili powder, chili, and cheese; cook, stirring occasionally, until cheese is melted. Taste and add salt, as needed. Serve in slow cooker or chafing dish with tortilla chips or crackers. More Dip Recipes Cucumber Dip Blue Cheese Dip Crab or Lobster Dip Dried Beef Spread Crab Dip Clam Dip Janet's Chili Dip Easy Bean Dip Cucumber Dill Dip Shrimp Dip Herb Boursin Cheese Cheese & Artichoke Dip Rotel Dip With the Works Dips and Spreads Index More Appetizers Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotex-mex
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                  • Yes No
                                                                    boursin
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    rotel
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta
                                                                  • Yes No
                                                                    Boursin
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Rotel

                                                                  This easy chicken dinner is truly a one-dish meal because you cook both the chicken and the pasta in the same pot, then add the peas, herbs and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 12 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 1/4 cup orzo
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp oregano
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

                                                                  Ingredients
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 cup natural style, reduced fat creamy peanut butter
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 12 oz frozen fat free whipped topping
                                                                  • Yes No 2 6 oz reduced fat graham cracker crusts
                                                                  • Yes No 20 tsp fat free chocolate sundae syrup
                                                                  • Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20servings (serving size: 1 wedge and 1 teaspoon syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 cup drained tomato
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 3/4 lb skinless snapper fillets
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No sourdough bread
                                                                  • In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
                                                                  • Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Tuscan soup is delicious ? it?s a soup everyone should try. Just thinking of it makes me salivate! It?s a family-friendly soup ? babies and grandparents (both without teeth!) can eat it with gusto. I?ve added roasted cherry tomatoes to my recipe but it also works really well just with canned tomatoes. The great thing is that it takes only 20 minutes to cook, so go for it! PS. Use a stale white country-style loaf ? not cheap sliced white factory bread.

                                                                  Ingredients
                                                                  • Yes No 1 lb
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No a of fresh basil, leaves
                                                                  • Yes No picked, stems
                                                                  • Yes No the best extra virgin olive oil you find
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 14 oz 2 14 oz• cans of good quality plum tomatoes
                                                                  • Yes No 1 lb, 2 big handful
                                                                  • This Tuscan soup is delicious – it’s a soup everyone should try. Just thinking of it makes me salivate! It’s a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I’ve added roasted cherry tomatoes to my recipe but it also works really well just with canned tomatoes. The great thing is that it takes only 20 minutes to cook, so go for it! PS. Use a stale white country-style loaf – not cheap sliced white factory bread.Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting pan, and cook in the oven at 350°F for about 20 minutes. The reason for doing this is so that their flavor becomes intense and concentrated. Heat a glug of olive oil in a large pot and add the remaining garlic and the basil stems. Stir around and gently fry for a minute, until softened. Add your canned tomatoes, then fill the can with water and add that. Break the tomatoes up with a spoon, bring to a boil, and simmer for 15 minutes. Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the pan, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil, and oil from the pan. Give the soup a good stir – you’re looking to achieve a thick, silky, porridgy texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavor.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp chipotle chile purée
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 3 lb red onion
                                                                  • Yes No 3 lb orange bell pepper
                                                                  • Yes No 24 6 inch flour tortilla
                                                                  • Yes No avocado orange salsa
                                                                  • In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
                                                                  • Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).
                                                                  • Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.
                                                                  • Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.
                                                                  • Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.
                                                                  • To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.
                                                                  • To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup broccoli floret
                                                                  • Yes No 2 1/2 cup sliced onion
                                                                  • Yes No 1 cup thinly sliced carrot
                                                                  • Yes No 6 cup quick cooking brown rice
                                                                  • Trim fat from steak. Cut beef diagonally across grain into very thin slices.
                                                                  • Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.
                                                                  Yields: 6servings (serving size: 1 cup beef mixture and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 thin slice serrano ham
                                                                  • Yes No 2 lb ground pork
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 4 oz idiazábal cheese
                                                                  • Yes No 4 crusty french rolls
                                                                  • Yes No 4 whole piquillo peppers, slit open
                                                                  • In a small bowl, combine the mayonnaise, garlic, parsley and vinegar. Season with salt and pepper.
                                                                  • In a skillet, heat the 1 tablespoon of oil. Add the ham; cook over moderately high heat, turning once, until crisp, 2 minutes. Drain on paper towels.
                                                                  • Light a grill. Mix the pork, paprika, 1 tablespoon salt and 1/2 teaspoon pepper. Shape into four 3/4-inch-thick patties. Grill over moderately high heat for 5 minutes per side, or until just cooked through. Top with the cheese, cover and cook until melted. Transfer to a plate. Brush the cut side of the rolls with oil and grill. Spread the rolls with the mayonnaise, add the burgers and top with the piquillos and ham.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  It's everything we love about dessert, only more portable and fun to hold in your hands. Recipe editor Amy Machnak, a former mixologist for Kuleto's in San Francisco, whipped up this decadent hot white chocolate to serve on a chilly evening.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 tbsp white chocolate chips
                                                                  • Yes No 2 tbsp vanilla vodka
                                                                  • Yes No 1 1/2 tbsp miniature marshmallow
                                                                  • Yes No 1/8 tsp cocoa powder, unsweetened
                                                                  • Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted.
                                                                  • Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust

                                                                  Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup chopped green cabbage
                                                                  • Yes No 2 cup cubed sweet potato
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 cup sliced parsnip
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 1 cup cubed turnip
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 14 1/2 oz vegetable broth
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 cup couscous
                                                                  • To prepare spice blend, combine first 9 ingredients.
                                                                  • To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.
                                                                  • Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Summer is the perfect time for this colorful pasta—zucchini is in abundance, and recipes that make good use of the outdoor grill are in demand. Both the squash and the shrimp here take their turn on the coals before being tossed with the spaghetti. If you crave the dish in the winter, cook the zucchini and shrimp in the broiler.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup loosely packed parsley
                                                                  • Yes No 3 tbsp drained caper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
                                                                  • Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
                                                                  • Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 1/2 lb portobello mushroom cap
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb homemade pizza dough
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup loosely packed basil
                                                                  • Yes No 1/2 lb fresh salted mozzarella
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
                                                                  • Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
                                                                  • Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 114-inch pizza
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz aged rum
                                                                  • Yes No 1 oz bourbon
                                                                  • Yes No 1/2 oz pineapple juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1 cardamom shoot
                                                                  • In a cocktail shaker, lightly muddle the cardamom pods. Add ice and all of the remaining ingredients except the cardamom shoot and shake well. Strain into a chilled coupe and garnish.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This beautiful fruit tart makes a stunning addition to any summer meal.

                                                                  Ingredients
                                                                  • Yes No 1/2 recipe pate sucree
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No pastry cream
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 4 cup mixed berries
                                                                  • On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
                                                                  • Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
                                                                  • Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
                                                                  • Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
                                                                  • Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.
                                                                  Yields: 19-inch tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For step-by-step instructions on carving a spatchcocked turkey, see our how-to.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 whole turkey
                                                                  • Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.
                                                                  • Rinse inside and outside of turkey;
                                                                  • pat dry with paper towels. Spatchcock
                                                                  • turkey ( see our how-to ). Transfer
                                                                  • to a rimmed baking sheet, breast
                                                                  • side up. Let stand for 30 minutes.
                                                                  • Brush or rub turkey all over with oil
                                                                  • mixture. Roast, rotating sheet halfway
                                                                  • through and basting twice, until an
                                                                  • instant-read thermometer inserted
                                                                  • into the thickest part of the thigh
                                                                  • reaches 165 degrees, about 1 hour and 10 minutes.
                                                                  • Let stand for 20 minutes before
                                                                  • carving ( see our how-to ).
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This quick-cured fish tastes like a milder version of pickled herring.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb american mackerel
                                                                  • Yes No 4 1/2 tbsp white wine vinegar
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1 1/2 qts, salad mix
                                                                  • Clean and fillet fish (steps 1 through 3 of "You Found the Fish," below). Put in a shallow 8- or 9-in. glass baking dish.
                                                                  • Combine 3 tbsp. vinegar, the lemon juice, 1 tsp. salt, and 1/4 cup water in a cup. Pour over fish. Chill, covered, 2 hours.
                                                                  • Combine remaining 1 1/2 tbsp. vinegar, 1/2 tsp. salt, the oil, and pickling spice in a large bowl. Set dressing aside.
                                                                  • Simmer potatoes in a small saucepan with water to cover until tender when pierced, 10 to 15 minutes. Drain, let cool briefly, then quarter and return to pan. Mix gently with half the dressing and let cool.
                                                                  • Add peppers to remaining dressing and let stand until ready to serve.
                                                                  • Drain fish and cut into 1 1/2-in. pieces. Mix gently with pepper mixture. Add salad mix and potatoes and toss to coat.
                                                                  • You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.
                                                                  • SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
                                                                  • CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
                                                                  • FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
                                                                  • FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
                                                                  • Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4as a main dish
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook

                                                                  Since the risotto needs to chill overnight, these come together quickly. Add mixed greens topped with roasted red bell pepper wedges and crumbled feta for a light supper.

                                                                  Ingredients
                                                                  • Yes No brown rice risotto
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No basil
                                                                  • Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Garnish with basil, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6appetizer servings (serving size: 3 cakes)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 2 cup sparkling wine
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No lime
                                                                  • Combine sugar and water in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and cool completely. Add orange juice, Champagne, and lime juice; pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape the entire mixture with a fork until fluffy, and garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 4 oz ground pork
                                                                  • Yes No 3 5 oz small chinese sausages
                                                                  • Yes No 3 scallions, white parts and green parts
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 hot red chile
                                                                  • Yes No 4 cup jasmine rice
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup minced pineapple
                                                                  • In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This vegetarian entrée is a great introduction to Indian food--subtly spiced with garam masala, curry, and turmeric, the latter two of which can be found in the spice section of your supermarket. Garam masala, a mixture of ground spices such as cloves, cinnamon, cardamom, coriander, cumin, nutmeg, and black peppercorns, is often found in gourmet grocery stores or in the Middle Eastern sections of supermarkets. (Recipe by the author of four cookbooks, including The Healthy Cuisine of India.)

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 4 cup chopped tomato
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 cup stew and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomatillo
                                                                  • Yes No 1/2 cup packed cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/2 small white onion
                                                                  • Puree all ingredients in a blender until smooth.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    puree

                                                                  This is a fireside-ready version of classic shortcakes, perfect for camping. Instead, shape the shortcake dough around a skewer (or cleaned-up wooden stick) and cook it over the open flame. No, it won’t cook evenly—some parts of the shortcake will get charred, while the center will remain doughy and slightly undercooked—but that’s the charm of it all. This recipe was featured as part of our Wilderness Preparedness menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 cup chow all purpose baking mix
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                    Before you leave home:
                                                                  • Rinse strawberries and hull them by removing the green stem. Quarter berries and combine with sugar in a bowl; toss to coat and set aside to macerate, at least 20 minutes. The strawberries can be prepared up to 48 hours in advance and stored refrigerated in an airtight container.
                                                                    At the campsite:
                                                                  • Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
                                                                  • Briefly mix CHOW All-Purpose Baking Mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
                                                                  • Press a handful of shortcake dough into a sausage-like shape around a cleaned stick or a metal skewer with a handle until it stays attached on its own. Cook over an open flame, rotating often, until the outside is evenly golden brown and some parts are slightly charred, about 10 minutes. (If you have too much dough on the stick, it will start to slip off as it cooks.)
                                                                  • To serve, remove shortcake from the stick and place in a serving dish. Top with a spoonful of berries, some of the accumulated berry juice, and a generous drizzle of cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 5 oz habanero hot sauce
                                                                  • Yes No 3 small lb catfish fillet
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp onion powder
                                                                  • Yes No vegetable oil
                                                                  • Whisk together buttermilk and hot sauce in a large bowl. Add catfish. Cover and chill 24 hours.
                                                                  • Combine flour and next 3 ingredients. Remove catfish from buttermilk mixture, discarding mixture. Dredge catfish in flour mixture, shaking off excess.
                                                                  • Pour oil to depth of 1 1/2 inches into a large, deep skillet; heat to 325°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve with additional hot sauce, if desired.
                                                                  • Note: We tested with Tabasco Habanero Sauce.
                                                                  • Try This Twist!
                                                                  • Nashville-Style Hot Chicken: Substitute 3 lb. chicken drumsticks for catfish. Proceed with recipe as directed through Step 2. Preheat oven to 350°. Pour oil to depth of 1 inch into a large, deep skillet; heat to 325°. Fry drumsticks, in batches, 6 to 8 minutes or until lightly browned, turning occasionally. Transfer to a wire rack in a jelly-roll pan. Bake 15 minutes or until done. Hands-on Time: 40 min.; Total Time: 55 min., plus 24 hr. for chilling.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 cup chopped romaine lettuce
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 2 tbsp crumbled feta cheese
                                                                  • Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, dried cherries, and cheese; toss gently to coat.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1/2 cup cachaça
                                                                  • Combine lime, sugar, and slices from 2 kiwi fruit in a cocktail shaker. Using the handle of a wooden spoon, smash fruit to extract juices. Add about 2 cups ice and the cachaça. Shake to blend well, then divide contents, including ice, between 2 glasses. Garnish with kiwi.
                                                                  • *Cachaça is a Brazilian sugarcane liquor. Find it at well-stocked liquor stores.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 9 6 inch corn tortilla
                                                                  • Yes No 15 oz canned enchilada sauce
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 2 1/2 cup shredded cheddar cheese
                                                                  • Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.
                                                                  • Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  For a more sophisticated variation, beat the eggs together with fresh minced herbs and rub the bread with a little roasted garlic before you start. This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

                                                                  Ingredients
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Cut or tear a 2-inch hole out of the center of each slice of bread.
                                                                  • Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.
                                                                  Yields: 2servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 cup apple cider
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 12 lb organic fresh turkey
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 13/100 oz all purpose flour
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • To prepare brine, combine first 6 ingredients, stirring well.
                                                                  • To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.
                                                                  • Preheat oven to 500°.
                                                                  • Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500° for 30 minutes.
                                                                  • Reduce oven temperature to 350° (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan.
                                                                  • Bake turkey at 350° for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up. Chop giblets. Discard neck.
                                                                  • Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve. Serve with gravy.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  Deviled Eyeballs
                                                                   1 h 30 m

                                                                  This spooky twist on a party favorite uses olive slices and colored mayonaise to create a ghoulish bloodshot-eye effect. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 small avocado
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 24 slice black olive
                                                                  • Yes No red food coloring
                                                                  • Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.
                                                                  • Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
                                                                  • Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the " blood."
                                                                  • Transfer colored mayonaise mixure into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.
                                                                  • Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving. [CB-making sure with GMM that the avocado won't turn brown in this mixture if made ahead.]
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    sealable bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple?my Jools goes mad for them!

                                                                  Ingredients
                                                                  • Yes No 3 eggs
                                                                  • Yes No scant 1 cup all purpose flour
                                                                  • Yes No 1 tsp 1 teaspoon baking powder
                                                                  • Yes No 1/2 cup
                                                                  • Yes No a pinch a pinch of salt
                                                                  • These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple—my Jools goes mad for them!First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter—it is now ready to use.Heat a good nonstick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavoring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavoring, try one of these.P.S. Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition—you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob—this will loosen all the lovely pieces of corn— and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes pukka!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3
                                                                  Yes No
                                                                  Jamie Oliver